Chicken Fried Rice
A comforting and satisfying dish of tender chicken, bright vegetables, and fried rice, perfect for weeknight dinners.
Ingredients
Fried Rice Base
- 4 cups cooked white or brown rice, previously chilled Prevents sticking
- 2 tablespoons sesame oil Adds a rich, nutty flavor
- 1 small onion, chopped Provides aromatic sweetness
- 2 cloves garlic, minced Enhances overall flavor
- 1.5 cups frozen peas and carrots Adds moisture and color
- 2 large eggs Binds and enriches the dish
- 2 cups cooked shredded or chopped chicken Adds protein and substance
- 1 tablespoon Asian chili garlic sauce Adds heat and depth
- 0.25 cup low sodium soy sauce Provides savory seasoning
- Sliced green onions or chives, for serving Optional garnish
Instructions
Preparation
- Begin by heating the sesame oil in a large skillet or wok over medium heat.
- Add the chopped onion to the skillet and sauté for about 5 minutes until translucent.
- Stir in the frozen peas and carrots, warming them through for roughly 2 minutes.
- Push the vegetables to one side of the pan, crack the eggs into the clear side, and scramble them.
- Increase heat to medium-high, add the chilled rice and shredded chicken, and stir until combined.
- Mix in the Asian chili garlic sauce thoroughly.
- Pour in the low sodium soy sauce and stir until everything is well combined.
- Serve immediately with extra soy sauce and garnished with green onions or chives if desired.
Notes
Make sure your rice is chilled before cooking to prevent clumping and ensure proper frying. Adjust amount of chili garlic sauce based on heat preference. Fresh ingredients yield the best flavors.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 2g
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