Description
Easy Classic Chicken Fried Rice That Bursts with Flavor
Ingredients
Scale
- 1 pound Boneless chicken breast or thighs
- 4 cups Cooked white rice
- 2 tablespoons Vegetable oil
- 1 cup Frozen peas and carrots
- 4 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 large Eggs
- 1 teaspoon Fresh ginger
- Black pepper (to taste)
- Chili flakes or sriracha (optional)
Instructions
- Cut chicken into bite-sized pieces, pat dry, season lightly with salt and pepper.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add seasoned chicken; stir-fry for 5 to 7 minutes until golden brown and cooked through, then transfer to a plate.
- Toss in minced garlic, frozen peas, carrots, and half the green onions; stir-fry 2 minutes until veggies are bright and tender-crisp.
- Push the stir-fry to one side, pour in two beaten eggs, gently scramble until softly set, about 1 minute.
- Add day-old cooked rice, break up clumps, then stir everything together, pressing lightly so grains separate and heat through for 2 minutes.
- Drizzle 2 tablespoons soy sauce and 1 teaspoon sesame oil over the rice, tossing until evenly coated and richly colored.
- Return chicken to the pan, sprinkle remaining green onions, toss gently, then serve hot.
Notes
- Use tender chicken pieces for juicy bites.
- Day-old rice ensures the classic fried rice texture.
- High smoke point oil keeps everything crispy.
- Fresh vegetables add color and sweetness.
- Adjust spice level with chili flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg