Chicken Fried Rice
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Fried Rice
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Skip the Chinese takeout this week and make up this delicious chicken fried rice instead. Ready to serve in 20 minutes, this chicken and vegetable rice dish is effortless to cook and so delicious to eat!
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Ingredients
- 3 Tablespoon butter divided
- 2 medium carrots peeled and diced
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- salt and pepper
- 3 eggs whisked
- 4 cups cooked and chilled rice I prefer jasmine rice
- 2 cups cubed cooked chicken about 1 lb chicken breasts
- 3-4 Tablespoons fish sauce or soy sauce
- 1 Tablespoon toasted sesame oil or more to taste
- ¾ cup frozen peas
- 3 green onions thinly sliced, for garnish
Instructions
- Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add carrots, onion, garlic and ginger, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft.
- Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
- Add the last 1 Tbsp of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked chicken, fish sauce, sesame oil, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
- Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
Notes
- Make sure that your rice is chilled before using. Ideally make the rice the day before, at the very minimum chill it for tow hours.
- You can easily add in other vegetables to this recipe. Mushrooms or bell peppers would make an excellent addition.
- Don't overcook your vegetables, they should be tender but still have a slight crunch to them when you add in the eggs as they will continue to cook.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
56g
(19%)
Protein
33g
(66%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
205mg
(68%)
Sodium
1551mg
(65%)
Potassium
562mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5851IU
(117%)
Vitamin C
17mg
(19%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 1551mg | 65% |
| Potassium | 562mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5851IU | 117% |
| Vitamin C | 17mg | 19% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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