Servings
Font
Back
Chicken Fried Rice
4.9 from 222 votes

Chicken Fried Rice

Chicken Fried Rice features diced chicken sautéed with sesame and canola oils, mixed with sautéed peas, carrots, green onions, and garlic. Scrambled eggs are cooked in the pan, then combined with rice and flavored with low-sodium soy sauce, salt, and pepper. Optional sriracha adds heat at serving.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3 servings
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 3 cups brown rice preferably left over rice. White is fine too, cooked, long-grain
  • 3/4 lb chicken breast diced into 3/4-inch pieces, boneless skinless
  • 1 Tbsp sesame oil divided, toasted
  • 1 Tbsp canola oil , divided
  • 1 1/3 cups frozen peas blend
  • 1 1/3 cups carrot blend
  • 3 green onion chopped
  • 2 cloves garlic , minced
  • 2 egg large
  • 3 Tbsp soy sauce low-sodium
  • salt freshly ground
  • black pepper freshly ground
  • sriracha , for serving (optional)

Instructions

    Cup of Yum
  1. In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
  2. Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
  3. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
  4. Recipe Source: adapted with slight changes from Rachel Schultz