4.9 from 30 votes
Chicken Fried Rice
This Chicken Fried Rice is a simple and delicious meal that's perfect for any day of the week. It's a great way to use leftover rice, turning it into a flavorful dish packed with tender chicken, colorful veggies, and eggs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 449 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
- 2 chicken breasts boneless and skinless, cut into small cubes
- salt and pepper to taste
- 3 tablespoons vegetable oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1½ cups frozen peas and carrots mix
- 3 large eggs lightly beaten
- 3 cups day old cooked rice such as Jasmine or Basmati
- 4 tablespoons soy sauce low sodium
- 1 tablespoon dark soy sauce
- 1½ teaspoon sesame oil
- 3 green onions sliced for garnish
Instructions
- In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Season the chicken with salt and pepper, then cook until browned. Remove and set aside.
- Add another tbsp of oil to the skillet. Cook the onion until translucent, then add the garlic and cook for another minute.
- Add the peas and carrots, and cook until they're heated through.
- Push the veggies aside, add the last tbsp of oil, and pour in the eggs. Scramble and then mix with the veggies.
- Add the rice and chicken to the skillet and mix with veggies. Fry for a few minutes. Pour the soy sauce, dark soy sauce and sesame oil over the rice. Stir well to coat evenly. Adjust salt, pepper, and soy sauce to your liking.
- Cook, stirring occasionally, for a few more minutes. Garnish with green onions and serve hot.
Cup of Yum
Notes
- Rice Tip: For the best texture, use day-old rice that's been refrigerated. If you're in a pinch, freshly cooked rice spread on a tray and cooled in the fridge for a few hours can also work.
- Vegetable Variations: Feel free to mix in other vegetables like bell peppers, broccoli, or corn. It's a great way to add more nutrients and colors to the dish.
- Protein Options: Besides chicken, you can use beef, pork, shrimp, or tofu. This makes the recipe versatile and suitable for various dietary preferences.
- Soy Sauce: If you're watching your sodium intake, be mindful of the soy sauce quantity and use low sodium if possible. You can always use less and add more to taste.
- Stir-Fry Technique: Cook on high heat and stir occasionally, rather than constantly, to give the rice a chance to get slightly crispy.
Nutrition Information
Serving
1serving
Calories
449kcal
(22%)
Carbohydrates
48g
(16%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
176mg
(59%)
Sodium
982mg
(41%)
Potassium
590mg
(17%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
3776IU
(76%)
Vitamin C
12mg
(13%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449
% Daily Value*
| Serving | 1serving | |
| Calories | 449kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 176mg | 59% |
| Sodium | 982mg | 41% |
| Potassium | 590mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3776IU | 76% |
| Vitamin C | 12mg | 13% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.