Easy Chicken Fried Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
313 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Chicken Fried Rice
Description
This recipe starts by cooking diced, boneless skinless chicken breast in a mix of sesame and vegetable oil until fully cooked. Frozen peas and carrots are added next, quickly sautéed to retain texture. Eggs are scrambled separately in the pan before combining all ingredients with cooked rice and seasoning with soy sauce, salt, and pepper.
The rice absorbs the flavors as it reheats with the meat and vegetables, with the scrambled eggs adding a soft, creamy bite. Green onions sprinkled on top provide a fresh, mild onion flavor and visual contrast.
This fried rice is suited for a simple, filling meal that can come together quickly using leftover chicken and rice. Leftovers store well in an airtight container for several days, making it convenient for multiple meals.
Ingredients
- 2 chicken breast diced, boneless skinless
- 2 tablespoon sesame oil
- 2 tablespoon vegetable oil
- 1 cup peas frozen peas and diced carrots blend
- 1 cup carrot frozen peas and diced carrots blend
- 3 egg lightly beaten, large
- 4 cups rice cooked
- 3 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 green onions (sliced)
Instructions
- In a large skillet, sauté the diced chicken in the sesame oil and vegetable oil on medium high heat until the chicken is cooked through for approximately 4-6 minutes. Once the chicken is cooked, transfer the chicken to a separate plate and set aside.
- Next add the frozen peas and carrots blend to the pan and sauté for approximately 2 minutes on medium high heat .
- Slide the vegetables to one side of the pan and pour in the eggs into the pan on the open side.
- Scramble the eggs.
- Then add the chicken back to the pan. Next add in the rice, soy sauce, salt and pepper to the pan.
- Sauté for 3-5 minutes until rice is heated through and chicken is warmed back through.
- Top with sliced green onions and serve immediately. Enjoy!
Notes
- Use leftover cooked chicken and rice to speed up preparation.
- Store leftovers refrigerated in an airtight container for up to 5-6 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 106mg | 35% |
| Sodium | 792mg | 33% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 2408IU | 48% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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