Easy Chicken Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
360 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Easy Chicken Fried Rice
Description
This chicken fried rice begins with sautéing seasoned chicken pieces until browned and cooked through, ensuring a juicy texture. The pan is cleared to cook onions and carrots until tender but still with a bit of bite, adding color and sweetness to the dish. Combining these components with cooked brown rice, scrambled egg, and frozen peas, the mixture is seasoned with soy sauce and toasted sesame oil to provide depth and a subtle nutty aroma.
The rice remains separate and fluffy while the vegetables contribute freshness. The scrambled egg adds mild richness and protein, blending smoothly into the dish without overpowering the other flavors. The simple seasoning keeps the dish approachable and familiar.
The finished fried rice is garnished with sliced green onion for mild oniony brightness and can be served as a complete meal or alongside other dishes. The choice of brown or white rice can adjust the texture and nutrition. Using cauliflower rice offers a lower-carb alternative.
Leftovers store well in a sealed container in the refrigerator for up to four days. Variations include swapping chicken breasts for thighs or shrimp and adding butter for flavor. This recipe provides a flexible base easily adapted to available ingredients.
Ingredients
- 3 cups brown rice cooked
- 3/4 pound chicken breast boneless, skinless cut into bite-size pieces
- 1 tablespoon vegetable oil divided use
- 1 egg scrambled
- 1/2 cup onion finely chopped
- 1/2 cup carrot chopped
- 1/2 cup peas frozen
- 3 tablespoons soy sauce low sodium, or more to taste
- 2 teaspoons sesame oil toasted
- salt to taste
- black pepper to taste
- green onion optional, sliced, for garnish
Instructions
- In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the chicken and saute until browned and cooked through about 4-5 minutes. Season to taste with salt and pepper.
- Remove the chicken from the pan and place it on a plate. Cover with foil to keep warm.
- Wipe out the pan with a paper towel. Heat the remaining teaspoon of vegetable oil over medium-high heat.
- Add the onion and carrot to the pan, cook 3-5 minutes or until softened.
- Add the rice to the pan, along with the reserved chicken, egg, and frozen peas. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined. Season to taste with salt and pepper and top with sliced green onions if desired. Serve.
Notes
- Brown rice or white rice can be used; cauliflower rice is an option for a lower-carb version.
- Chicken thighs or shrimp can replace chicken breasts based on preference.
- Adding 1-2 tablespoons of butter during cooking enhances flavor.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 528mg | 22% |
| Potassium | 592mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2897IU | 58% |
| Vitamin C | 11mg | 12% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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