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Chicken Fried Rice

This Chicken Fried Rice is a quick, protein-packed dish that evokes fond memories of family dinners. It's a versatile meal that can be made using leftover ingredients, making it a perfect solution to cooking fatigue and meal planning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use day-old rice for the best texture; it prevents mushiness.
  • 1 lb chicken breast, diced A lean protein source, perfect for a filling meal.
  • 1 cup mixed vegetables (e.g., peas, carrots, corn) Fresh or frozen; they add nutrients and color.
  • 2 pieces eggs, beaten They add protein and richness to the dish.
  • 3 tablespoons soy sauce Use low-sodium for a healthier option.
  • 2 tablespoons vegetable oil Essential for frying and provides flavor.
  • 2 pieces green onions, sliced For a fresh crunch and vibrant color.
  • to taste salt and pepper Essential seasonings for flavor enhancement.

Method
 

Preparation
  1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, indicating it’s hot enough to fry.
  2. Add diced chicken and cook until browned and cooked through, approximately 5–7 minutes. Make sure it’s no longer pink inside for food safety.
  3. Push chicken to one side and pour beaten eggs into the skillet, scrambling until fully cooked (about 2 minutes).
  4. Toss in the mixed vegetables and stir-fry for a few minutes until heated through, around 3–4 minutes.
  5. Add cooked rice and soy sauce, mixing everything together well. Stir-fry for another 2 minutes.
  6. Season with salt, pepper, and green onions. Stir-fry for another 2–3 minutes to ensure everything is well combined.
  7. Serve hot and enjoy this comforting dish together with your loved ones.

Notes

For variations, consider adding a splash of sriracha for spice or swapping in seasonal vegetables. Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.