Easy Chicken Fried Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound boneless skinless chicken breast, cut into small cubes
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon paprika
05 -
1/4 teaspoon ground black pepper
→ For the Fried Rice
06 -
2 teaspoons oil (sesame, canola, vegetable, or olive)
07 -
1 1/2 cups frozen peas and carrots
08 -
2 tablespoons butter
09 -
2 garlic cloves, minced
10 -
3 large eggs
11 -
4 cups cooked jasmine rice, preferably day old
12 -
1/4 cup green onions, chopped
13 -
1/3 cup soy sauce
14 -
1/2 teaspoon salt
15 -
1/2 teaspoon ground black pepper
16 -
1/2 teaspoon garlic powder
17 -
Sesame seeds for topping (optional)
# Instructions:
01 -
Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed chicken along with the salt, garlic powder, paprika, and black pepper. Cook for about 3 to 4 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet, cover it to keep warm, and set it aside.
02 -
In the same skillet, add the frozen peas and carrots, butter, and minced garlic. Cook for 2 to 3 minutes, stirring often, until the vegetables are tender and the garlic smells amazing.
03 -
Push the vegetables to the sides of the pan to create an open space in the middle. Crack the eggs into that opening and let them cook for about 1 to 2 minutes. Stir the eggs as they cook to make scrambled eggs right in the pan.
04 -
Once the eggs are cooked, add the chicken back to the skillet along with the day-old rice, chopped green onions, soy sauce, salt, black pepper, and garlic powder. Stir everything together until it's all well mixed and combined.
05 -
Cook for another 2 to 3 minutes, stirring occasionally, to heat the rice all the way through. Take the skillet off the heat and sprinkle with freshly chopped green onions and sesame seeds if you like.
06 -
Serve the fried rice right away while it's hot. Pair it with your favorite sides or extra soy sauce on the side.
# Notes:
01 -
Day-old rice works best because it's drier and less sticky, which gives you that perfect fried rice texture.
02 -
If you don't have day-old rice, spread freshly cooked rice on a baking sheet and let it cool completely before using.
03 -
You can swap the chicken for shrimp, beef, pork, or tofu to change things up.
04 -
Store leftovers in the fridge for up to 3 days and reheat in a skillet or microwave.