Easy Chicken Fried Rice (Print Version)
# Ingredients:
01 -
2 cups cooked white rice (preferably day-old)
02 -
2 tablespoons vegetable oil, divided
03 -
2 boneless, skinless chicken breasts, diced
04 -
Salt and black pepper to taste
05 -
1 cup carrots, diced
06 -
½ cup green peas (fresh or frozen)
07 -
2 garlic cloves, minced
08 -
2 large eggs, beaten
09 -
2-3 tablespoons low-sodium soy sauce
10 -
1 teaspoon sesame oil
11 -
2 green onions, chopped
# Instructions:
01 -
Dice chicken breasts into bite-sized pieces, about ½-inch cubes. Season with salt and pepper on all sides.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove to a plate and set aside.
03 -
Add the remaining tablespoon of oil to the same pan. Add diced carrots and cook for 2-3 minutes, then add peas and minced garlic. Sauté for another 1-2 minutes until vegetables are tender-crisp.
04 -
Push vegetables to one side of the pan. Pour beaten eggs into the empty space and gently scramble until just set but still slightly soft. They'll finish cooking with the rice.
05 -
Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together - vegetables, eggs, and rice - until well combined.
06 -
Return the cooked chicken to the pan. Drizzle with soy sauce and sesame oil, then stir everything together until evenly mixed and heated through, about 2-3 minutes.
07 -
Remove from heat and sprinkle with chopped green onions. Serve immediately while hot and fresh.
# Notes:
01 -
Day-old rice works best because it's drier and won't get mushy
02 -
High heat is key for authentic fried rice texture
03 -
Don't overcook the eggs - they should be soft and creamy
04 -
You can substitute any vegetables you have on hand
05 -
This recipe is perfect for using up leftover rice