Easy Chicken Fried Rice (Print Format)
Savory chicken fried rice with egg and vegetables, cooked fast for a wholesome, satisfying meal.
# Ingredients:
→ Main 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 pepper to taste
05 -
1 cup diced carrots
06 -
1/2 cup green peas
07 -
2 garlic cloves, minced
08 -
2 eggs, beaten
09 -
2–3 tablespoons soy sauce (to taste)
10 -
1 teaspoon sesame oil
11 -
2 green onions, chopped
# Steps:
01 -
Dice the chicken breasts into bite-sized pieces. Season with a little salt and pepper.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken until browned and fully cooked, about 5–6 minutes. Remove and set aside.
03 -
In the same pan, heat another tablespoon of vegetable oil. Add diced carrots and green peas and sauté until slightly tender.
04 -
Push vegetables to the side of the pan and pour in the beaten eggs. Scramble gently until just set.
05 -
Add the cooked white rice to the pan, breaking up any clumps. Stir to combine with the vegetables and scrambled eggs.
06 -
Return the cooked chicken to the pan. Drizzle in soy sauce and sesame oil, stirring everything together until evenly mixed and heated through.
07 -
Top with chopped green onions and serve the fried rice hot.
# Tips:
01 -
For best results, use cold day-old rice to avoid sogginess.
02 -
Customize by adding your favorite vegetables or proteins such as shrimp or tofu.
03 -
Leftovers can be stored in the fridge for up to 4 days or frozen for later use.
04 -
Add chili flakes or sriracha for a spicy variation.