Chicken Fried Rice
This easy Chicken Fried Rice is made with tender chicken, vegetables, scrambled egg and rice tossed with soy sauce, fresh ginger and sesame oil. A delicious 25-minute dinner that's perfect for busy weeknights!
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons canola, vegetable or avocado oil, divided
- 16 ounces skinless, boneless chicken breast, chopped
- 1 cup diced onion
- 1 cup finely diced carrot
- 2 medium garlic cloves, minced
- 1 teaspoon peeled and minced fresh ginger
- 3 cups cooked white rice
- 1 large egg
- ½ cup frozen peas, thawed
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- ½ tablespoon sesame oil
- chopped green onions for garnish (if desired)
Instructions
- Heat 1 tablespoon of the oil in a large non-stick skillet or wok over high heat. Add the chicken to the pan and season with salt and pepper. Cook the chicken until pink and no longer translucent. Transfer the cooked chicken to a plate and keep warm. Set aside.
- Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes. Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger, cooking until fragrant.
- Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
- Push the rice to the side of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
- Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes. Stir in the chicken and cook for an additional minute to warm through.
- Serve immediately topped with chopped green onions, if desired.
Notes
- Rice: Cold, previously cooked rice works best for fried rice. Refrigerate cooked rice promptly and use it within a safe storage period.
- Chicken: Leftover cooked chicken can be substituted for the raw chicken. Add it toward the end and heat thoroughly.
- Vegetables: Diced bell peppers, corn or other finely chopped vegetables may be added.
- Soy sauce: Low-sodium soy sauce is recommended so you can better control the saltiness.
- Storage: Refrigerate leftovers promptly in an airtight container. Use within 3 to 4 days, counting from when the rice was originally cooked.
- Reheating: Reheat until steaming hot throughout.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 22g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 375mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2794IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg