Chicken Fried Rice

Chicken Fried Rice is a delicious and satisfying one-pan meal that makes use of pantry staples and leftover rice. Tender chicken breast pieces, scrambled eggs, and colorful vegetables are stir-fried together with soy sauce and sesame oil for a savory, balanced dish. It’s quick to prepare, endlessly customizable, and perfect for meal prep or using up what’s in the fridge.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6

Course: dinner, lunch, Main Course

Cuisine: Asian-Inspired, chinese america

Ingredients Equipment Method Notes

Ingredients

1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots peeled and diced
2 cloves garlic minced
3 cups cold cooked rice
1 cup frozen peas thawed
3 scallions chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast cut into bite-sized cubes

Equipment

Mixing bowl (for prepping eggs or marinating chicken)
Knife & cutting board
Spatula or wooden spoon
Large nonstick skillet or wok

Method

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

Notes

Better than takeout and faster than delivery, this chicken fried rice is a weeknight go-to full of flavor and ease.

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Chicken Fried Rice