Description
A swift, one-pan chicken fried rice that’s healthier and more flavorful than takeout.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through.
- Push the chicken to one side of the pan and add the mixed vegetables, cooking until tender.
- Push the vegetables to the side and pour the beaten eggs in, scrambling them until fully cooked.
- Add the cooked rice to the pan, followed by soy sauce, and mix everything together.
- Stir in green onions, and season with salt and pepper to taste.
- Cook for an additional 2-3 minutes until everything is heated through. Serve hot.
Notes
For best results, use day-old rice and avoid overcrowding the pan while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: fried rice, chicken fried rice, homemade fried rice, takeout, quick meal