Chicken Fried Rice
Chicken fried rice is a delicious, savory dish made with tender pieces of chicken stir-fried with fragrant jasmine or long-grain rice. It's typically combined with colorful vegetables like peas, carrots, and bell peppers, all tossed in a rich blend of soy sauce and sesame oil. Finished with a sprinkle of green onions and sometimes scrambled eggs, this dish is both hearty and satisfying, perfect for a quick meal or as a flavorful side.
Ingredients
- 3 cups cooked long-grain brown rice (preferably left-over rice. White is fine too)
- 3/4 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
- 1 Tbsp toasted sesame oil, divided
- 1 Tbsp canola oil, divided
- 1 1/3 cups frozen peas and carrots
- 3 green onions chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and freshly ground black pepper
- Sriracha, for serving (optional)
Instructions
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
- Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
- Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
- Push veggies to edges of pan, add eggs in center and cook and scramble.
- Return chicken to skillet along with rice.
- Add in soy sauce and season with salt and pepper to taste.
- Serve warm with Sriracha to taste if desired.
