This chicken fried rice is tender seasoned chicken breast pieces stir fried with scrambled eggs, vegetables and white rice. A quick and easy main course or side dish that’s even better than what you’d get from your favorite Chinese restaurant!
3/4poundboneless skinless chicken breastscut into 1/2 inch pieces
1/2cuponionfinely chopped
1/2cupcarrotspeeled, quartered and sliced
1/2cupfrozen peasthawed
2teaspoonsminced garlic
2eggslightly beaten
3cupscooked white ricelong grain works best
3tablespoonssoy saucelow sodium is fine
1tablespoontoasted sesame oil
salt and pepper to taste
1/4cupgreen onionssliced
Instructions
Heat 2 teaspoons of oil in a large pan over medium high heat. Season the chicken pieces with salt and pepper to taste.
Place the chicken in a single layer in the pan. Cook for 4-5 minutes or until chicken is browned and cooked through. You may need to work in batches.
Remove the chicken from the pan and cover with foil to keep warm.
Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until veggies are softened.
Add the garlic and cook for 30 seconds.
Remove the vegetables from the pan, then cover with foil to keep warm.
Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
Add the rice, chicken, reserved cooked veggies and peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.
Sprinkle green onions over the top of the rice mixture, then serve.
Notes
I recommend using long grain white rice for this dish, you can use a regular white rice or a fragrant variety such as jasmine rice.
I typically make this dish with chicken breast, but diced chicken thighs will also work. You can also use pre-cooked chicken such as rotisserie chicken or leftover chicken.
Fried rice works best with cold rice, so this is the perfect way to re-purpose leftover rice. With cold rice, the grains are all separated and firm, and you’ll get a better texture than you would with fresh cooked rice. Fried rice made with just-cooked rice will be softer and won’t have those crispy little bits.