Description

This delicious chicken fried rice transforms simple ingredients into a satisfying one-pan meal that’s perfect for busy weeknights. Using day-old rice ensures the perfect texture, while colorful vegetables add nutrition and vibrant appeal. It’s a great way to use leftover chicken and create a restaurant-quality dish at home.

Ingredients

Scale

2 cups cooked rice (preferably day-old)
1 cup cooked chicken, diced
2 tablespoons vegetable oil
2 eggs, beaten
1 cup mixed vegetables (carrots, peas, corn)
3 green onions, chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil.
Add the mixed vegetables and sauté for 2-3 minutes until they are tender.
Stir in the cooked chicken and cooked rice, breaking up any clumps.
Add the soy sauce and sesame oil, mixing everything thoroughly.
Return the scrambled eggs to the skillet and fold them into the rice mixture.
Add the chopped green onions and season with salt and pepper to taste.
Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.

Notes

Day-old rice works best as it’s less sticky and fries better. You can substitute the mixed vegetables with any combination you prefer. For extra flavor, try adding minced garlic or ginger with the vegetables.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 22g
Cholesterol: 125mg

Keywords: fried rice, chicken, easy dinner, one-pan meal, leftover rice