Description
Fried Rice with Chicken is a delightful and versatile dish that transforms leftover rice into a quick, satisfying meal. Combining tender chicken, vibrant vegetables, and a savory blend of soy sauce and spices, this one-pan wonder is perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 eggs, beaten
- 2 tablespoons vegetable or sesame oil
- Salt and pepper to taste
- 2 tablespoons green onions, chopped for garnish
Instructions
- Prepare all ingredients by chopping vegetables and dicing the chicken.
- Heat oil in a skillet or wok over medium-high heat until shimmering.
- Scramble the beaten eggs in the skillet for 1-2 minutes; remove and set aside.
- Stir-fry the diced chicken in the same skillet for about 3-4 minutes until heated through.
- Add mixed vegetables to the skillet and cook for an additional 3 minutes until tender-crisp.
- Stir in the cooked rice and soy sauce; mix thoroughly until well combined.
- Return scrambled eggs to the pan; season with salt and pepper to taste. Garnish with green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: Use day-old rice to prevent stickiness; freshly made rice can clump together. Feel free to incorporate any seasonal vegetables you have on hand for added nutrition and flavor. For added spice, consider including chili flakes or a splash of hot sauce.