Chicken Fried Rice
Quick and easy Chicken Fried Rice packed with flavor, perfect for weeknight dinners! Ready in 30 minutes with simple ingredients.
Ingredients
- 2 cups cooked and cooled jasmine rice
- 2 tablespoons vegetable oil divided
- 2 eggs beaten
- 1 cup cooked chicken breast diced
- ½ cup frozen peas and carrots thawed
- ¼ cup diced onion
- 2 –3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 green onions sliced
- Salt and pepper to taste
Instructions
Scramble the Eggs
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
Cook Aromatics & Veggies
- Add the remaining oil, then sauté onion until translucent. Stir in peas and carrots, cooking for 2–3 minutes.
Stir-Fry the Chicken
- Add diced chicken and cook until heated through, about 2 minutes.
Fry the Rice
- Stir in the cold rice, breaking up clumps. Cook for 3–4 minutes, stirring occasionally until heated and slightly crispy.
Add Eggs & Seasonings
- Return scrambled eggs to the pan. Pour in soy sauce and sesame oil, tossing everything together.
Garnish and Serve
- Season to taste, garnish with green onions, and serve hot.
Notes
🥗 Nutrition Information (Per Serving)
- Calories : 420 kcal
- Total des matières grasses : 13 g
- Grasses saturées : 2,5 g
- Cholestérol : 120 mg
- Sodium : 720 mg
- Glucides : 45 g
- Fibres : 2 g
- Sucres : 3 g
- Protéines : 28 g