Chicken Fried Rice
A quick and easy chicken fried rice recipe that utilizes leftovers, making a delicious meal in under 20 minutes.
Ingredients
Main Ingredients
- 2 breasts Chicken Diced, leftovers can also be used.
- 4 cups Day-old rice Basmati or jasmine recommended.
- 1 cup Frozen peas and carrots Optional chopped onions can be added.
- 2 large Eggs Scrambled directly in the pan.
- 3 tablespoons Soy sauce To taste.
- 2 tablespoons Vegetable oil Canola oil can be used, avoid olive oil.
- 1 teaspoon Garlic Optional.
- 1 teaspoon Ginger Optional.
Instructions
Cooking
- Heat your pan or wok until hot and pour in a splash of oil.
- Add diced chicken pieces and stir until golden and fully cooked.
- Push the chicken to one side of the pan.
- Add more oil if necessary, then toss in the frozen veggies and cook until thawed.
- Crack the eggs into the pan and scramble them until set.
- Add the day-old rice and break up any clumps with a spatula.
- Pour in the soy sauce and stir to ensure the rice is evenly coated.
- If using, add garlic and ginger now and mix well.
- Return the cooked chicken to the pan, mix, and heat for an additional 2 minutes.
Notes
For a fancier dish, drizzle with sesame oil or add green onions as a garnish. Leftovers can be stored in an airtight container for up to 3 days.