Description
A quick recipe for making flavorful chicken fried rice using leftover rice.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup cooked, cold white rice
- 1/2 cup diced cooked chicken
- 1/4 cup chopped onion
- 1/4 cup frozen peas and carrots mix
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion and cook until softened, about 2 minutes.
- Add chicken and frozen vegetables; cook for 3 minutes, stirring frequently.
- Push the mixture to one side of the skillet. Pour the beaten egg into the empty space and scramble until just set.
- Stir the egg into the chicken and vegetable mixture.
- Add the cold rice to the skillet and break up any clumps. Cook for 4 to 5 minutes, stirring often, until the rice is heated through.
- Stir in soy sauce and sesame oil. Cook for 1 minute more.
- Serve immediately.
Notes
- Use day-old, cold rice for the best texture in fried rice.
- You can substitute other cooked vegetables like chopped bell peppers or corn.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 950
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
- Cholesterol: 150
Keywords: chicken fried rice, quick rice recipe, easy dinner, stir fry, Asian rice