Chicken Fried Rice
A classic Chinese takeout favorite with tender chicken, vegetables, and fluffy rice tossed in a savory soy-based sauce. Quick, satisfying, and perfect for using leftover rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs cooked chicken breast, diced
- 3 cups cooked white rice, chilled
- 3 large eggs
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1.5 cups frozen mixed vegetables (peas, carrots, corn)
- 4 stems green onions, sliced
- ¼ tsp white pepper
- ½ tsp salt
Instructions
- 1
Break up the chilled rice with a fork to separate any clumps.
- 2
Beat the eggs in a small bowl with a pinch of salt.
- 3
Mince the garlic and ginger, and slice the green onions.
- 4
Heat 1 tbsp vegetable oil in a large wok or 14-inch skillet over high heat. Pour in the beaten eggs and scramble until cooked through, 2-3 minutes. Transfer to a plate.
- 5
Add remaining 2 tbsp oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 6
Add the diced chicken and frozen vegetables. Stir-fry for 3-4 minutes until vegetables are heated through.
- 7
Add the rice, breaking up any clumps as you stir. Cook for 3-4 minutes, stirring frequently.
- 8
Pour in soy sauce and sesame oil. Toss everything together, coating the rice evenly.
- 9
Return the scrambled eggs to the wok. Add white pepper and salt. Toss to combine.
- 10
Remove from heat and garnish with sliced green onions. Serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spatula or wok turner
- small bowl
- fork
- cutting board
- chef's knife
- measuring cups and spoons
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