Description
A quick recipe for classic chicken fried rice using leftover rice.
Ingredients
Scale
- 2 cups cooked, cold white rice
- 1 cup cooked, diced chicken breast
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 2 green onions, sliced
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add eggs to the skillet and scramble until just set. Remove eggs and set aside.
- Add the diced chicken to the skillet and cook for 2 minutes until heated through.
- Add the frozen vegetables and cook for 3 minutes until tender.
- Add the cold rice to the skillet. Break up any clumps with a spatula. Stir-fry for 4-5 minutes until the rice is heated.
- Pour soy sauce and sesame oil over the rice mixture. Add white pepper. Stir well to combine and coat the rice evenly.
- Return the scrambled eggs to the skillet. Stir gently to mix.
- Stir in the sliced green onions. Cook for 1 minute more.
- Serve immediately.
Notes
- Use day-old, cold rice for the best texture in fried rice.
- Adjust soy sauce amount based on your preference for saltiness.
- You can substitute the chicken with shrimp or tofu.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 250
Keywords: chicken fried rice, Chinese recipe, quick dinner, stir-fry, rice dish