Chicken Fried Rice
Chicken Fried Rice is a healthier version of your favorite Chinese take-out that only takes 15 minutes to whip up!
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup peas
- 2 eggs
- 3 cups white rice, cooked
- 2 cups shredded chicken
- ¼ cup soy sauce
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion, peas and carrot, sautéing until the vegetables start to soften, about 3-4 minutes.
- Push the vegetables to one side of the skillet. Crack the eggs into the cleared space, scrambling them until fully cooked, then mix with the vegetables.
- Add the cooked rice and shredded chicken to the skillet. Stir everything together to distribute the ingredients evenly.
- Pour the soy sauce over the rice mixture, stirring thoroughly to ensure that the rice is evenly coated and the flavors are well combined.
- Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Nutrition
Notes
- Use cold rice: Freshly cooked rice can become mushy, day-old or chilled rice gives the best fried rice texture.
- Cook on high heat: A hot skillet helps the rice crisp up and keeps it from sticking.
- Scramble eggs separately: Cook them before mixing with the rice to keep distinct pieces throughout the dish.
- Don’t overcrowd the pan: Work in batches if needed to ensure everything fries instead of steams.
- Customize your veggies: Add bell peppers, corn, broccoli, or green onions for extra color and flavor.
- Boost flavor: A splash of sesame oil or a sprinkle of garlic powder adds extra depth.
- Protein swap: Try shrimp, pork, or tofu instead of chicken for a different twist.
- Make it spicy: Stir in chili flakes or sriracha for a kick.
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