Chicken Fried Rice Delight (Print)
Quick and flavorful chicken fried rice loaded with veggies, eggs, and delicious sauces.
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, boneless and skinless, cut into small cubes
02 -
Salt and pepper to taste
03 -
3 tablespoons vegetable oil
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1 medium onion, chopped
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4 cloves garlic, minced
06 -
1½ cups frozen peas and carrots mix
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3 large eggs, lightly beaten
08 -
3 cups day-old cooked rice, such as Jasmine or Basmati
09 -
4 tablespoons soy sauce, low sodium
10 -
1 tablespoon dark soy sauce
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1½ teaspoons sesame oil
12 -
3 green onions, sliced for garnish
# Directions:
01 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook until browned. Remove and set aside.
02 -
Add another tablespoon of oil to the skillet. Cook the onion until translucent, then add the garlic and cook for another minute.
03 -
Add the peas and carrots to the skillet, and cook until heated through.
04 -
Push the vegetables to the side, add the remaining tablespoon of oil, and pour in the eggs. Scramble the eggs and mix with the vegetables.
05 -
Add the rice and cooked chicken to the skillet. Mix well with the vegetables, frying for a few minutes.
06 -
Pour the soy sauce, dark soy sauce, and sesame oil over the rice. Stir well to coat evenly. Adjust salt, pepper, and soy sauce to taste. Garnish with green onions and serve hot.
# Notes:
01 -
Leftover rice is best to achieve non-mushy texture. Use slightly dried-out, day-old rice.
02 -
Dark soy sauce enhances color and flavor. Regular soy sauce with a pinch of brown sugar can be substituted.
03 -
This recipe is highly customizable. Substitute chicken with pork, shrimp, or tofu, and add any vegetables you have on hand.
04 -
Using a large skillet prevents steaming and helps achieve crispy fried rice.
05 -
Double the recipe for meal prep. Portion out servings for convenient midweek lunches.