Description
A savory and satisfying fried rice packed with fluffy rice, tender chicken, colorful vegetables, scrambled eggs, and rich umami flavor. Perfect for quick weeknight dinners and even better as leftovers.
Ingredients
Scale
- 4 cups cooked cold rice
- 1 pound chicken breast, diced
- 3 large eggs
- 1 cup diced carrots
- 1 cup frozen peas
- 4 green onions, sliced
- 4 cloves garlic, minced
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium-high heat.
- Whisk together soy sauce, sesame oil, salt, and black pepper in a small bowl.
- Add vegetable oil to the skillet and cook diced chicken for 5 to 6 minutes until golden and cooked through. Remove and set aside.
- Add eggs to the skillet and scramble gently until cooked.
- Add garlic, carrots, and peas. Cook for 3 minutes until slightly tender.
- Add the cold rice and cooked chicken back into the skillet.
- Pour in the sauce mixture and stir until evenly coated and heated through.
- Stir in sliced green onions and cook for 1 more minute.
- Serve hot.
Notes
- Cold rice works best for fluffy texture.
- Add chili flakes or hot sauce for extra heat.
- Store leftovers in an airtight container for up to 4 days.
- Reheat in a skillet with a splash of soy sauce or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 125mg
Keywords: fried rice, chicken fried rice, easy fried rice recipe, homemade fried rice, takeout style rice, quick dinner recipe