Chicken Fried Rice
from kristineskitchenblog.comThis chicken fried rice is an easy, comforting dinner that's perfect for busy nights! The key is to use leftover rice or rice that's chilled in the fridge for a few hours (overnight is best). The dried-out rice crisps up and gets lightly toasted in the hot pan, giving you that classic fried rice texture. Serve it with fresh pineapple or sautéed veggies.
Servings: 4 servings
Calories: 459kcal
Ingredients
- 1 pound boneless skinless chicken breast
- salt and pepper to taste
- 1 ½ tablespoons avocado oil or canola or olive oil, divided
- ¾ cup chopped yellow or white onion
- 3 cloves garlic minced
- 1 ½ cups frozen peas and carrots do not thaw
- 1 tablespoon unsalted butter
- 2 large eggs lightly beaten
- 3 cups cooked, chilled white rice*
- ¼ cup low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 3 green onions chopped
Instructions
- Cut the chicken breasts into ¾-inch cubes and season with salt and pepper.1 pound boneless skinless chicken breast, salt and pepper
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. When hot, add the cubed chicken and cook, stirring occasionally, until browned and fully cooked, about 4-7 minutes. Transfer chicken to a clean plate and cover to keep warm.1 ½ tablespoons avocado oil
- Add the remaining ½ tablespoon of oil to the skillet, followed by the onion. Cook, stirring often, for 2 minutes, until the onion starts to soften.¾ cup chopped yellow or white onion
- Add the garlic and frozen peas and carrots and reduce the heat to medium-low. Cook, stirring, for 2 minutes.3 cloves garlic, 1 ½ cups frozen peas and carrots
- Push the vegetables to one side of the pan. Add the butter to the empty side of the pan. Once the butter is melted, add the eggs to the butter side of the pan and cook, stirring gently, until scrambled.1 tablespoon unsalted butter, 2 large eggs
- Mix the scrambled eggs into the veggies and then add the cooked rice, cooked chicken, soy sauce, sesame oil and green onions. Cook, stirring, until rice is heated through.3 cups cooked, chilled white rice*, ¼ cup low-sodium soy sauce, 2 teaspoons toasted sesame oil, 3 green onions
- Season with salt, pepper and more soy sauce to taste, if needed. Serve and enjoy!
Video
Notes
- 1 cup uncooked rice will yield 3 cups cooked rice. See How to Cook Rice.
- It's best if the rice is cooked ahead of time and chilled overnight. If you forget to plan ahead and only have fresh rice, you can spread it out on a baking sheet and let it cool in the fridge or freezer for 30 to 60 minutes to dry it out a bit.
Nutrition
Calories: 459kcal | Carbohydrates: 44g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 162mg | Sodium: 783mg | Potassium: 728mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5317IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg
