Description
A quick and delicious chicken fried rice recipe perfect for a weeknight meal.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 large eggs, beaten
- 3 cups cooked rice, preferably day-old
- 1 cup frozen peas and carrots
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- Pour beaten eggs into the skillet and scramble until cooked.
- Add cooked rice and frozen peas and carrots to the skillet. Break up any clumps of rice.
- Return chicken to the skillet.
- Pour soy sauce and sesame oil over the rice mixture. Stir well to combine.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Using day-old rice is best for fried rice as it is drier and will not become mushy.
- Feel free to add other vegetables like chopped onions, bell peppers, or broccoli.
- For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: chicken fried rice, savory chicken, easy fried rice, weeknight dinner, Asian stir-fry