A simple and quick fried rice dish made with chicken, vegetables, and soy sauce, perfect for a weeknight dinner.
Ingredients
- 2 cups cooked white rice preferably day-old
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 cup frozen peas and carrots thawed
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- 2 tablespoons green onions chopped
- 1 tablespoon sesame oil
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
- Push the chicken to one side of the skillet and add the garlic, peas, and carrots to the other side. Sauté for 2-3 minutes until the garlic is fragrant and vegetables are tender.
- Add the cooked rice and soy sauce to the skillet, stirring to combine all the ingredients.
- Push the rice mixture to the sides of the skillet, creating a well in the center. Pour the beaten eggs into the well and scramble until fully cooked. Stir the eggs into the rice mixture.
- Add the green onions and sesame oil, stirring everything together until well combined and heated through.
- Serve the chicken fried rice hot, garnished with extra green onions if desired.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1800IUVitamin C: 10mgCalcium: 40mgIron: 2mg