This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: Asian
Keyword: chicken fried rice, chicken fried rice recipe, chinese chicken fried rice, chinese fried rice, easy chicken fried rice, homemade fried rice, how to make fried rice, stir fried rice
Servings: 6
Calories: 422kcal
Author: Averie Sunshine
Ingredients
2tablespoonssesame oil
2tablespoonscanola or vegetable oil
¾ to 1poundboneless skinless chicken breastsdiced into 1/2-inch pieces
1 ½cupsfrozen peas and diced carrots blendI don’t thaw and use straight from the freezer
3green onionstrimmed and sliced into thin rounds
2 to 3garlic clovesfinely minced
3large eggslightly beaten
4cupscooked riceI use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
3 to 4tablespoonslow-sodium soy sauce
salt and pepperoptional and to taste
Instructions
To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.
Notes
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats.