Chicken Fried Rice
A quick, easy, and flavorful fried rice dish loaded with juicy chicken and vegetables, perfect for using up leftover rice.
Ingredients
Main Ingredients
- 2 cups cooked rice, preferably day-old Cold rice fries better and prevents mushiness.
- 1 lb chicken thighs or breast Juicy thigh meat is recommended.
- 2 large eggs Scrambled with the chicken.
- 3 tbsp soy sauce Adjust to taste.
- 2 tbsp sesame oil Added at the end for aroma.
- 1 cup frozen peas and carrots Convenient and adds color.
- 2 stalks green onions Chopped for topping.
- to taste salt and pepper For seasoning.
Instructions
Cooking
- Heat a large frying pan or wok over medium-high heat.
- Add chicken pieces and season with salt and pepper; cook until browned.
- Slide chicken to the side of the pan and scramble the eggs in the same pan until cooked.
- Add frozen peas and carrots; cook for a few minutes.
- Add the cold cooked rice, breaking up any chunks.
- Pour in soy sauce and drizzle with sesame oil, tossing the mixture to combine.
- Add chopped green onions and a dash of pepper before serving hot.
Notes
Let the rice sit a bit between tosses to create crispy bits. Substitute tofu for chicken for a vegetarian option.