Chicken Fried Rice
A vibrant and flavorful dish made with tender chicken, mixed vegetables, and savory soy sauce, perfect for utilizing leftover rice and quick weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice (preferably cold) Using cold, day-old rice works best as it prevents the dish from becoming mushy.
- 1 cup cooked chicken, diced You can use leftover chicken for convenience.
- 1 cup mixed vegetables (peas, carrots, corn) Feel free to customize with fresh veggies.
- 2 tablespoons soy sauce Can replace with tamari for a gluten-free option.
- 1 tablespoon sesame oil Adds a distinctive flavor.
- 2 pieces eggs Optional for a richer dish.
- 2 pieces green onions, sliced For garnishing.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Start by gathering all your ingredients. It’s essential to have everything prepped as this dish comes together quickly.
Cooking
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- If using eggs, scramble them in the pan for about 2 minutes, then remove and set aside.
- Add the diced chicken and mixed vegetables to the pan, cooking for about 3-4 minutes until heated through.
- Toss in the cold cooked rice, breaking up any clumps. Stir-fry for about 3-5 minutes until everything is well combined.
- Pour in the soy sauce and return the scrambled eggs to the pan. Mix thoroughly, seasoning with salt and pepper to taste.
- Top with sliced green onions and serve hot. Enjoy this delicious meal!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to keep it moist. Can be frozen for up to 2 months if cooled completely before transferring to a freezer-safe container.