Easy Chicken Fried Rice
A comforting and flavorful dish featuring tender chicken, fluffy rice, and vibrant vegetables, perfect for family meals.
Ingredients
Main Ingredients
- 2 cups cooked jasmine or long-grain rice Day-old rice is best!
- 1 pound boneless, skinless chicken breast, cut into small cubes
- 1 cup mixed vegetables (carrots, peas, bell peppers—frozen or fresh)
- 3 tablespoons soy sauce Ensure it's halal-certified
- 2 tablespoons vegetable oil Canola or sunflower work well
- 2 large eggs, beaten
- 3 pieces green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients to ensure you won’t miss anything while cooking.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the cubed chicken breast and sauté until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the pan and set it aside.
- In the same pan, add another tablespoon of oil. Pour in the beaten eggs and scramble gently. Once cooked, set aside with the chicken.
- Add the mixed vegetables to the pan, cooking for about 3-4 minutes until they’re tender.
- Stir in the cooked rice, the chicken, and scrambled egg. Pour over the soy sauce and garlic powder, stirring everything together. Cook for an additional 3-4 minutes, mixing continually until everything is heated through and well combined.
- Remove from heat, top with chopped green onions, and serve hot.
Notes
Use day-old rice for better texture. Feel free to swap chicken for shrimp, tofu, or beef. Avoid crowding the pan to maintain texture.