Easy Chicken Fried Rice

A quick and delightful stir-fried dish combining tender chicken, colorful veggies, and fluffy rice, all seasoned to perfection.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked rice (preferably day-old) Day-old rice yields the best texture.
1 cup cooked chicken, diced Can be substituted with tofu or shrimp.
1 cup mixed vegetables (carrots, peas, corn) Use any mixed vegetables you prefer.
2 large eggs Scrambled and cooked in the skillet.
3 tablespoons soy sauce Adjust according to taste.
2 tablespoons vegetable oil Used for frying.
1 teaspoon sesame oil For additional flavor.
to taste Salt and pepper Season to preference.
as needed Green onions for garnish Chopped for added freshness.

Method

Preparation

Ensure that all your ingredients are cooked and ready to go.
If using day-old rice, it will help the dish retain its integrity without becoming mushy.

Cooking

In a large skillet or wok, heat the vegetable oil over medium-high heat.
Crack the two eggs into the skillet and scramble until just set. Remove from skillet and set aside.
In the same skillet, add a bit more oil if needed, then toss in the mixed vegetables. Sauté for about 3-4 minutes or until they are tender.
Stir in the diced chicken and cooked rice, breaking up any clumps.
Pour the soy sauce and sesame oil over the mixture, stirring well to coat everything evenly. Season with salt and pepper.
Return the scrambled eggs to the skillet and mix everything together until well combined, cooking for an additional minute or two.
Remove from heat and garnish with chopped green onions. Serve hot and enjoy.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat in a skillet with a splash of water or microwave.