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–+ servings
Delicious chicken fried rice with colorful vegetables and tender chicken pieces

Chicken Fried Rice

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A quick and customizable dish that transforms leftover chicken and rice into a vibrant and satisfying meal, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables and Aromatics
  • ½ cup onion, diced
  • ½ cup carrots, diced
  • ½ cup frozen peas (no need to thaw)
Protein and Rice
  • 2 cups cooked chicken, shredded Can be substituted with shrimp or tofu
  • 3 cups cooked white rice Day-old rice is ideal to prevent mushiness
  • 2 eggs beaten
Oils and Sauces
  • 2 tablespoons sesame oil or vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon butter
Seasoning
  • to taste Salt and pepper

Method
 

Cooking Steps
  1. Preheat a large frying pan or wok over medium heat.
  2. Pour in the sesame oil, followed by the diced onions and carrots. Sauté until the vegetables become tender, about 4-5 minutes.
  3. Toss in the frozen peas, stirring them into the veggie mixture.
  4. Push the vegetable mix to one side of the pan and pour the beaten eggs onto the empty side. Scramble until fully cooked and mix with the vegetables.
  5. Add the cooked rice and shredded chicken to the pan, stirring to mix everything evenly.
  6. Pour in the soy sauce and mix well, ensuring every grain is coated.
  7. Add the butter and stir until melted. Season with salt and pepper to taste.
  8. Serve hot and enjoy!

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container and consume within three days. For longer storage, freeze portions which can last up to three months. Reheat to an internal temperature of 165°F (74°C).
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