Chicken Fried Rice
Use your leftover chicken and rice to make this easy 30 minute Chicken Fried Rice bursting with flavor.
- 2 Tablespoons sesame oil
- 2 Tablespoons canola or vegetable oil
- ½ cup diced onion
- 1 ½ teaspoons minced garlic
- 2 cup frozen peas and carrots
- 3 large eggs whisked
- 4 cups cooked cold white rice
- 1 lb cubed and cooked chicken about 2 cups, ½ inch cubes
- ¼ cup soy sauce
- 2 Tablespoons butter
- Sliced Green Onions optional for garnish
Heat sesame oil and canola oil in a large wok or frying pan over medium heat. Add onions, peas and carrots and saute until onions are becoming translucent. Add garlic to the frying pan and cook for about 1 minute or until fragrant.
Add in rice and cooked chicken and stir to combine.
Push the vegetable mixture to the side of the pan. Pour the eggs into the empty side of the pan and scramble the eggs with a spatula. When eggs are fully cooked combine with vegetables.
Then add soy sauce and stir to mix. Season with salt and pepper and garnish with green onions if desired.
What is the secret to fried rice?
For the best chicken fried rice, use cooked cold rice! When you chill leftover rice it dries out so it’s firmer. This means it won’t get mushy when you make the fried rice. That’s the secret!
What type of meat is best to use?
There are a lot of options – cooked chicken, beef (like steak or even ground beef), and pork are common. I’ve seen versions made with ground turkey and ground chicken, too! Or, leave out the meat and make vegetarian fried rice.
What other vegetables can you use?
Try diced bell peppers, red onion, scallions, cauliflower, even green beans! Fresh vegetables will take longer to cook, so I usually stick frozen ones. I’ve seen versions with nuts, too, like cashews!
How long does chicken fried rice keep?
If you use day-old leftover rice, your fried rice will keep for two to three days in the refrigerator. It might get a little dry, so add a little more soy sauce when you reheat it.
Calories: 664kcal | Carbohydrates: 56g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1039mg | Potassium: 517mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7160IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg