Description
This easy chicken fried rice cooks in one pan. You get tender chicken, fluffy rice, eggs, and vegetables. It is a fast dinner using simple ingredients.
Ingredients
- 2 cups cooked white rice fully cooled
- 12 ounces boneless skinless chicken breast cut into ½ inch pieces
- 1 small yellow onion diced
- 1 medium carrot peeled and diced
- 3 green onions sliced
- 2 cloves garlic minced
- 1 cup frozen peas
- 3 tablespoons neutral oil divided
- 3 tablespoons soy sauce
- 1½ teaspoons toasted sesame oil
- ½ teaspoon black pepper
- 2 large eggs beaten
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium high heat. Add the chicken and cook for 5 to 6 minutes, stirring often, until fully cooked. Transfer to a plate.
- Add another tablespoon of oil to the skillet. Add the onion and carrot and cook for 2 to 3 minutes until slightly softened.
- Stir in the garlic and green onions and cook for 30 seconds until fragrant.
- Add the rice and remaining oil to the skillet. Spread the rice out and cook for 3 to 4 minutes, stirring occasionally, until heated through and lightly toasted.
- Stir in the peas, cooked chicken, soy sauce, sesame oil, and black pepper. Cook for 2 minutes until evenly combined.
- Push the rice mixture to one side of the pan. Pour the eggs into the empty side and scramble until just set.
- Stir the eggs into the rice mixture and cook for 1 to 2 more minutes until everything is hot.
- Remove from heat and serve immediately.
Notes
- Cold rice prevents clumping and gives the best fried rice texture.
- Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian