Description
This high protein chicken fried rice is quick, flavorful, and perfect for weeknight dinners or meal prep using simple pantry ingredients. It cooks in one pan and tastes better than takeout.
Ingredients
- 1 pound boneless skinless chicken breast cut into small cubes
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups cooked and cooled long grain white rice
- 3 tablespoons avocado oil divided
- 1 small yellow onion diced
- 1 medium carrot peeled and diced
- ¾ cup frozen peas
- 3 green onions thinly sliced
- 3 cloves garlic minced
- 3 tablespoons low sodium soy sauce
- 1 ½ teaspoons toasted sesame oil
- 3 large eggs lightly beaten
Instructions
- Heat 1 tablespoon avocado oil in a large skillet or wok over high heat. Add the rice and cook for 3 to 4 minutes, stirring often, until lightly toasted. Transfer rice to a bowl.
- Reduce heat to medium high and add 1 tablespoon avocado oil. Add the chicken, season with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until cooked through. Remove chicken from the skillet.
- Add remaining 1 tablespoon avocado oil to the skillet. Add onion and carrot and cook for 2 to 3 minutes until softened.
- Stir in garlic, peas, and green onions and cook for 30 seconds until fragrant.
- Return rice and chicken to the skillet. Add soy sauce and sesame oil and stir to combine.
- Push the rice mixture to the sides of the skillet. Pour eggs into the center and scramble gently.
- Stir everything together and cook for 2 to 3 minutes until eggs are set and evenly distributed.
- Cook until chicken reaches an internal temperature of 165°F, then remove from heat and serve hot.
Notes
- Cool leftovers quickly and refrigerate in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian