Description
A quick and healthy homemade chicken fried rice loaded with protein and flavor, ready in just 30 minutes. This easy one-pan meal is faster than delivery and packed with wholesome ingredients.
Ingredients
Scale
- 3 cups day-old jasmine or white rice
- 1 lb boneless, skinless chicken breast or thighs, cubed
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- ½ cup diced onion
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp ground ginger
- 2 tbsp avocado oil or vegetable oil, divided
- 2 sliced green onions and 1 tsp toasted sesame seeds for garnish
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add cubed chicken and cook for 5-7 minutes until fully cooked and lightly browned. Remove and set aside.
- In the same skillet, add more oil if needed. Pour in beaten eggs and scramble until set. Break into small pieces and remove from skillet.
- Add remaining oil to skillet. Sauté diced onion and minced garlic for 2-3 minutes until fragrant. Add frozen peas and carrots and cook for 2 more minutes.
- Add cold cooked rice to skillet. Break up clumps and stir-fry for 3-4 minutes until heated through. Return chicken and eggs to skillet. Pour sauce mixture (soy sauce, oyster sauce, sesame oil, and ginger) over everything. Toss well and cook for 2 minutes until evenly coated and hot.
Notes
Use day-old cold rice for best texture. For gluten-free version, use tamari instead of soy sauce. For low-carb option, substitute with cauliflower rice. Leftovers keep in refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg