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Protein-Packed Chicken Fried Rice

Protein packed chicken fried rice with sunny side up egg
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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

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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