Description
A quick and flavorful chicken fried rice recipe packed with fresh vegetables.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups cooked white rice, cold
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add garlic and onion to the skillet and cook until softened, about 2 minutes.
- Add chopped carrots and frozen peas and carrots. Cook for 3-4 minutes until vegetables are tender-crisp.
- Push vegetables to one side of the skillet. Pour beaten eggs onto the empty side and scramble until cooked.
- Add cooked rice, cooked chicken, soy sauce, and oyster sauce to the skillet. Stir everything together until well combined and heated through.
- Stir in sesame oil. Season with salt and pepper to taste.
- Serve hot.
Notes
- Using cold, day-old rice is best for fried rice as it prevents it from becoming mushy.
- You can substitute chicken breast for thighs if preferred.
- Feel free to add other vegetables like broccoli, bell peppers, or corn.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken fried rice, vegetable fried rice, easy fried rice, quick dinner, stir-fry, Asian recipe