Description
A delicious and easy recipe for chicken fried rice loaded with vegetables.
Ingredients
Scale
- 2 boneless skinless chicken breasts, diced
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 cup frozen peas and diced carrots blend
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 green onions, sliced
Instructions
- In a large skillet, sauté the diced chicken in the sesame oil and vegetable oil on medium high heat until the chicken is cooked through, approximately 4-6 minutes. Transfer the chicken to a separate plate and set aside.
- Add the frozen peas and carrots blend to the pan and sauté for approximately 2 minutes on medium high heat.
- Slide the vegetables to one side of the pan and pour in the eggs onto the open side of the pan. Scramble the eggs.
- Add the chicken back to the pan. Next, add in the rice, soy sauce, salt, and pepper to the pan.
- Sauté for 3-5 minutes until the rice is heated through and the chicken is warmed back through.
- Top with sliced green onions and serve immediately. Enjoy!
Notes
- For best results, use day-old rice that is cold.
- Feel free to add other vegetables like bell peppers or broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg