Description

Fried Rice with Chicken is a delightful and quick dish that transforms leftover rice into a vibrant meal. Bursting with tender chicken and colorful vegetables, this one-pan wonder is perfect for busy weeknights when time is of the essence.

Ingredients

Scale

2 cups cooked rice (preferably day-old)
1 cup cooked chicken, diced
1 cup mixed vegetables (peas, carrots, corn)
2 tablespoons soy sauce (or tamari for gluten-free)
2 eggs, beaten
2 tablespoons vegetable or sesame oil
Salt and pepper to taste
2 tablespoons green onions, chopped for garnish

Instructions

Gather and prepare all your ingredients: dice chicken, chop green onions, and measure out mixed vegetables.
Heat oil in a skillet or wok over medium-high heat until hot.
Add beaten eggs and scramble until fully cooked. Remove from skillet and set aside.
In the same skillet, stir-fry diced chicken and mixed vegetables for 3-5 minutes until heated through.
Add cooked rice and soy sauce; mix thoroughly.
Return scrambled eggs to the skillet and combine everything well; season with salt and pepper.
Garnish with chopped green onions before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (250g)
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 20g
Cholesterol: 120mg

Keywords: Use day-old rice for the best texture as it prevents stickiness. Feel free to add any leftover vegetables or proteins you have on hand for extra flavor. Adjust seasoning according to your taste preference; consider adding sesame oil for additional depth.