How To Make Chicken Fried Rice
Say no to takeaway and savor this homemade fried rice! This 25-minute dish is made with brown rice tossed with carrots and peas.
Serves:
Ingredients
- 3cupslong-grain brown rice,cooked preferably left over rice, or white rice
- ¾lbchicken breasts,boneless, skinless, diced into ¾-inch pieces
- 1tbsptoasted sesame oil,divided
- 1tbspcanola oil,divided
- 1⅓cupsfrozen peas and carrots blend
- 3green onions,chopped
- 2clovesgarlic,minced
- 2large eggs
- 3tbsplow-sodium soy sauce
- salt and freshly ground black pepper
- Sriracha,for serving, optional
Instructions
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In a large non-stick wok or skillet, heat 1½ teaspoon sesame oil and 1½ teaspoon of the canola oil over medium-high heat.
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Once hot, add chicken pieces, season lightly with salt and pepper, then saute for about 5 to 6 minutes until cooked through. Transfer chicken to a plate and set aside.
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Return skillet to medium-high heat, add remaining 1½ teaspoon sesame oil and 1½ teaspoon canola oil. Add peas and carrots blend and green onions, then saute for 1 minute. Add garlic and saute for 1 minute longer.
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Push veggies to the edges of the pan, add eggs in the center, then cook and scramble.
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Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
Nutrition
- Calories: 1099.50kcal
- Fat: 28.45g
- Saturated Fat: 6.16g
- Trans Fat: 0.15g
- Monounsaturated Fat: 12.20g
- Polyunsaturated Fat: 8.10g
- Carbohydrates: 161.77g
- Fiber: 11.56g
- Sugar: 6.12g
- Protein: 47.53g
- Cholesterol: 196.57mg
- Sodium: 1145.02mg
- Calcium: 150.29mg
- Potassium: 1188.37mg
- Iron: 6.51mg
- Vitamin A: 602.54µg
- Vitamin C: 17.36mg
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