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easy chicken fried rice

Chicken Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable or canola oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup frozen peas and carrots
  • 3 large eggs, lightly beaten
  • 3 cups cold cooked white rice
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, sliced
  • Salt and white pepper

Method
 

  1. Heat 1 tbsp oil in a large skillet over high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 6 minutes. Remove from pan and set aside.
  2. Add remaining 1 tbsp oil to the pan. Pour in beaten eggs and scramble until just set, about 1 minute. Transfer to the plate with the chicken.
  3. Stir garlic and ginger into the pan, cooking for 30 seconds. Add cold rice, breaking up clumps. Drizzle with soy sauce and sesame oil, then stir-fry 3 to 4 minutes until hot and crispy in spots.
  4. Add frozen peas and carrots and cook 2 minutes. Return chicken and eggs to the pan, toss well, then top with green onions. Serve immediately.

Notes

Day-old rice is ideal for fried rice because it’s drier and fries up with better texture. If you use fresh rice, cool it completely first.