Chicken Fried Rice Recipe
A delicious and easy-to-make Chicken Fried Rice dish, perfect for using leftover rice and packed with flavorful ingredients.
Ingredients
- 3 cups cooked jasmine rice chilled – it will clump too much if still warm when adding it to the frying pan
- 2 tablespoons vegetable oil
- 1 pound chicken breast cut into bite-sized cubes
- ½ cup white onion fine diced
- 2 teaspoons minced garlic
- 1 cup frozen peas & carrots
- 2 large eggs
- 1 tablespoon sesame oil
- ¼ cup soy sauce
Instructions
- If not already done, cook 1½ dry cups of jasmine rice (which will be about 3 cups cooked) and set in the fridge to chill.
- Cook chicken on medium-high heat with vegetable oil until fully cooked (internal temperature 165°F). Remove the chicken from the pan and set it aside.
- Cook the onion and garlic over medium-high heat until the onion has softened (about 2 to 3 minutes).
- Add the frozen peas and carrots and cook just until slightly thawed (1 to 2 minutes).
- Add the rice and stir well to mix. Heat and stir for about 3 to 4 minutes, then use a spatula to make a hole in the middle of the pan to scramble the two eggs in. Once the eggs are cooked, use a spatula to stir them together with the rest of the frying pan contents.
- Stir in the cooked chicken breast, sesame oil, and soy sauce. Stir well just until all the ingredients are coated.
Notes
For best results, use day-old rice to prevent clumping during frying.