Easy Chicken Fried Rice
A delicious and quick meal that's perfect for using leftover rice and packed with veggies and lean chicken.
Ingredients
Main Ingredients
- 2 cups White Rice
- 4 cups Water For cooking the rice
- 3 tablespoons Vegetable Oil For frying
- 2 pieces Chicken Breasts, diced Use lean chicken
- 1 cup Mixed Vegetables (carrots, peas, corn) Any combination of vegetables can be used
- 2 pieces Eggs, beaten
- 3 tablespoons Soy Sauce
- 2 pieces Green Onions, chopped For garnish and flavor
- Salt and Pepper to taste
Instructions
Preparation
- Rinse the rice until the water runs clear and cook it in 4 cups of water. Once cooked, set aside to cool.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the diced chicken and cook until browned and fully cooked, then add the mixed vegetables and stir-fry for another 2-3 minutes.
- Push the chicken and vegetables to one side of the skillet and pour the beaten eggs on the other side, scrambling them until cooked.
- Add the rice to the skillet, breaking apart any clumps, and mix everything together.
- Stir in the soy sauce, green onions, and season with salt and pepper to taste.
Notes
Serve hot from the skillet. It pairs well with extra soy sauce or hot sauce for those who like a little kick. Garnish with additional green onions for a fresh touch. To store, let it cool completely and refrigerate for up to 3 days, or freeze for up to 3 months. Use cold rice for best results and cook on high heat for an optimal stir-fry texture.