Quick Chicken Fried Rice
A delicious and easy dish that combines flavorful ingredients, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 cups cooked rice Day-old rice works best for texture.
- 1 cup cooked chicken, diced Use leftover chicken for convenience.
- 1 cup mixed vegetables (peas, carrots, corn) Feel free to add any leftover vegetables.
- 2 large eggs, beaten Scramble until fully cooked.
Seasoning and Oil
- 3 tablespoons soy sauce Can substitute with tamari for gluten-free.
- 2 tablespoons vegetable oil Used for cooking the vegetables and eggs.
- to taste Salt and pepper Season to your preference.
- 2 stalks green onions, chopped For garnish.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium heat.
- Add the mixed vegetables to the skillet and cook until heated through.
- Push the vegetables to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs until fully cooked.
- Add the cooked chicken and rice to the skillet.
- Pour the soy sauce over the mixture and stir to combine all ingredients.
- Cook for a few minutes until everything is heated through.
- Season with salt, pepper, and garnish with chopped green onions before serving.
Notes
This dish can be paired with soy sauce or sweet chili sauce for extra flavor. If storing leftovers, cool down and place in an airtight container for up to 3 days in the refrigerator, or freeze for a month.