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Chicken Fried Rice

A quick and versatile dish combining tender chicken, vibrant vegetables, and fluffy rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Preferably day-old rice for best texture
  • 1 cup cooked chicken, shredded or diced Use leftover chicken for convenience
  • 2 tablespoons soy sauce Adjust for low-sodium options if desired
  • 1 tablespoon sesame oil
  • 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables work well
  • 2 eggs Scrambled in the skillet
  • 2 green onions, sliced For garnishing and added flavor
  • Salt and pepper to taste

Method
 

Cooking
  1. Heat sesame oil in a large skillet or wok over medium heat.
  2. Add mixed vegetables and sauté until they are tender.
  3. Push the vegetables to the side and crack the eggs into the skillet, scrambling them until cooked.
  4. Add the cooked rice and chicken to the skillet.
  5. Pour soy sauce over everything and mix well, allowing it to heat through.
  6. Stir in green onions and season with salt and pepper.
  7. Serve hot.

Notes

Store leftovers in an airtight container for up to three days or freeze portions for up to three months. Reheat with moisture for best texture.