Description
This one-pan chicken fried rice is fast, flexible, and so easy. It’s perfect for using up leftovers and guaranteed to get cleaned off every plate.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 pound chicken cut into bite-sized pieces
- 2 tablespoons sesame oil
- 1 cup diced white onion (about 1 small onion)
- 1 cup thawed frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups cooked rice
- 2–3 tablespoons soy sauce, more or less to taste
- 2 tablespoons sliced green onions (optional garnish)
For the Chicken:
For the Fried Rice:
Instructions
- Cook the Chicken: Heat 1 tablespoon vegetable oil and 1 tablespoon soy sauce in a large skillet or wok over medium heat. Cook 1 pound of chicken pieces until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Prepare the Vegetables: Add 2 tablespoons sesame oil, 1 cup diced white onion, and 1 cup thawed frozen peas and carrots to the pan. Fry until tender, about 3-4 minutes.
- Scramble the Eggs: Push the vegetables to the sides and add the lightly beaten eggs to the center of the pan. Scramble the eggs and then mix them with the vegetables.
- Combine Ingredients: Add 3 cups cooked rice and the cooked chicken to the vegetable mixture. Stir in 2-3 tablespoons of soy sauce and heat until combined. Top with sliced green onions before serving.
Notes
- Leftover Instructions: Fried rice can be stored in an airtight container in the fridge for 5-7 days or frozen for longer. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
- Sugar: 1g
- Sodium: 474mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0.02g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 77mg
