Description
A quick and flavorful Chicken Fried Rice recipe that combines tender diced chicken, mixed vegetables, scrambled eggs, and savory soy sauce, all stir-fried to perfection for a satisfying 25-minute meal perfect for busy weeknights.
Ingredients
Scale
Proteins
- 1 cup diced chicken breast
- 2 eggs
Vegetables
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, chopped
Other Ingredients
- 2 cups cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare the pan for cooking the chicken.
- Cook chicken: Add the diced chicken breast to the skillet and cook until it is browned and fully cooked through.
- Stir-fry vegetables: Push the cooked chicken to one side of the skillet, then add the mixed vegetables (peas, carrots, corn) and stir-fry them for a few minutes until tender.
- Scramble eggs: In the center of the skillet, crack the eggs and scramble them until fully cooked, blending with the vegetables and chicken.
- Add rice and soy sauce: Add the cooked rice and soy sauce to the skillet, mixing everything thoroughly so the flavors combine well.
- Season: Season with salt and pepper to taste, ensuring perfect flavor balance.
- Garnish and serve: Garnish the chicken fried rice with chopped green onions before serving for a fresh finish.
Notes
- Use day-old cooked rice for the best texture to avoid mushy fried rice.
- Feel free to swap mixed vegetables with your favorite options like bell peppers or broccoli.
- Adjust soy sauce quantity to your taste preference or dietary needs.
- Cook eggs separately if you prefer distinct scrambled egg pieces.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before eating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
