Description
A quick and family-friendly chicken fried rice recipe that combines juicy chicken, wholesome brown rice, and vibrant veggies in just 20 minutes.
Ingredients
Scale
- 3 cups cooked brown rice
- 3/4 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil (divided)
- 1 egg, scrambled
- 1/2 cup onion, finely chopped
- 1/2 cup carrots, chopped
- 1/2 cup frozen peas
- 3 tablespoons low-sodium soy sauce (or more to taste)
- 2 teaspoons toasted sesame oil
- Salt and pepper to taste
- Sliced green onions for garnish (optional)
Instructions
- In a large skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Add the chicken pieces and sauté until browned and fully cooked, about 4 to 5 minutes. Season with salt and pepper. Remove the chicken from the pan and cover to keep warm.
- Wipe the skillet with a paper towel and add the remaining teaspoon of vegetable oil. Heat over medium-high heat, then toss in the onions and carrots. Cook for about 3 to 5 minutes, until softened.
- Add the cooked brown rice to the pan along with reserved chicken, scrambled egg, and frozen peas. Stir in soy sauce and toasted sesame oil, ensuring everything is well combined.
- Season with salt and pepper to taste. Optionally, sprinkle sliced green onions on top for extra flavor. Serve warm and enjoy!
Notes
For best texture, use day-old rice. Customize veggies based on availability, and adjust soy sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 105mg