Skip the takeout and make this quick, budget-friendly chicken fried rice at home! With simple ingredients and just 20 minutes from start to finish, this dish is perfect for dinner with plenty of leftovers for the next day.
Servings: 8
Calories: 200kcal
Ingredients
- 1 lb chicken cooked and shredded
- 3 cups cooked rice preferably leftover or cooled
- 2 tablespoons sesame oil
- 1 onion diced
- 1 cup frozen peas and carrots thawed
- 2 tablespoons soy sauce add more if desired
- 2 eggs lightly beaten
- 2 tablespoons green onions chopped (optional)
Instructions
- Heat the skillet: Preheat a medium skillet or wok over medium heat.
- Cook the vegetables: Add the sesame oil, diced onion, and peas/carrots to the skillet. Cook until the vegetables are tender, about 3-5 minutes.
- Scramble the eggs: Push the cooked vegetables to one side of the skillet. On the empty side, pour in the lightly beaten eggs and scramble them with a spatula until fully cooked.
- Combine the mixture: Stir the scrambled eggs together with the cooked vegetables.
- Add the chicken and rice: Add the cooked rice and shredded chicken to the skillet, mixing everything together with the egg and vegetable mixture.
- Season with soy sauce: Pour the soy sauce over the mixture and stir until evenly combined. Taste and add more soy sauce if desired.
- Optional garnish: Stir in the green onions, if using, and serve immediately.
Notes
Rice: For the best results, use leftover rice that has been cooled. Freshly cooked rice tends to be too moist and sticky for fried rice.
Chicken: Rotisserie chicken or leftover cooked chicken works great in this recipe for added convenience.
Add-ins: Feel free to customize by adding other vegetables like diced bell peppers, broccoli, or mushrooms.
Chicken: Rotisserie chicken or leftover cooked chicken works great in this recipe for added convenience.
Add-ins: Feel free to customize by adding other vegetables like diced bell peppers, broccoli, or mushrooms.