Quick Chicken Fried Rice
Quick Chicken Fried Rice is a modern take on a classic dish that combines lean protein, fresh vegetables, and day-old rice for a balanced, flavorful meal that can be prepared in no time.
Ingredients
- 3 cups cold cooked jasmine rice
- 1 lb chicken breast or thighs (diced)
- 3 large eggs
- 1 cup frozen peas and carrots
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 4 stalks green onions (sliced)
- 3 tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp vegetable oil
Instructions
- Season diced chicken with salt and pepper. Heat 1 tbsp vegetable oil in a large wok over high heat. Cook chicken until golden brown and fully cooked, then set aside.
- In the same pan, add a drop of oil if needed, pour in whisked eggs, and scramble until just set. Remove and set aside with chicken.
- Add remaining oil to the pan, toss in minced garlic, grated ginger, and white parts of green onions. Stir for 30 seconds until fragrant.
- Add frozen peas and carrots, sauté for 2-3 minutes until tender.
- Increase heat to maximum, add cold cooked rice, break up clumps, and let sit for 30 seconds to char slightly.
- Return chicken and eggs to the pan, pour soy sauce and sesame oil over, and toss vigorously for 2 minutes.
- Taste and adjust seasoning, fold in green parts of green onions, and serve hot.
Notes
Use cold, day-old rice for best results. If using fresh rice, cool it completely before cooking. High heat is crucial for the best texture.