Chicken Fried Rice
Chicken Fried Rice with eggs, chicken, rice, peas, green beans, onion, corn and carrots in under 20 minutes better than your favorite Chinese takeout restaurant. Irresistibly delicious.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Asian
Keyword: chicken fried rice
Servings: 4 servings
Calories: 463.6kcal
Author: Cindy
- 3 cups cooked rice chilled or leftover rice
- 1 lb chicken breasts sliced
- 2 tbsp vegetable oil
- 1 cup frozen peas carrots, green beans and corn
- ½ onion sliced
- 1 tsp fresh ginger
- 2 cloves garlic minced
- 2 large eggs
- 4 tbsp soy sauce low-sodium
- 1 tablespoon oyster sauce
- salt and pepper to taste
- 1 tbsp sesame oil
- 2 green onions chopped (optional)
First, heat oil in a large skillet or wok over medium-high heat. Stir fry the chicken until cooked through, and turning brown on the outside, about 3-4 minutes on each side.
Remove the chicken from the pan and add ginger, garlic and vegetables. Fry about 5 minutes until tender, and then slide them to one side of the pan.
Pour the beaten eggs onto the other side and scramble the eggs using a spatula. Once cooked, mix everything in the pan.
Add rice, cooked chicken, soy sauce, oyster sauce into the skillet. Stir fry the mixture until heated through and combined.
Taste test the rice and add more salt & pepper if needed.
Drizzle with sesame oil and toss again. Serve with chopped green onions if desired.
Calories: 463.6kcal | Carbohydrates: 43.55g | Protein: 33.53g | Fat: 16.76g | Saturated Fat: 7.88g | Cholesterol: 178.04mg | Sodium: 852.29mg | Potassium: 662.07mg | Fiber: 2.81g | Sugar: 1.17g | Vitamin A: 2557.42IU | Vitamin C: 8.24mg | Calcium: 54.97mg | Iron: 2mg | Net Carbs: 41g