Servings: 4 servings
Total Time: 20 minutes
Ingredients
- 3 Tbsp. oil, divided
- 1 pound chicken breasts or thighs, cut into bite-sized pieces
- to taste, salt and black pepper
- 5 Tbsp. soy sauce, divided
- 1 cup diced white onion
- 1 Tbsp. minced garlic (about 3 cloves)
- 1 cup frozen mixed peas and carrots
- 2 eggs, beaten
- 3 cups cooked rice, chilled
- 2 tsp. sesame oil
- optional toppings: green onions, red pepper flakes, sriracha
A true takeout favorite! Chicken Fried Rice is one skillet meal that comes together in about 20 minutes, so it’s perfect for busy weeknights.
Directions
Heat 1 tablespoon of the oil over high heat in a large skillet or wok. Season chicken with salt and pepper, then add to skillet along with 1 tablespoon of the soy sauce. Sauté until cooked through, 5–7 minutes.
Remove chicken from skillet, then add 1 tablespoon of the oil. Add onion and saute until translucent, about 5 minutes. Stir in garlic and the peas and carrots. Saute until peas and carrots are thawed, about 2 minutes.
Push vegetables to side and scramble eggs in the other side of skillet. Stir together eggs and vegetables, then push to side of skillet.
Add remaining 1 tablespoon oil to skillet, then add rice. Sauté until heated through, stirring to combine with vegetables. Return chicken to the skillet, along with the remaining 4 tablespoons soy sauce and the sesame oil.
To serve, top as desired.
Nutrition
Approximate nutrition information per serving (1/4 of recipe; using chicken breast; does not include toppings): 495 calories; 19 g fat; 3.1 g saturated fat; 176 mg cholesterol; 1505 mg sodium; 43 g carbohydrate; 2.4 g fiber; 3.1 g sugar; 35 g protein
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