Chicken Fried Rice
This easy Chicken Fried Rice recipe has so much flavor, only takes 30 minutes, and tastes way better than takeout!
Ingredients
Sauce
- ¼ cup low-sodium soy sauce
- 2 Tablespoons Hoisin sauce
- 1 teaspoon toasted sesame oil
Chicken Fried Rice
- 1 lb. boneless, skinless chicken breasts
- 1 teaspoon toasted sesame oil
- ¾ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 3 Tablespoons cooking oil, divided
- 1 small yellow onion, diced
- 1 ½ cups frozen peas and carrots
- 3 cloves of garlic, minced
- 3 large eggs, beaten
- 2 Tablespoons butter, cut into cubes
- 3 cups cooked and chilled day-old white rice
- 3 green onions, sliced
- salt and pepper to taste
Instructions
- Start by making the sauce. In a small bowl mix the soy sauce, hoisin sauce and toasted sesame oil together until well combined. Set aside.
- Slice the chicken breasts into strips, then cut the strips into small bite-sized pieces. Drizzle 1 teaspoon of toasted sesame oil over the chicken, then season with salt, garlic powder, and black pepper. Toss the chicken until every piece is seasoned.
- Heat a large deep skillet over medium-high heat with 1 ½ tablespoons of cooking oil. Add the chicken to the skillet and cook for roughly 3 minutes on each side. Be careful not to overcook. Remove the chicken to a separate plate and set aside.
- In the same skillet add 1 tablespoon of cooking oil and add the onions and frozen vegetables. Sauté for 3-4 minutes until tender. Add the garlic and sauté another 1 minute.
- Now push the vegetables to one side of the skillet. Add ½ tablespoon of cooking oil and pour in the beaten eggs. Scramble and cook the eggs until they are set. Mix the eggs in with the vegetables.
- Next add in the butter and the cooked rice to the skillet. Break up any big chunks of rice with your wooden spoon. Mix the rice in with the vegetables and eggs and pan-fry for about 2 minutes, stirring occasionally.
- Add the cooked chicken back to the skillet and pour the sauce over top. Mix everything together well making sure all of the rice is coated in the sauce. Cook for 2 more minutes then turn the heat off. Top with sliced green onions and enjoy!
Notes
Storing: You can easily store any leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Nutrition
Serving: 1servingCalories: 375kcalCarbohydrates: 32gProtein: 24gFat: 17gCholesterol: 140mgSodium: 939mgFiber: 2gSugar: 3g
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