Chicken Fried Rice (Print Version)
# Ingredients:
01 -
2 cups cooked rice (preferably day-old).
02 -
1 lb chicken breast, diced.
03 -
2 tablespoons vegetable oil (divided).
04 -
2 eggs, lightly beaten.
05 -
1 cup frozen mixed vegetables (carrots, peas, corn).
06 -
3 green onions, chopped.
07 -
3-4 tablespoons soy sauce.
08 -
1 teaspoon sesame oil (optional).
09 -
Salt and pepper to taste.
# Instructions:
01 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
02 -
In the same skillet, add more oil if needed. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the chicken.
03 -
Add the remaining oil to the skillet. Add the frozen mixed vegetables and cook for 2-3 minutes until heated through. Stir in the chopped green onions.
04 -
Add the cooked rice to the skillet and stir well to combine with the vegetables. Add the cooked chicken and scrambled eggs back to the skillet.
05 -
Pour the soy sauce over the rice mixture and stir to coat everything evenly. Drizzle with sesame oil, if using. Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
06 -
Adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional green onions if desired.
# Notes:
01 -
Chicken Fried Rice is a versatile dish, perfect for using up leftover rice.
02 -
The sesame oil adds a subtle nutty flavor, but it's optional.