Description
Fried Rice with Chicken is a quick and satisfying meal that turns leftover rice and chicken into a delightful dish bursting with flavor. In just 25 minutes, you can whip up this versatile recipe that features tender chicken, vibrant mixed vegetables, and aromatic soy sauce—perfect for busy weeknights or a family gathering. This one-pan wonder not only minimizes cleanup but also allows for endless customization based on what you have in your pantry. Kids love the fun textures, while adults appreciate the nutritious ingredients, making it an ideal choice for everyone at the table.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons vegetable or sesame oil
- 2 eggs, beaten
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Gather and prepare all ingredients: chop green onions, dice chicken, and measure out vegetables.
- Heat a skillet or wok over medium-high heat. Add oil.
- Scramble beaten eggs in the skillet until fully cooked; remove from pan.
- Stir-fry mixed vegetables for about 3–4 minutes until tender.
- Add diced chicken and cooked rice to the skillet; mix well with soy sauce until heated through.
- Return scrambled eggs to the skillet; stir everything together and season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg