Description
Light and colorful chicken fried rice packed with tender chicken, fresh vegetables, and fluffy rice, ready in one skillet.
Ingredients
3 cups cooked jasmine rice (cold)
1 lb boneless skinless chicken breasts, diced small
2 tablespoons neutral oil
2 large eggs, lightly beaten
1 cup shredded carrots
1 cup fresh or frozen peas
1/2 cup sliced green onions
1/2 cup diced red bell pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook 5-6 minutes until fully cooked. Remove and set aside.
2. In the same skillet, add remaining 1 tablespoon oil. Pour in beaten eggs and scramble until just set. Transfer to a plate.
3. Add garlic, carrots, peas, and red bell pepper to the skillet. Cook 3-4 minutes until slightly tender but still bright.
4. Stir in cold rice, breaking up any clumps. Cook 3-4 minutes, stirring often.
5. Return chicken and eggs to the skillet. Add soy sauce and sesame oil, tossing well to combine. Cook 2 more minutes until heated through.
6. Stir in sliced green onions and serve warm.
Notes
For best texture, use cold, day-old rice to prevent mushy fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired