Description
A classic homemade fried rice loaded with fluffy chilled rice, tender chicken, scrambled eggs, sweet carrots, green peas, and savory soy sauce. Quick, satisfying, and better than takeout.
Ingredients
Scale
- 4 cups cooked white rice, chilled
- 1 1/2 cups cooked chicken breast, diced
- 3 large eggs, lightly beaten
- 1/2 cup carrots, finely diced
- 1/2 cup green peas
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet or wok over medium high heat.
- Add 1 tablespoon vegetable oil and pour in the beaten eggs. Scramble until softly set, then remove from the pan and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pan. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add diced carrots and cook for 2 minutes. Stir in green peas and diced cooked chicken, cooking for another 2 minutes.
- Add the chilled rice, gently breaking up clumps. Stir fry for 3 to 4 minutes until heated through.
- Pour in soy sauce and toss until evenly coated.
- Return scrambled eggs to the pan. Drizzle with sesame oil and add sliced green onions, salt, and black pepper. Toss well to combine.
- Serve hot and enjoy.
Notes
- Use cold day old rice for the best fluffy texture.
- Cook over medium high heat to prevent sogginess.
- Low sodium soy sauce can be used to reduce salt content.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg
Keywords: fried rice, chicken fried rice, homemade fried rice recipe, easy stir fry rice