Imported from the web

Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 cup cooked rice (chilled, preferably day-old); 1 lb chicken breast (diced into bite-sized pieces); 2 tbsp vegetable oil (for frying); 1 cup mixed vegetables (such as peas and carrots); 2 eggs (beaten); 3 tbsp soy sauce (or to taste); 2 green onion (sliced, for garnish); sriracha mayo (for drizzling)

Recipe by 👉 👉 👉 👉 Facebook

Imported by Jennifer MacMillan on SeeMeCook

A fast, flavorful, and budget-friendly chicken fried rice that is perfect for using up leftover rice. It's a versatile weeknight dinner that kids love, finished with fresh green onions and spicy mayo.

4 servings20 minEast Asian

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Ingredients

4 cup cooked rice (chilled, preferably day-old)
1 lb chicken breast (diced into bite-sized pieces)
2 tbsp vegetable oil (for frying)
1 cup mixed vegetables (such as peas and carrots)
2 eggs (beaten)
3 tbsp soy sauce (or to taste)
2 green onion (sliced, for garnish)
sriracha mayo (for drizzling)

Steps

1
Heat vegetable oil in a large skillet or wok over medium-high heat.
2
Add the diced chicken to the pan and cook until browned and cooked through.
3
Add the mixed vegetables to the pan and sauté until tender.
4
Push the chicken and vegetables to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix them into the chicken and vegetables.
5
Add the chilled cooked rice to the pan, breaking up any large clumps.
6
Drizzle the soy sauce over the rice and stir everything together until well combined and the rice is heated through.
7
Serve the fried rice topped with sliced green onions and a drizzle of sriracha mayo.

Notes

The author recommends using leftover rice that has been stored in the fridge or freezer for the best texture. You can easily swap the chicken for other proteins like shrimp or tofu.