Description
A quick, affordable, and flavorful chicken fried rice recipe using frozen vegetables and pantry staples, perfect for busy weeknights or sparse fridges.
Ingredients
Scale
- 1 large boneless, skinless chicken breast (about 6 oz / 170 g), diced into bite-sized pieces
- 3 cups cooked white rice (preferably day-old, about 600 g)
- 1 cup mixed frozen peas and carrots (about 150 g)
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 2 stalks green onions, sliced thinly
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons neutral vegetable oil (canola or sunflower)
- Salt and pepper to taste
Instructions
- Dice the chicken breast into small, uniform pieces. Mince the garlic and slice the green onions. Beat the eggs lightly in a bowl and set aside. If rice is freshly made, spread it out on a tray to cool and dry a bit; day-old rice is ideal.
- Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add the diced chicken, season lightly with salt and pepper, and stir-fry until cooked through and slightly golden, about 5-6 minutes. Remove chicken from the pan and set aside.
- Add another tablespoon of oil to the same pan. Pour in beaten eggs and scramble gently until just set but still moist. Transfer eggs to a plate and keep warm.
- Lower heat to medium. Add minced garlic to the pan and cook until fragrant, about 30 seconds. Toss in frozen peas and carrots, stirring frequently until thawed and heated through, about 2-3 minutes. Add sliced green onions and stir for another minute.
- Crumble the cold rice into the skillet, breaking apart any clumps. Stir-fry everything together, mixing the rice with veggies and aromatics. Return the cooked chicken and scrambled eggs to the pan, stirring to combine evenly.
- Pour soy sauce and toasted sesame oil over the rice mixture. Stir well to coat every grain and piece of chicken. Taste and adjust salt or pepper if needed. Cook for another 2 minutes to let flavors meld and the rice slightly crisp up on the edges.
- Transfer to plates or bowls and serve hot. Garnish with extra green onions or toasted sesame seeds if desired.
Notes
Use day-old rice to prevent mushiness. If rice sticks, add a splash of water or more oil. Keep heat medium-high to avoid steaming or burning. For gluten-free, substitute soy sauce with tamari or coconut aminos. Add crushed red pepper flakes or sriracha for heat. After cooking with sesame oil, wipe pan to avoid residue buildup.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 350
- Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 28
Keywords: chicken fried rice, frozen vegetables, quick dinner, budget-friendly, easy recipe, weeknight meal, stir-fry