Chicken Fried Rice
A quick, satisfying bowl of protein-packed chicken fried rice that turns leftover whole grain rice and chicken into a complete meal, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean chicken breast, diced Use bite-size pieces
- 3 cups cooked whole grain rice Day-old rice is best
- 1 cup mixed vegetables Peas, carrots, bell peppers suggested
- 2 tablespoons soy sauce Low-sodium works well
- 1 tablespoon olive oil Or other neutral oil
- 2 large eggs, beaten
- Salt and pepper to taste
- Green onions for garnish Optional
Instructions
Cooking
- Heat 1 tablespoon olive oil in a large skillet or wok over medium heat until shimmering.
- Add the diced chicken and spread into a single layer. Cook for 4–6 minutes, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C). Season lightly with salt and pepper.
- Push the chicken to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully set, then mix with the chicken.
- Add the mixed vegetables to the pan and stir-fry for 2–3 minutes until they’re heated and just tender.
- Add the cooked whole grain rice and soy sauce. Break up any clumps of rice and toss everything together.
- Taste and adjust seasoning as needed, then cook for another 2–3 minutes until the rice is heated through.
- Remove from heat and garnish with sliced green onions if desired, then serve immediately.
Notes
Use day-old rice for better texture. Don’t overcrowd the pan and cook ingredients quickly. This fried rice is adaptable; swap in different veggies or proteins as desired.