Description
A quick and delicious chicken fried rice recipe that’s perfect for busy weeknights.
Ingredients
Scale
- 1 cup of rice
- 500g white chicken, diced
- 2 cups of mixed vegetables (carrots, peas, and corn)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: Green onions and sesame seeds for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Cook it according to package instructions. Set aside.
- Heat the olive oil in a large pan over medium heat. Add the diced chicken and season with salt and pepper. Cook until no longer pink, about 5-7 minutes.
- Add the mixed vegetables and minced garlic to the pan. Stir everything together and cook for another 3-4 minutes, until the vegetables are tender.
- Combine the cooked rice in the pan, then pour in the soy sauce. Stir everything until well combined and heated through.
- Remove from heat and garnish with green onions and sesame seeds if desired. Serve hot!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg