Chicken Fried Rice
Takeout-style fried rice with juicy chicken, fluffy egg, and sweet peas and carrots, the one-pan dinner kids never turn down.
Ingredients (serves 4)
- 1 lb chicken breast
- 4 cups rice
- 3 eggs
- 2 carrots
- 1 cup frozen peas
- 3 scallions
- 3 cloves garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 1/2 tsp black pepper
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Save this recipeInstructions
- 1
Use cold cooked rice, day-old is best. Dice the chicken into small pieces, dice the carrots, mince the garlic, and slice the scallions.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat and scramble the eggs until just set, then remove.
- 3
Add another tablespoon of oil and stir-fry the chicken until golden and cooked through, about 4 minutes.
- 4
Add the carrots and garlic and stir-fry 2 minutes, then add the peas.
- 5
Add the last tablespoon of oil and the rice, breaking up clumps, and stir-fry until the rice starts to toast, about 3 minutes.
- 6
Return the eggs, add the soy sauce, sesame oil, and pepper, toss well, and finish with the scallions.
