Chicken Fried Rice

This quick stovetop chicken fried rice combines fluffy cooked rice, tender chicken, scrambled eggs, peas, and carrots with savory soy sauce and toasted sesame oil. It is an easy one-pan dinner when you have leftover rice ready to use.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 cups cooked white rice, chilled
• 1 pound chicken breasts, boneless, skinless
• 2 large eggs
• 1.5 cups frozen peas and carrots
• 2 tablespoons canola oil
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 2 cloves garlic
• 3 green onions
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Cut the chicken into 1/2-inch pieces. Mince the garlic and thinly slice the green onions, keeping the white and green portions separate. Beat the eggs in a small bowl. (about 5 min)
2. Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat. Add the chicken, salt, and pepper. Stir-fry until browned and the thickest pieces reach 165°F, about 5 to 6 minutes. Transfer the chicken to a plate. (about 6 min) — Medium-high heat
3. Add the remaining 1 tablespoon oil. Pour in the eggs and scramble until just set, about 1 minute. Transfer them to the plate with the chicken. (about 1 min) — Medium-high heat
4. Add the white parts of the green onions and garlic to the skillet. Stir-fry for 30 seconds, then add the peas and carrots. Cook until hot, about 2 minutes. (about 2 min) — Medium-high heat
5. Add the chilled rice and use a spatula to break up any clumps. Stir-fry until the rice is hot and lightly toasted, 3 to 4 minutes. (about 4 min) — Medium-high heat
6. Return the chicken and eggs to the skillet. Add the soy sauce and sesame oil, tossing until evenly combined and heated through, about 1 minute. Stir in the green onion tops and serve immediately. (about 1 min) — Medium-high heat