Chicken Fried Rice
Chicken fried rice prepared by stir-frying chicken, vegetables, and rice with soy sauce and eggs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into small cubes) | 500 | Grams |
| White Rice (cooked and cooled) | 3 | Cups |
| Carrot (diced) | 2 | Count |
| Green Peas (frozen) | 1 | Cup |
| Green Onion (sliced) | 4 | Count |
| Soy Sauce (low sodium) | 4 | Tbsp |
| Egg (beaten) | 3 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (minced) | 1 | Tbsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Sesame Oil (for flavor) | 1 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the cubed chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add minced garlic and ginger, and sauté for 1 minute until fragrant.
- Add diced carrots and green peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender.
- Push the vegetables to the side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps. Stir in the cooked chicken.
- Pour in the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients.
- Add sliced green onions and stir-fry for another 2 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with additional green onions if desired.
Prep
- Cook and cool the rice at least 2 hours in advance or use leftover rice.
Kitchen equipment
Wok or Large Skillet