This chicken fried rice with leftover rice comes together quick, and with the added veggies is an easy one-pot meal. After eating much Chinese take-out fried rice, we knew this was a meal would be a favorite and like so many meals, much better homemade!
For a low-sodium healthier option, try replacing half of the soy sauce with liquid aminos. We do this sometimes, and can’t tell the difference at all.
Chicken Fried Rice
Ingredients
- 2 boneless skinless chicken breast diced
- 1 small white onion diced
- 1 cup peas + diced carrots frozen or fresh
- 3 cloves garlic minced
- salt and black pepper to taste
- 4 cups cooked and chilled rice I prefer short-grain white rice
- 2 large eggs whisked
- 6 tablespoons soy sauce or more to taste
- olive oil for frying
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add eggs and scramble. Remove egg, and transfer to a separate plate.
- Add olive oil to the pan. Add diced chicken and sprinkle with salt and pepper. Sauté adding about 2 tablespoons soy sauce until fully cooked. Remove chicken.
- Add olive oil and add onions and sauté until slightly soft (if using fresh carrots add them with the onions as well).
- Add peas and garlic and sauté for another two minutes.
- Add the rice and soy sauce and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)
- Then add in the eggs and chicken and stir to combine. Remove from heat. Taste and season with extra soy sauce, if needed.