Chicken Fried Rice with leftover rice

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

Print Recipe
Ingredients Method

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

Method
 

  1. Heat olive oil in a large sauté pan over medium-high heat. Add eggs and scramble. Remove egg, and transfer to a separate plate.
  2. 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.
  3. Add olive oil and add onions and sauté until slightly soft (if using fresh carrots add them with the onions as well).
  4. Add peas and garlic and sauté for another two minutes.
  5. 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.)
  6. Then add in the eggs and chicken and stir to combine. Remove from heat. Taste and season with extra soy sauce, if needed.

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