This Chicken Fried Rice is not only quick and easy to prepare but also packed with flavors that will transport you to your favorite Chinese restaurant. The vibrant vegetables and tender chicken pieces come together harmoniously with the fluffy rice and perfectly balanced soy sauce. Ideal for weeknight dinners or anytime you're craving a satisfying and nutritious meal, this dish offers a burst of flavors in every bite—all ready in less than 30 minutes.
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- 2 cups cooked white rice
- 1/2 lb chicken breast, diced
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1/2 medium onion, finely chopped
- 1/2 teaspoon sesame oil
- 2 green green onions, sliced
- 1/4 teaspoon black pepper
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken breast and cook until it's no longer pink, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and chopped onion, sauté for 2-3 minutes until fragrant.
- Add the diced carrots and cook for another 3 minutes until they start to soften.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix them with the vegetables.
- Add the cooked rice, frozen peas, and cooked chicken back to the skillet. Pour the soy sauce and sesame oil over the mixture. Stir well to combine all the ingredients.
- Continue cooking for another 2-3 minutes until everything is heated through. Season with black pepper.
- Top with sliced green onions before serving.
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 42g | Protéines: 28g | Fat: 18g | Sucre: 3g