Name: Classic chicken fried rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup white rice, cooked and chilled; 4 oz boneless skinless chicken breast, diced into 1/2-inch pieces; 1 large egg, beaten; 2.5 oz frozen peas and carrots; 1 tsp canola oil; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 5 min

Heat a quarter of the canola oil in the nonstick skillet over medium-high heat. Pour in the beaten egg and cook, stirring occasionally, until just set. Remove from the pan and set aside.
Wipe out the skillet and add a third of the remaining canola oil. Add the diced chicken breast and half the salt. Stir-fry until the chicken is golden and no longer pink inside, about 5 minutes. Done when reaches an internal temperature of 165°F.
Remove chicken from the pan. Add a third of the remaining canola oil to the skillet. Stir-fry the frozen peas and carrots for 2 minutes until any water has cooked off. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
Add the last of the canola oil and the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Season with the rest of the salt. Stir-fry on high heat for 3 minutes until the rice is heated through and starting to crisp.
Return the cooked egg and chicken to the skillet. Drizzle with the soy sauce and sesame oil. Toss everything together for 1 minute to coat. Plate the rice and garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes