Chicken Fried Rice Recipe
This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together on Stovetop.
It is a classic easy meal for the family for dinner and Thanksgiving.
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MOZZARELA STUFFED CHICKEN PARMESAN
RECIPE INGREDIENTS
3 chicken breasts
Kosher salt
Freshly ground black pepper
2 tablespoons sesame oil, divided
1 medium onion, chopped
2 carrots, peeled and diced
2 tablespoons extra-virgin olive oil or vegetable oil
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, thinly sliced
4 cup cooked white rice( preferably leftovers)
3/4 cup frozen peas
3 large eggs, beaten
3 tablespoons low-sodium soy sauce
DIRECTIONS ON CHICKEN FRIED RICE RECIPE
Heat oil over medium heat in a skillet or pan.
Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden for about 8 minutes per side.
Remove from skillet and let it cool down then cut into pieces.
To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft for about 5 minutes.
Add garlic and ginger and cook until fragrant. Stir in rice and peas and cook for about 2 minutes.
Separate rice to one side of pan and add remaining tablespoon sesame oil to other side.
Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions. Stir to combine.
Serve rice warm.
RECIPE VIDEO
Ingredients
3 chicken breasts
Kosher salt
Freshly ground black pepper
2 tablespoons sesame oil, divided
1 medium onion, chopped
2 carrots, peeled and diced
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, thinly sliced
4 cup cooked white rice( preferably leftovers)
3/4 cup frozen peas
3 large eggs, beaten
3 tablespoons low-sodium soy sauce
Instructions
- Heat oil over medium heat in a skillet or pan.
- Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden for about 8 minutes per side.
- Remove from skillet and let it cool down then cut into pieces.
- To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft for about 5 minutes.
- Add garlic and ginger and cook until fragrant. Stir in rice and peas and cook for about 2 minutes.
- Separate rice to one side of pan and add remaining tablespoon sesame oil to other side.
- Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions. Stir to combine.
- Serve rice warm.
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Ingredients
3 chicken breasts
Kosher salt
Freshly ground black pepper
2 tablespoons sesame oil, divided
1 medium onion, chopped
2 carrots, peeled and diced
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, thinly sliced
4 cup cooked white rice( preferably leftovers)
3/4 cup frozen peas
3 large eggs, beaten
3 tablespoons low-sodium soy sauce
Instructions
- Heat oil over medium heat in a skillet or pan.
- Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden for about 8 minutes per side.
- Remove from skillet and let it cool down then cut into pieces.
- To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft for about 5 minutes.
- Add garlic and ginger and cook until fragrant. Stir in rice and peas and cook for about 2 minutes.
- Separate rice to one side of pan and add remaining tablespoon sesame oil to other side.
- Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions. Stir to combine.
- Serve rice warm.