RecipeCastle
Recipe Card
The Chicken Fried Rice I Make Every Busy Weeknight
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 3
- Calories
- 518 kcal
- Protein
- 36.00 g
- Carbs
- 54.00 g
- Fat
- 17.00 g
Ingredients
- 3 cupscooked long-grain brown rice ((preferably leftover rice, white rice is fine too))
- 3/4 lbboneless skinless chicken breasts ((diced into 3/4-inch pieces))
- 1 Tbsptoasted sesame oil ((divided))
- 1 Tbspcanola oil ((divided))
- 1 1/3 cupsfrozen peas and carrots blend
- 3green onions ((chopped))
- 2 clovesgarlic ((minced))
- 2 largeeggs
- 3 Tbsplow-sodium soy sauce
- —salt and freshly ground black pepper
- —Sriracha ((for serving, optional))
Instructions
- 1
Heat 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper and sauté until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
- 2
Return skillet to medium-high heat, add remaining sesame and canola oil. Add peas and carrots blend and green onions, sauté for 1 minute, then add garlic and sauté for 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble until done.
- 3
Return chicken to skillet along with rice. Add soy sauce, season with salt and pepper to taste, and serve warm with Sriracha if desired.