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A colorful bowl of chicken fried rice with fresh green onions and Sriracha sauce, showcasing a delicious meal perfect for any occasion.
Alyssa

Chicken Fried Rice

An easy flavorful fried rice made with brown rice and tender chicken. A satisfying meal that tastes great as leftovers!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Dish, Side Dish
Cuisine: Asian
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked long-grain brown rice (preferably leftover rice, white rice is fine too)
  • 3/4 lb boneless skinless chicken breasts (diced into 3/4-inch pieces)
  • 1 Tbsp toasted sesame oil (divided)
  • 1 Tbsp canola oil (divided)
  • 1 1/3 cups frozen peas and carrots blend
  • 3 green onions (chopped)
  • 2 cloves garlic (minced)
  • 2 large eggs
  • 3 Tbsp low-sodium soy sauce
  • salt and freshly ground black pepper
  • Sriracha (for serving, optional)

Equipment

  • 1 Wok or Skillet (for frying)

Method
 

  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.

Notes

Great for leftovers and can be customized with your favorite vegetables!