A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
567cal
38gprotein
58gcarbs
19g
Ingredients
4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
Protein-packed Chicken Fried Rice - a quick-to-make, kid-approved meal that's always a hit!
This indo_chinese dish is perfect for lunch. With 566.52 calories and 38.27g of protein per serving, it's a muscle-gain option for your meal plan.
fat
4 tbsp
low sodium soy sauce
(For the sauce mixture)
1 tsp toasted sesame oil (For the sauce mixture)
1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp granulated sugar (Balances the saltiness)
0.25 tsp white pepper (For the sauce mixture)
3 pcs scallions (Thinly sliced, green and light green parts)
0.5 tsp kosher salt (To taste)
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2
Cook Eggs and Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3
Sauté Aromatics and Vegetables
Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
4
Fry the Rice
Add the cold rice to the wok with the vegetables. Use your spatula to gently break up any clumps.
Spread the rice into an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
Begin stir-frying, tossing the rice with the vegetables for about 3 minutes until it's heated through and you hear a light crackling sound.
5
Combine and Serve
Create a well in the center of the rice and pour in the prepared sauce mixture. Stir everything together quickly to coat the rice evenly.
Return the cooked chicken and scrambled eggs to the wok. Add the thawed peas and most of the sliced scallions (reserving some for garnish).
Toss everything together for 1-2 minutes until fully combined and heated through. Taste and adjust with more salt or soy sauce if needed.
Serve immediately, garnished with the remaining scallions.
