30-Minute Chicken Fried Rice
A quick and delicious chicken fried rice packed with flavor, perfect for busy weeknights and easy to customize to your liking.
Ingredients
Main Ingredients
- 2 cups cooked rice Using day-old rice can yield better texture.
- 1 lb chicken breast, diced
- 1 cup mixed vegetables (carrots, peas, bell peppers) Can substitute with any leftover vegetables.
- 3 tablespoons soy sauce Use gluten-free soy sauce for gluten sensitivity.
- 2 tablespoons sesame oil Adds a nutty aroma.
- 2 large eggs, beaten Can substitute with scrambled tofu for a vegan option.
- 2 pieces green onions, sliced Used for garnish.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Gather all your ingredients, dicing the chicken and slicing the green onions.
Cooking the Chicken
- Heat sesame oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
Scrambling the Eggs
- Push cooked chicken to one side and pour beaten eggs into the skillet. Stir gently until fully cooked.
Adding Vegetables
- Incorporate mixed vegetables into the skillet and cook for an additional 3-4 minutes until tender.
Mixing in Rice
- Add cooked rice to the skillet, stirring to combine and heat through.
Seasoning
- Pour soy sauce over the mixture and stir to combine evenly.
- Season with salt and pepper to taste, adjusting the flavors as needed.
Garnishing
- Remove from heat, garnish with sliced green onions, and serve hot.
Notes
Store in an airtight container for up to four days in the refrigerator. Enhance flavor with additional garlic or ginger if desired.