Chicken and Macadamia Fried Rice
Elevate your weeknight dinners with this irresistible Chicken and Macadamia Fried Rice, a quick and flavorful dish that combines tender diced chicken, buttery macadamia nuts, and fragrant jasmine rice for a unique twist on a takeout classic. Perfectly balanced with vibrant veggies like carrots, peas, and green onions, this recipe is brought together with savory soy and oyster sauces for an umami-packed finish. The crunchy macadamias add a gourmet feel, while the sesame oil and garlic lend a rich depth of flavor. Ready in just 35 minutes, this easy fried rice is perfect for busy nights, dinner parties, or meal prep. Serve it straight from the wok for a crowd-pleasing dish that's hearty, satisfying, and bursting with texture and taste!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice (preferably chilled)
- 1 pound Chicken breast, diced
- 1 cup Macadamia nuts, roughly chopped
- 1 medium Carrot, diced
- 1 cup Green peas, frozen
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 Eggs, whisked
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare all ingredients by dicing the chicken, carrot, and green onions. Measure and set aside other ingredients.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken, season with salt and pepper, and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the diced carrot and cook for 2-3 minutes until slightly softened. Then, stir in the frozen peas and cook for another 1-2 minutes.
Push the vegetables to one side of the pan and pour the whisked eggs into the empty side. Allow them to set slightly before scrambling them and mixing them with the vegetables.
Add the chilled jasmine rice to the pan and stir well to combine. Break up any clumps of rice to ensure even cooking.
Return the cooked chicken to the pan and stir in the soy sauce, oyster sauce, and sesame oil. Mix thoroughly to coat all ingredients evenly.
Add the chopped macadamia nuts and green onions. Stir everything together for 1-2 minutes until the nuts are slightly toasted and the onions are bright green.
Taste and adjust seasoning, adding more soy sauce or pepper if needed.
Serve immediately, garnished with additional sliced green onions or chopped macadamia nuts if desired.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 361.7 g | 132% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 16.8 g | ||
| Protein | 205.0 g | 410% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
