Chicken Fried Brown Rice
Elevate your weeknight meals with this hearty and healthy Chicken Fried Brown Rice recipe, a flavorful twist on a classic takeout favorite. Packed with protein-rich chicken breast, nutrient-dense brown rice, and vibrant veggies like carrots and peas, this dish is as nutritious as it is delicious. The combination of garlic, ginger, and sesame oil infuses the rice with rich, aromatic flavors, while a splash of soy sauce brings the perfect savory finish. Quick to prepare and ideal for using leftover rice, this one-pan recipe is a time-saving dinner option that doesn't sacrifice taste. Serve hot and garnish with fresh green onions for a pop of color and added freshness. Perfect for busy families or meal prepping, this Chicken Fried Brown Rice is a wholesome mix of convenience, flavor, and comfort.
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Recipe Information
Ingredients
- 4 cups Cooked brown rice
- 1 pound Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 2 Eggs
- 3 Garlic cloves
- 1 teaspoon Ginger
- 1 cup Carrots
- 1 cup Frozen peas
- 3 Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the brown rice ahead of time according to package instructions and let it cool completely. Day-old rice works best for fried rice.
Dice the chicken breast into small, bite-sized pieces. Mince the garlic and ginger. Finely chop the green onions, separating the white and green parts. Peel and dice the carrots into small cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with a pinch of salt and pepper, and cook for 5-7 minutes until browned and fully cooked. Remove the chicken and set aside.
Lower the heat to medium and add the 2 tablespoons of sesame oil to the skillet. Add the minced garlic, ginger, and the white parts of the green onions. Cook for 1 minute until fragrant.
Push the aromatics to one side of the skillet and crack the eggs into the empty space. Scramble the eggs gently and cook until just set.
Add the diced carrots and frozen peas to the skillet. Stir frequently and cook for 3-4 minutes until the vegetables are tender.
Increase the heat back to medium-high and add the cooled brown rice to the skillet. Break up any clumps and stir to combine with the vegetables and eggs.
Return the cooked chicken to the skillet. Drizzle the soy sauce evenly over the rice mixture, and stir everything together thoroughly.
Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through and slightly crispy on the edges.
Taste and adjust seasoning with more soy sauce or a pinch of salt, if needed. Garnish with the green parts of the green onions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 18.3 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 285 mg | 22% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3223 mg | 69% | |
*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.
