Chicken Fried Rice Ii
Bring the flavors of your favorite takeout to your kitchen with Chicken Fried Rice II, a quick and easy recipe packed with vibrant ingredients and bold Asian-inspired flavors. Featuring tender, seasoned chicken breast, perfectly cooked white rice, and a medley of fresh vegetables like diced carrots, peas, and green onions, this dish is stir-fried to perfection in aromatic sesame oil and garlic. Low-sodium soy sauce and a splash of oyster sauce lend depth and umami to every bite, while scrambled eggs add a classic fried rice touch. Ready in just 35 minutes, this simple yet satisfying meal is perfect for weeknight dinners or meal prep, serving up to four. Skip the delivery and master the art of homemade chicken fried rice today!
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 1 pound Chicken breast (boneless, skinless)
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 medium Carrot (finely diced)
- 1 cup Frozen peas
- 3 stalks Green onions (sliced)
- 3 cloves Garlic (minced)
- 4 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 2 Eggs
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Prepare all ingredients before starting: dice the chicken breast, finely dice the carrot, slice the green onions, mince the garlic, and thaw the peas if frozen.
Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken breast to the skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining sesame oil and vegetable oil. Stir in the minced garlic, diced carrot, and peas. Cook for 2-3 minutes until the vegetables are softened.
Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs with a spatula until fully cooked, then mix them with the vegetables.
Turn the heat to high and add the cooked rice to the skillet. Stir well to combine and break up any clumps of rice.
Return the cooked chicken to the skillet. Add the soy sauce and oyster sauce, mixing thoroughly to coat all the ingredients evenly.
Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through and well combined.
Stir in the sliced green onions and remove the skillet from heat.
Serve hot and enjoy your homemade Chicken Fried Rice II!
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.9 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 5784 mg | 251% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.8 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 272 mg | 21% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2634 mg | 56% | |
*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.
