Chicken Fried Rice Oamc
Transform your weeknight dinners with this flavorful and versatile Chicken Fried Rice OAMC (Once-A-Month Cooking), a perfect make-ahead meal that's quick, nutritious, and irresistibly delicious. Featuring tender diced chicken breast, fluffy white rice, vibrant frozen mixed vegetables, and a touch of savory soy sauce, this recipe comes together in just 35 minutes, making it a lifesaver for busy days. Enhanced with aromatic garlic, fragrant sesame oil, and the perfect sprinkle of green onions, this restaurant-style dish delivers bold, umami-rich flavor in every bite. Ideal for meal prep, this freezer-friendly fried rice can be easily portioned and stored for up to three months to enjoy later with minimal effort. Whether you're feeding the family or prepping for the week, this Chicken Fried Rice OAMC promises convenience without sacrificing taste or quality.
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Recipe Information
Ingredients
- 4 cups Cooked white rice
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 3 large Eggs
- 0.25 cup Soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 4 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the white rice ahead of time according to package instructions for a total of 4 cups. Allow the rice to cool completely before using or refrigerate overnight for best results.
Dice the chicken breasts into bite-sized cubes and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-6 minutes or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.
Mince the garlic and finely slice the green onions, separating the white and green parts.
In the same skillet, add the white parts of the green onions and minced garlic. Sauté for 30 seconds until fragrant.
Push the garlic and onion mixture to one side of the skillet and crack the eggs into the other side. Scramble the eggs until they are fully cooked, then mix them with the garlic and onion.
Add the frozen mixed vegetables to the skillet and sauté for 2-3 minutes until they are heated through.
Return the cooked chicken to the skillet and add the cooled rice. Pour the soy sauce over the rice and gently stir everything together to evenly coat the ingredients. Cook for another 2-3 minutes until the dish is heated through.
Season with salt and black pepper to taste. Sprinkle the green parts of the green onions over the top for garnish.
If freezing for meal prep, allow the fried rice to cool completely, then portion into freezer-safe containers or bags. Label and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the microwave or on the stovetop.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 656 mg | 14% | |
*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.
