Ginger Chicken Fried Rice
Transform your weeknight dinners with this flavorful and quick Ginger Chicken Fried Rice, a perfect combination of tender chicken, fragrant ginger, and crispy, golden jasmine rice. This one-pan recipe is packed with vibrant vegetables like carrots, peas, and spring onions, all sautéed to perfection with aromatic garlic and soy sauce for an irresistible savory kick. Fluffy scrambled eggs elevate the dish, while sesame oil imparts a nutty depth that ties everything together. Ready in just 35 minutes, this recipe is ideal for busy evenings and makes four hearty servings. Perfect as a standalone meal or paired with your favorite Asian-inspired sides, this easy fried rice will have the whole family coming back for seconds. Keywords: ginger chicken fried rice, easy fried rice recipe, chicken dinner ideas, one-pan meals.
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Recipe Information
Ingredients
- 300 grams boneless, skinless chicken breast
- 4 cups cooked jasmine rice
- 1 tablespoon ginger
- 2 cloves garlic
- 1 medium carrot
- 0.5 cup frozen peas
- 3 stalks spring onions
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Dice the chicken breast into small bite-sized pieces and season lightly with a pinch of salt and pepper.
Finely mince the ginger and garlic. Peel and dice the carrot into small cubes. Slice the spring onions, separating the green tops from the white parts.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Sauté the minced ginger, garlic, and the white parts of the spring onions for 1-2 minutes until fragrant.
Add the diced carrot and frozen peas to the skillet. Cook for 3-4 minutes, stirring occasionally, until tender.
Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs lightly, cooking until just set, then mix them with the vegetables.
Add the cooked rice to the skillet. Break up any clumps using a spatula and stir-fry for 2-3 minutes, ensuring the rice is evenly heated.
Return the cooked chicken to the skillet. Pour in the soy sauce and sesame oil, and mix thoroughly to coat the rice and other ingredients evenly.
Season with additional salt and pepper if needed. Garnish with the green parts of the spring onions.
Serve hot and enjoy!
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 8.9 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1865 mg | 40% | |
*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.
