Oamc Chicken Fried Rice
Savor the ultimate convenience and flavor with this OAMC (Once-A-Month Cooking) Chicken Fried Rice recipe—a perfect make-ahead meal that's ideal for busy weeknights! This quick and easy dish combines tender diced chicken breast, fluffy scrambled eggs, and colorful vegetables like peas and carrots, all tossed together with fragrant garlic, sesame oil, and savory soy sauce. Ready in just 35 minutes, this freezer-friendly recipe is a meal prep hero, allowing you to enjoy the irresistible taste of homemade fried rice anytime. Whether served fresh or reheated, the addition of sliced green onions as a garnish adds a fresh pop of flavor to every bite. Perfect for families or anyone seeking a delicious, no-fuss solution for weeknight meals or packed lunches!
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Recipe Information
Ingredients
- 4 cups Cooked white rice
- 2 cups Cooked chicken breast, diced
- 3 large Eggs
- 1 cup Frozen peas and carrots blend
- 2 stalks Green onions, finely sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Crack the eggs into the skillet, scramble them until fully cooked, then remove them to a small plate and set aside.
Add the remaining 1 tablespoon of vegetable oil along with the minced garlic. Sauté for 1-2 minutes until fragrant.
Add the frozen peas and carrots to the skillet, cooking for 3-4 minutes until thawed and lightly cooked.
Push the vegetables to one side of the skillet, then add the diced cooked chicken to the other side. Stir and sauté for another 2 minutes.
Add the cooked white rice to the skillet, breaking up any clumps with a spatula, and mix with the chicken and vegetables.
Drizzle the soy sauce and sesame oil over the rice mixture. Sprinkle with salt and pepper, then mix well to evenly coat.
Add the scrambled eggs back into the skillet, gently stirring to combine all the ingredients.
Turn off the heat and garnish with sliced green onions before serving or portioning into freezer-safe containers.
Allow to cool completely if freezing, then freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
To reheat, thaw in the refrigerator overnight (if frozen) and warm in a skillet or microwave, adding a splash of water if needed to prevent drying.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.5 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 297 mg | 23% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2250 mg | 48% | |
*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.
