Chicken Fried Rice

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
Chicken fried rice is an excellent dish for using up leftover rice and meat, but it's so much more than just a clean-out-the-fridge dish.

Ingredients

  • 3 tablespoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 medium onion, chopped
  • 1 package (12 ounces) frozen peas and carrots
  • 1-1/2 cups cubed cooked chicken breast
  • 3 garlic cloves, minced
  • 2 teaspoons sesame oil
  • 3 cups cooked long grain rice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 3 green onions, chopped

Directions

  1. In a large skillet or wok, heat 1 tablespoon oil over medium heat. Add beaten eggs; cook and stir until thickened and no liquid egg remains. Remove from pan; set aside.
  2. To the same skillet, add remaining 2 tablespoons oil. Add onion and frozen peas and carrots; cook until tender, 4-5 minutes. Stir in chicken and garlic; cook 2-3 minutes longer. Remove from pan; set aside.
  3. Add sesame oil and rice to skillet; cook until rice begins to brown, 10-12 minutes. Stir in eggs, chicken and vegetable mixture, soy sauce, salt, pepper and ginger; cook until heated through, 2-3 minutes. Serve in bowls with chopped green onion.

Nutrition Facts

1-1/2 cups: 297 calories, 12g fat (2g saturated fat), 89mg cholesterol, 596mg sodium, 31g carbohydrate (1g sugars, 3g fiber), 17g protein.

In 30 minutes, you can have flavorful chicken fried rice on the table. With garlic, soy sauce and ginger, this veggie-packed fried rice tastes just like your favorite takeout. —Taste of Home Test Kitchen
Recipe Creator

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