Chicken Fried Rice

A quick weeknight dinner idea that the entire family will love.

Course Dinner

Cuisine American, Chinese

Keyword chicken, fried rice, ham fried rice

Prep Time 10

Cook Time 15

Servings

Calories 232kcal

Place a large, deep skillet (or a frying pan) on the stove. Turn the heat to medium and pour in a little sesame or cooking oil.
Cut the chicken into small pieces and add them to the pan with the frozen vegetables. Let them cook for about 2 to 3 minutes or until warmed through.
Scoop the rice into the pan with the chicken and veggies. Stir it all together. Then push everything to one side of the pan, so you have some space.
Crack the eggs into a bowl. Whisk them (just mix them really well with a fork or a whisk). Pour into the empty space in your pan.
Let them sit for around 30 seconds or until they start to set, then gently stir to scramble them. They should be soft and a bit runny.
Turn off the heat. Now, stir those softly scrambled eggs into the rice mixture.
Drizzle soy sauce over the fried rice and sprinkle with green onion and pepper.
You can eat it just like this, or with any other dish you like.

Rice Matters: If you don’t have day-old rice, no problem! Cook your rice following the package instructions. Once cooked, spread it out on a tray and let it cool down. If you’re in a hurry, pop it in the fridge or freezer to cool faster.
High Heat, Quick Cooking: Fried rice should be cooked fast and hot. This helps achieve that slightly crispy texture without overcooking the veggies.
Keep it Simple: Don’t overcrowd your fried rice with too many ingredients. Stick to a few key veggies and proteins to let each flavor shine.
Garnish Wisely: Finish with a sprinkle of fresh green onions, a squeeze of lemon, or a sprinkle of sesame seeds for an extra pop of flavor and color.