Chicken Fried Rice
Delicious and easy chicken fried rice filled with veggies and scrambled eggs is an easy meal to make at home any night of the week.
Ingredients
- 3 tablespoons salted butter , divided
- 1 lb boneless skinless chicken breast , chopped in ½-inch pieces
- Salt , as needed
- 2 large eggs , whisked
- 1 tablespoon sesame oil
- 2 medium carrots , chopped in ¼-inch pieces
- ½ cup peas (frozen work fine, do not thaw)
- 3 scallions , sliced and divided
- 3 cloves garlic , minced
- 3-4 cups cooked long-grained rice , cold, remove any clumps with a fork
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
Instructions
- Melt 1 tablespoon of butter in a large skillet or wok. Add chicken and season generously with salt. Cook until browned and no longer pink. Remove from pan and set aside.
- Melt ½ tablespoon of butter in the pan and add whisked eggs. Season with salt. Stir frequently until soft scrambled. Remove from pan and set aside.
- Melt ½ tablespoon of butter in pan and add sesame oil. Add carrots, peas and the white and light green bottoms of the scallions. Season with salt. Cook for a few minutes until carrots begin to soften. Add garlic and cook for about 1 minute more.
- Add remaining tablespoon of butter to pan and increase heat. Add cold rice and toss in the butter. Stir almost constantly to ensure it heats up quickly in about 2 minutes. If you like crispier rice, let it rest a bit before stirring.
- Whisk together soy sauce and oyster sauce and pour over rice. Stir until evenly incorporated. Return chicken and scrambled eggs to the pan and stir for a minute until heated through. Stir in the bright green tops of the scallions.
- Serve immediately.
Nutrition
Calories: 344kcal | Carbohydrates: 35g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 760mg | Potassium: 476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3826IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg