Description
A delicious twist on classic fried rice with tender chicken, fragrant garlic, and mixed vegetables stir-fried with fluffy rice for a perfect one-pan meal.
Ingredients
2 cups cooked white rice, chilled
2 chicken breasts, diced
2 cloves garlic, minced
1 cup mixed vegetables (such as peas, carrots, and corn)
2 eggs, beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Green onions for garnish (optional)
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add diced chicken and minced garlic; cook until chicken is done and garlic is fragrant.
- Push chicken to one side of the skillet; pour beaten eggs on the other side and scramble until fully cooked.
- Add mixed vegetables and cook until tender but still crisp.
- Stir in chilled rice, breaking up any clumps to combine well.
- Pour soy sauce and sesame oil over the rice mixture, stirring constantly to coat evenly.
- Season with salt and pepper to taste.
- Garnish with chopped green onions if desired and serve hot.
Notes
Use day-old rice for best texture as it is drier and less likely to clump.
Substitute chicken with shrimp, tofu, or leftover cooked pork or beef.
Use gluten-free soy sauce or tamari to make the dish gluten-free.
Add fresh ginger along with garlic for extra zing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in a skillet with a splash of water to restore moisture and crispness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
