Chicken Fried Rice
This chicken fried rice recipe is a family favorite, quick and easy, packed with flavor, and perfect for any occasion using leftover rice and chicken.
Ingredients
Main Ingredients
- 2 cups cooked rice Day-old rice is preferred for best texture.
- 1 cup cooked chicken, chopped Use leftover cooked chicken for convenience.
- 1 cup mixed vegetables (carrots, peas, corn) Can substitute with other vegetables.
- 2 large eggs, beaten Scrambled in the pan.
- 3 tablespoons soy sauce Adjust to taste, can use low-sodium soy sauce.
- 2 tablespoons vegetable oil Used for cooking.
- 2 stalks green onions, sliced For garnish and flavor.
- to taste salt and pepper Season to your preference.
Instructions
Cooking
- Heat vegetable oil in a large pan or wok over medium heat.
- Add mixed vegetables and sauté until tender.
- Push vegetables to the side and pour in beaten eggs, scrambling until fully cooked.
- Add the cooked rice and chopped chicken, mixing everything together.
- Pour soy sauce over the mixture, stirring well to combine.
- Add green onions and season with salt and pepper to taste.
- Cook for an additional 2-3 minutes, stirring continuously.
- Serve hot, garnished with additional green onions if desired.
Notes
To store leftovers, let the chicken fried rice cool before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen in portion-sized containers. Reheat thoroughly before serving.