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Delicious chicken fried rice served in a bowl, garnished with green onions and Sriracha, perfect for any meal.
Alyssa

Chicken Fried Rice

An easy flavorful fried rice that's made with brown rice and lean chicken breast instead of white rice and ham. Hearty and so satisfying. Great leftovers too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Sides
Cuisine: Asian
Calories: 518
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked long-grain brown rice preferably left over rice or white rice
  • 3/4 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 1 Tbsp toasted sesame oil divided
  • 1 Tbsp canola oil divided
  • 1 1/3 cups frozen peas and carrots blend
  • 3 green onions chopped
  • 2 cloves garlic minced
  • 2 large eggs
  • 3 Tbsp low-sodium soy sauce
  • Salt and freshly ground black pepper
  • Sriracha for serving optional

Method
 

  1. In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
  2. Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
  3. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Notes

This fried rice is hearty and makes great leftovers.