Description
A delicious and quick chicken fried rice recipe.
Ingredients
Scale
- 1 large egg
- ½ tablespoon salted butter
- ½ cup chopped onions
- ¼ cup peas
- ¼ cup chopped carrots
- ¼ cup corn
- 1 clove garlic, minced
- ½ cup cooked, shredded chicken
- ¾ cup cooked rice
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon oyster sauce (optional, but recommended)
- ¼ teaspoon sesame oil (optional)
- sliced green onions (for garnish)
Instructions
- Crack the egg into a small bowl and whisk until well combined.
- In a 10-inch skillet over medium heat, melt the butter until bubbling. Add the onions, peas, carrots, and corn. Cook, stirring occasionally, for about 2 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the shredded chicken and cooked rice. Stir for about 30 seconds, just until heated through.
- Push the mixture to one side of the skillet. Pour the beaten egg into the open space and cook until it begins to scramble.
- When the egg is mostly set but still slightly soft, mix it into the rice, vegetables, and chicken.
- Stir in the soy sauce and oyster sauce. Drizzle with sesame oil if using.
- Sprinkle with chopped green onions before serving.
Notes
- This recipe is quick and perfect for using leftover rice.
- Feel free to add more vegetables or adjust the seasonings to your liking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg