Ingredients
- Cooked chicken breast, diced: 1.5 cups
- Cooked rice (day-old is best): 3 cups
- Frozen mixed vegetables: 1 cup
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Eggs: 2 large
- Green onions, chopped: 2 stalks
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Scramble the eggs until cooked through, then remove from the pan and set aside. Chop the cooked eggs into small pieces.
- Step 2: Add the remaining 1 tablespoon of vegetable oil and the sesame oil to the skillet. Add the frozen mixed vegetables and cook for 2-3 minutes until heated through.
- Step 3: Add the cooked chicken and cooked rice to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps of rice.
- Step 4: Pour the soy sauce over the rice mixture and stir well to combine.
- Step 5: Add the scrambled eggs back to the skillet and stir to combine.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- For best flavor, store leftover fried rice in an airtight container in the refrigerator and consume within 2-3 days.
- Reheat the fried rice in a skillet with a splash of water to prevent it from drying out, or microwave in 30-second intervals, stirring in between.
- Serve your chicken fried rice with a side of sriracha or chili garlic sauce for an extra kick of spice.
- Chef's tip: Using day-old rice ensures the fried rice won't be mushy; spread it out on a baking sheet in the fridge to dry it out even more if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American