Description
A quick and flavorful fried rice made with tender chicken, fresh vegetables, and a savory sesame-infused sauce, delivering a satisfying and easy-to-make Asian-inspired main course perfect for busy weeknights.
Ingredients
Rice and Protein
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 2 eggs, beaten
Vegetables and Aromatics
- 1/2 cup peas and carrots
- 1 tsp garlic, minced
- 2 green onions, sliced
Seasonings and Oils
- 2 tbsp oil (vegetable or canola oil)
- 2 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Scramble the eggs: Heat 2 tablespoons of oil in a wok or large pan over medium-high heat. Pour in the beaten eggs and scramble them gently until just set. Remove the eggs from the pan and set aside.
- Sauté the garlic: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Cook the vegetables: Add the peas and carrots to the pan and cook briefly for 2-3 minutes until they are heated through but still crisp.
- Add rice and chicken: Stir in the cooked rice and diced chicken, breaking up any clumps of rice. Toss everything together to combine evenly.
- Season the fried rice: Pour in the soy sauce and sesame oil, tossing well to coat all ingredients, ensuring the rice is flavorful and glossy.
- Combine eggs back in: Return the scrambled eggs to the pan and stir gently to mix them throughout the rice and vegetables.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve hot immediately for best flavor and texture.
Notes
- For best texture, use cold, day-old rice to prevent clumping and mushiness.
- Add chili sauce or red pepper flakes if you prefer a spicy kick.
- Chicken can be substituted with cooked shrimp or tofu for variations.
- Make sure not to overcook vegetables for a nice crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
