Description
Skip the takeout and whip up this Better Than Takeout Chicken Fried Rice in just 20 minutes! This quick, budget-friendly dish is packed with flavor and nutrition, making it perfect for busy weeknights. With simple ingredients like cooked chicken, leftover rice, and vibrant vegetables, you can customize it to suit your family’s tastes while saving both time and money. Enjoy a satisfying meal that rivals your favorite restaurant’s fried rice—with plenty of leftovers for lunch the next day!
Ingredients
Scale
- 1 lb cooked and shredded chicken
- 3 cups cooked rice (preferably leftover)
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce (adjust to taste)
- 2 eggs, lightly beaten
- Optional: 2 tablespoons chopped green onions for garnish
Instructions
- Heat a skillet or wok over medium heat.
- Add sesame oil, diced onion, and thawed peas and carrots. Cook for 3-5 minutes until tender.
- Push vegetables to one side of the skillet and scramble the eggs on the other side until fully cooked.
- Stir the scrambled eggs into the vegetable mixture.
- Add shredded chicken and cooked rice; mix well until combined.
- Pour soy sauce over the mixture and stir until evenly coated. Adjust seasoning as needed.
- Garnish with green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg