Easy Chicken Fried Rice
A simple chicken fried rice recipe made with lean chicken breast, veggies, eggs, and brown rice. Easy and tasty.
Servings: 4
Ingredients
- 3 cups brown rice cooked
- 3/4 pound chicken breast boneless, skinless cut into bite-size pieces
- 1 tablespoon vegetable oil divided use
- 1 egg scrambled
- 1/2 cup onion finely chopped
- 1/2 cup carrots chopped
- 1/2 cup frozen peas
- 3 tablespoons low sodium soy sauce or more to taste
- 2 teaspoons toasted sesame oil
- salt and pepper to taste
- sliced green onions for garnish optional
Instructions
- In a large skillet, heat 2 teaspoons of the 1 tablespoon vegetable oil over medium-high heat. Add the 3/4 pound chicken breast and saute until browned and cooked through, about 4-5 minutes. Season to taste with salt and pepper to taste.
- Remove the chicken from the pan and place it on a plate. Cover with foil to keep warm.
- Wipe out the pan with a paper towel. Heat the remaining teaspoon of vegetable oil over medium-high heat. Add the 1/2 cup onion and 1/2 cup carrots to the pan, cook 3-5 minutes or until softened.
- Add the 3 cups brown rice to the pan, along with the reserved chicken, 1 egg (scrambled), and 1/2 cup frozen peas. Stir in the 3 tablespoons low sodium soy sauce and 2 teaspoons toasted sesame oil and mix gently until everything is thoroughly combined.
- Season to taste with salt and pepper and top with sliced green onions for garnish if desired. Serve.
Video
Notes
- You may use brown rice or white rice. or a low-carb option you may use cauliflower rice.
- Instead of chicken breasts, you can use chicken thighs or even shrimp.
- For added flavor, you can add in 1-2 tablespoons of butter.
- Store leftovers in a sealed container in the fridge for up to 4 days.
Nutrition
Calories: 360kcal | Carbohydrates: 42g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 528mg | Potassium: 592mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2897IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg