Easy Chicken Fried Rice
This takeout classic is so much healthier when you make it at home!
- 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
- optional: sliced green onions for garnish
In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the chicken and saute until browned and cooked through about 4-5 minutes. Season to taste with salt and pepper.
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 onion and carrot to the pan, cook 3-5 minutes or until softened.
Add the rice to the pan, along with the reserved chicken, egg, and frozen peas. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined. Season to taste with salt and pepper and top with sliced green onions if desired. Serve.
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