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golden chicken fried rice with peas, carrots, and egg in a wok, garnished with sliced green onion and sesame seeds, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Chicken Fried Rice

Fried rice with canned chicken and scrambled eggs and veggies in a fast soy and sesame sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rice cold
  • 2 cans canned chicken drained
  • 2 eggs beaten
  • 1 cup frozen peas and carrots
  • 3 tbsp soy sauce
  • 2 tbsp vegetable oil

Method
 

  1. Heat the oil in a large skillet or wok over high heat.
  2. Pour in the beaten eggs and scramble, then push to one side.
  3. Add the peas and carrots and cook until heated through.
  4. Add the cold rice and chicken, breaking up any clumps.
  5. Pour in the soy sauce and toss everything until evenly coated and hot.
  6. Finish with a drizzle of sesame oil and serve.

Notes

Cold day-old rice fries up best and won't turn mushy.