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Chicken Fried Rice Comfort Food Dinner

Skip the takeout and make this better-than-restaurant chicken fried rice at home! This lighter version captures all those savory, satisfying flavors you crave without the heavy oil and calories. It's a fantastic way to use up leftover rice and cooked chicken, making it perfect for those busy weeknights when you need dinner on the table fast.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked brown rice chilled (day-old works best)
  • 2 cups cooked chicken breast diced
  • 2 eggs lightly beaten
  • 1 cup frozen peas and carrots thawed
  • 3 green onions sliced
  • 3 cloves garlic minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • ½ teaspoon ground ginger
  • Salt and pepper to taste

Method
 

  1. Heat vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just cooked. Remove and set aside.
  2. In the same pan, add garlic and cook for 30 seconds until fragrant.
  3. Add chilled rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until rice is heated through and starting to get slightly crispy.
  4. Add diced chicken, peas and carrots, and ground ginger. Stir-fry for 2-3 minutes until vegetables are heated through.
  5. Return scrambled eggs to the pan, breaking them into smaller pieces. Add soy sauce and sesame oil, tossing everything together.
  6. Stir in green onions and cook for 1 more minute. Season with salt and pepper to taste.
  7. Serve immediately while hot, garnished with extra green onions if desired.