Craving the satisfaction of takeout without the greasy aftermath? Look no further than this One-Skillet Chicken Fried Rice that’s not only ready in 20 minutes but also surpasses any takeout experience! Say goodbye to those flimsy white containers as you dive into a world of more flavor and succulent chicken.
If you’ve ever wanted to master the art of fried rice, this recipe is your ticket to success. In just one skillet, you’ll create a dish that beats takeout at its own game. Moist and juicy chicken, combined with green onions, garlic, sesame oil, and soy sauce, layers your taste buds in pure delight.
Don’t forget the star of the show—the bits of scrambled eggs that elevate fried rice to new heights. A quick and healthy weeknight dinner that becomes the gift that keeps on giving with delightful leftovers for your lunches.
What You will need:
Oil (both sesame and vegetable)
Chicken breasts
Frozen peas and carrots
Green onions
Garlic
Eggs
Cooked rice
Low-sodium soy sauce
Better-Than-Takeout Chicken Fried Rice
Ingredients:
2 to 3 garlic cloves, finely minced
3 to 4 tablespoons soy sauce
3 large eggs, lightly beaten
1 1/2 cups frozen peas and diced carrots blend
3 green onions, trimmed
2 tablespoons sesame oil
salt and pepper, optional and to taste
3/4 to 1 pound boneless skinless chicken breasts, diced
4 cups cooked rice
2 tablespoons canola or vegetable oil
Directions:
In a spacious non-stick skillet or wok, heat both oils and chicken over medium-high heat. Cook for 3 to 5 minutes, flipping intermittently to ensure even cooking. Cooking time depends on chicken thickness and piece sizes.
Using a slotted spoon, transfer the cooked chicken to a plate, leaving oils and cooking juices in the skillet. Set the chicken aside.
Introduce peas, carrots, and green onions to the skillet. Cook for approximately 2 minutes until the vegetables start to soften, stirring occasionally.
Add garlic and cook for an additional 1 minute, stirring intermittently.
Create a clear space for the eggs on one side of the skillet, pushing the vegetables to the other side. Scramble the eggs, stirring as needed.
Reintroduce the cooked chicken and rice to the skillet. Drizzle evenly with soy sauce, add optional salt and pepper, and stir thoroughly. Cook for about 2 minutes until the chicken is reheated.
Notes:
Enjoy the recipe when warm and fresh, but it can be stored airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Gently reheat as desired.
Tips for Perfect Homemade Fried Rice:
Opt for ready-to-serve rice pouches if you’re short on time or lack leftover rice.
When cooking rice, make it a day ahead or use slightly less water for a drier texture that absorbs the soy sauce.
No need to thaw frozen peas and carrots; toss them directly into the skillet for added convenience.