Description
This Easy One Pan Chicken Fried Rice is a quick, satisfying, and flavorful meal made with tender chicken, fluffy rice, colorful vegetables, and savory seasonings—all cooked in one pan for easy cleanup.
Ingredients
- 1 lb chicken breast or thighs, diced
- 3 cups cooked rice (preferably day-old)
- 2 eggs
- 1 cup carrots, diced
- 1 cup peas
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil or olive oil
- 2 green onions, sliced (optional, for garnish)
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- In the same pan, add more oil if needed and sauté onion, garlic, carrots, and peas until tender.
- Push the vegetables to the side and scramble the eggs in the empty space until fully cooked.
- Add the cooked rice to the pan, breaking up any clumps. Stir everything together.
- Return the cooked chicken to the pan.
- Add soy sauce and sesame oil, stirring to coat everything evenly.
- Cook for another 2–3 minutes until everything is heated through.
- Garnish with green onions if desired and serve hot.
Notes
Use day-old rice to avoid mushy texture.Add sriracha or red pepper flakes for a spicy kick.Substitute cauliflower rice for a low-carb option.Make it vegetarian by omitting chicken and adding tofu or more vegetables.Freeze leftovers for up to 2 months—great for meal prep!
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 140mg
