Chicken Fried Rice Recipe
This delicious Chicken Fried Rice is like having authentic version but without all the extra grease and calories. Here's our healthy take on it, so easy to make with the benefit of also having the most amazing flavor layers.
Ever since I can remember, I've always ordered the chicken fried rice on the menu of my favorite Chinese Restaurants. I absolutely LOVE it. This is a staple in our home, we for sure have it once a week. Busy lives means easier dinners but keeping them healthy.
This recipe is easy enough to sub out chicken for shrimp, tofu etc. or add in for extra protein! You can also swap the rice for cauliflower if you are wanting a lower carb meal. Lastly if you want to add in more veggies, feel free to do so!
Also a little pro tip for you.. in a hurry or exhausted from a long day of work, buy a cooked whole chicken from the grocery store. They are nearly the same price as raw chicken breasts/thighs and taste just as good. I do this about 50% of the time just depends on what my days are like. SAVES EVEN MORE TIME!!!
Rice is great if you're really hungry and want to eat 2,000 of something.
- 3 cups cooked Jasmine Rice
- 2 tbsp Olive Oil
- 1/4 cups chopped Sweet Onion
- 2 cloves Minced Garlic (if you're a big Garlic fan, feel welcome to add more!)
- 1 cup Frozen Peas and Carrots
- 2 Eggs
- 2 Boneless Chicken Breasts (or 2 breasts/thighs from a whole chicken)
- 1 tsp Sesame Oil
- 4 tbsp Soy Sauce (Some brands have Gluten Free options in case you'd like to make this dish Gluten Free)
Gluten Free : Sub a generic Soy Sauce with a Gluten Free version
Dairy Free: Current Recipe is Dairy Free!
Vegan or Vegetarian? Omit the meat entirely, sub out for more veggies or Tofu!
Not in the mood for Chicken? Sub the chicken out for Steak, Shrimp, Tofu, or omit it entirely!
Extra Hungry? Double the recipe, add extra veggies, or more protein!
Cook chicken and rice separately, cut cooked chicken into pieces, set aside.
In a large skillet or wok, preheat olive oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Add in cut up chicken pieces. Reduce heat and push rice, veggies, chicken to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the fried rice.
Mix soy sauce and sesame oil together and pour over rice. Stir until fried rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro, optional.