Description
A quick and flavorful fried rice made with tender chicken, fresh vegetables, and a savory sesame-infused sauce, perfect for a satisfying and easy-to-make meal.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 2 eggs, beaten
- 1/2 cup peas and carrots
- 2 tbsp oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic, minced
- 2 green onions, sliced
Instructions
- Scramble the Eggs: Heat oil in a wok or large pan over medium-high heat. Pour in the beaten eggs and scramble them quickly until fully cooked but still moist. Remove the eggs from the pan and set aside.
- Sauté the Garlic: In the same pan, add a little more oil if needed, then add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Vegetables: Add the peas and carrots to the pan and stir-fry briefly, about 2-3 minutes, until vegetables are tender but still crisp.
- Add Rice and Chicken: Stir in the cooked rice and diced chicken into the pan with the vegetables. Break up any clumps of rice and mix everything well.
- Season the Rice: Pour soy sauce and sesame oil over the rice mixture. Toss thoroughly to evenly coat the ingredients and infuse the flavors.
- Combine Eggs Back In: Return the scrambled eggs to the pan and gently fold into the rice mixture, allowing the eggs to warm through.
- Garnish and Serve: Sprinkle sliced green onions over the fried rice, toss lightly, and serve immediately while hot.
Notes
- Use cold, day-old rice for the best texture and to prevent clumping.
- Add chili sauce or crushed red pepper flakes if you prefer a spicy kick.
- Substitute chicken with shrimp or tofu to vary the protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
