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This easy chicken fried rice recipe uses leftover rice and perfectly cooked chicken breasts for a delicious and versatile meal.
10 min
Prep Time
40 min
Total Time
6
Serves
6
Servings
This recipe is versatile and allows for many vegetable or protein substitutions. Use leftover rice for best results. Store in an airtight container in the fridge for up to 3 days.
Preheat oven to 350 degrees, rack in the middle position.
In a medium skillet over medium heat, heat 2 tablespoons neutral oil. Season chicken with kosher salt and freshly ground black pepper on both sides, then add to skillet. Cook until golden on both sides, about 8 minutes per side.
Transfer pan to oven and bake until cooked through, about 6-8 minutes longer. Remove from skillet, let rest 5 minutes, then cut into bite-sized pieces.
To the same skillet, heat 2 tablespoons neutral oil. Add chopped onion and diced carrots and cook until soft, about 5 minutes.
Add minced garlic and ginger, cook until fragrant, about 1 minute.
Stir in cooked white rice and frozen peas, cook until warmed through, about 2 minutes.
Push rice to one side of skillet, add remaining 1 tablespoon neutral oil to the other side.
Add beaten eggs and stir until almost fully cooked, then fold eggs into rice.
Add chicken back into skillet with low-sodium soy sauce and thinly sliced green onions and stir to combine.