Easy Chicken Fried Rice

$- 2 cups cooked jasmine rice - 1 cup diced chicken breast - 1 cup mixed frozen vegetables - 2 large eggs - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon vegetable oil - 2 green onions - 2 cloves garlic - Salt and pepper to taste To make the best easy chicken fried rice, start with these key ingredients. First, you need jasmine rice. I suggest using cooked rice that’s been chilled in the fridge overnight. This helps it fry better. Next, get some diced chicken breast. It cooks quickly and adds protein. For veggies, mixed frozen vegetables work great. They add color and nutrition. You’ll also need a couple of large eggs. They give the dish a nice texture and flavor. Don't forget soy sauce for that savory taste. When it comes to oil, sesame oil adds a nutty flavor, while vegetable oil helps with cooking. Finally, for seasoning, grab green onions and garlic. They will bring a fresh taste. You can add salt and pepper to suit your liking. This list has all you need to create a delicious meal. You can find the complete recipe in the Full Recipe section. Happy cooking! - Heat 1 tablespoon of vegetable oil in the skillet. - Add 1 cup of diced chicken breast to the hot pan. Cook for about 5-7 minutes. Stir the chicken until it turns golden brown. - Once cooked, remove the chicken from the skillet and set it aside on a plate. - In the same skillet, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. You want it to smell good but not burnt. - Push the garlic to one side. Pour 2 large beaten eggs into the empty space. Scramble the eggs for 1-2 minutes. - Mix the scrambled eggs well with the garlic. - Add 1 cup of mixed frozen vegetables to the skillet. Stir-fry them for about 2-3 minutes. You want them warm and tender. - Return the cooked chicken to the skillet. Mix everything well. - Add 2 cups of cooked jasmine rice to the skillet. Pour in 3 tablespoons of soy sauce and 2 tablespoons of sesame oil. - Toss everything together to mix well. Make sure the rice is coated in sauce. - Taste and adjust seasoning with salt and pepper as needed. For the full recipe, check the Full Recipe section. Using day-old rice is key. Fresh rice holds too much moisture. This makes it sticky and clumpy. Day-old rice dries out a bit. It gives you separate grains that fry well. High heat is also important. A hot skillet or wok helps create a nice texture. It gives the rice a slight crunch. You can add more flavor with extra seasonings. Try a dash of garlic powder or a splash of chili sauce. Fresh herbs also boost taste. Chopped cilantro or basil makes it bright. You can even add a squeeze of lime for freshness. Choose a good skillet or wok. A wide surface area helps the rice cook evenly. I prefer a non-stick pan for easy cooking. It makes stirring and flipping simple. A spatula is a must. It helps you toss the rice without breaking it apart. This way, all the flavors mix well. For the full recipe, check out the complete instructions above. {{image_4}} You can swap chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu works well for a vegetarian meal. Just use firm tofu for the best texture. Season it well to enhance its taste. Feel free to mix different veggies. You can use bell peppers, broccoli, or snap peas. Seasonal vegetables add freshness and color. Always choose local produce when possible. It makes your meal taste better and supports local farmers. For a healthier option, try low-sodium soy sauce. This keeps the flavor but cuts back on salt. If you like heat, add chili sauce to spice things up. A little goes a long way, so start small and taste as you go. To store leftovers, place the chicken fried rice in an airtight container. Make sure it cools to room temp first. Store it in the refrigerator for up to four days. For long-term storage, freeze the rice. Use freezer bags or containers to keep air out. It can last up to three months in the freezer. When you’re ready to eat, reheat the fried rice on the stove. Use medium heat and a splash of water to steam it. This keeps the rice moist. You can also use the microwave. Place it in a bowl and cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. In the fridge, chicken fried rice stays good for four days. If you freeze it, it can last three months. Watch for signs of spoilage like an off smell or mold. If you see these, throw it away. Always trust your senses when deciding if food is safe to eat. It takes about 20 minutes from start to finish. You spend 10 minutes prepping. The cooking time is around 10 minutes. You can have a tasty meal ready fast! No, you should not use uncooked rice. Cook the rice first, then cool it. Using day-old rice gives better texture. If you don’t have leftover rice, cook it and let it cool. Spread it on a tray for quick cooling. I love using mixed frozen vegetables. Peas, carrots, and corn are great choices. You can also add bell peppers or broccoli. Fresh veggies work too. Just chop them small for even cooking. Yes, you can pre-make chicken fried rice. Store it in the fridge for up to three days. To reheat, use a pan or microwave. Add a splash of water to keep it moist. Chicken fried rice can be healthy. You control the ingredients. Use lean chicken and lots of veggies. Adjust the soy sauce to lower sodium. It can be a balanced meal with protein and carbs. For more details, check the Full Recipe. This article covered how to make easy chicken fried rice. You learned about healthy ingredients, step-by-step cooking methods, and helpful tips. Remember to use day-old rice for the best texture. Explore variations like tofu or shrimp to keep things fresh. Store your leftovers properly to enjoy later. With these simple steps, you can whip up a tasty meal that's quick and satisfying. Enjoy your cooking adventure!$

Get ready to savor a delicious homemade chicken fried rice that’s quick and easy to make! With tender diced chicken, colorful veggies, and perfectly cooked jasmine rice, this dish is not only tasty but also great for using up leftovers. Follow our simple step-by-step guide to create a flavorful meal in just 20 minutes. Click through to explore the full recipe and elevate your cooking tonight!

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Ingredients

2 cups cooked jasmine rice (preferably refrigerated overnight for best texture)

1 cup diced chicken breast

1 cup mixed frozen vegetables (such as peas, carrots, and corn)

2 large eggs, beaten

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon vegetable oil

2 green onions, finely sliced (both green and white parts)

2 cloves garlic, minced

Salt and pepper to taste

Instructions

Begin by heating a large skillet or a wok over medium-high heat. Once hot, add the vegetable oil and swirl it around to ensure it coats the bottom of the pan.

Next, introduce the diced chicken breast to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set aside on a plate.

In the same skillet, add the minced garlic. Sauté the garlic for approximately 30 seconds, stirring frequently, until it becomes aromatic but not burnt.

Push the sautéed garlic to one side of the skillet, creating space for the eggs. Pour the beaten eggs into the cleared area and scramble them until fully cooked (about 1-2 minutes). Once cooked, mix the scrambled eggs with the garlic, integrating the flavors.

Add the mixed frozen vegetables to the skillet, stirring them into the garlic and eggs. Stir-fry for about 2-3 minutes until the vegetables are warmed through and tender-crisp.

Return the cooked chicken to the skillet, followed by adding the cooked jasmine rice. Pour in the soy sauce and sesame oil, tossing everything together thoroughly. Ensure the rice is evenly coated with the sauces and heated throughout, which should take about 2-3 minutes.

Toss in the finely sliced green onions, and season with salt and freshly ground pepper to taste. Mix everything together for an additional minute to allow the flavors to meld.

Remove the skillet from heat and transfer the hot fried rice to serving bowls or plates.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: Serve the chicken fried rice in colorful bowls and garnish with extra slices of green onion or a sprinkle of sesame seeds for added texture and visual appeal. Consider pairing with sliced cucumbers or radishes on the side for freshness.