Chicken and Egg Fried Rice

Name: Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 1 pound chicken breast (cut into 1/2-inch cubes); 1 tablespoon olive oil; 4 eggs (lightly beaten); 1 teaspoon sesame oil; 1 yellow onion (medium, chopped); 2 cup white rice (cooked, day-old and chilled); 2 cup frozen mixed vegetables; 3 tablespoon soy sauce; 0.5 teaspoon black pepper (ground); 2 green onions (sliced)

A flavorful and quick fried rice dish loaded with tender chicken, scrambled eggs, and colorful mixed vegetables, all seasoned with classic Asian sauces.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Chinese
Difficulty: Easy
Cost: $2.36/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Low-Sugar
Halal

Ingredients

1 pound chicken breast (cut into 1/2-inch cubes)
1 tablespoon olive oil
4 eggs (lightly beaten)
1 teaspoon sesame oil
1 yellow onion (medium, chopped)
2 cup white rice (cooked, day-old and chilled)
2 cup frozen mixed vegetables
3 tablespoon soy sauce
0.5 teaspoon black pepper (ground)
2 green onions (sliced)

Instructions

If using uncooked rice, cook 2/3 cup white rice according to package directions, then spread it on a plate to cool and chill for best results.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound cubed chicken breast and cook for 5-7 minutes, until no longer pink. Remove chicken from the skillet and set aside.
Pour the 4 lightly beaten eggs into the hot skillet. Scramble the eggs until just set, then remove from the skillet and roughly chop. Set aside with the chicken.
Add 1 teaspoon sesame oil and 1 medium chopped yellow onion to the skillet, sautéing for 2-3 minutes until softened.
Stir in 2 cups frozen mixed vegetables and cook for 3-4 minutes until heated through.
Add the 2 cups cooked white rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes.
Return the cooked chicken and chopped eggs to the skillet. Pour in 3 tablespoons soy sauce and 1/2 teaspoon black pepper. Toss everything together until well combined and heated through.
Garnish with 2 sliced green onions, if desired, and serve immediately.

Notes

Day-old chilled rice works best for fried rice, preventing it from getting clumpy. You can use any frozen mixed vegetables you have on hand.

Nutrition (per serving)

Calories: 485
Protein: 34 g
Carbohydrates: 48 g
Fat: 19.5 g
Fiber: 4.5 g
Sodium: 550 mg
Saturated Fat: 4.5 g
Sugar: 2.5 g
Cholesterol: 160 mg