Chicken and Egg Fried Rice

A classic homestyle fried rice dish featuring tender diced chicken, fluffy eggs, and colorful vegetables, all coated in a savory sauce with aromatic ginger and garlic, perfect for a quick and satisfying weeknight meal.

• Prep: 11 min
• Cook: 15 min
• Total: 26 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.22/serving

Dietary

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

Tags

• quick
• stir-fry
• savory
• comfort food
• budget-friendly

Ingredients

• 3 cup cooked jasmine rice (cold)
• 1 pound chicken breast (boneless, skinless, diced into small pieces)
• 2 eggs (large, beaten)
• 1 yellow onion (medium, diced)
• 1 cup carrot (finely diced)
• 0.5 cup frozen peas
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon vegetable oil
• 4 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoon chicken broth
• 0.5 teaspoon black pepper
• 2 tablespoon green onion (sliced, for garnish)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 4-5 minutes, or until fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
2. Add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and scramble for about 1 minute, breaking them into small pieces. Remove the cooked eggs and set aside.
3. To the same skillet, add the diced yellow onion and finely diced carrot. Sauté for 3-4 minutes, until the onion softens slightly and the carrot starts to become tender.
4. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add the cold cooked jasmine rice and frozen peas to the skillet. Break up any clumps of rice and stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
6. Return the cooked chicken and scrambled eggs to the skillet. Pour in the soy sauce, sesame oil, chicken broth, and black pepper. Stir well to combine all ingredients and coat the rice evenly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
7. Taste and adjust seasoning if needed. Garnish with sliced green onions, if desired, before serving hot.

Notes

Using cold, day-old rice is key to achieving the best texture for fried rice. If you don't have day-old rice, cook fresh rice and spread it thinly on a baking sheet to cool completely before using.

Nutrition (per serving)

• Calories: 453
• Protein: 34.1 g
• Carbohydrates: 41.8 g
• Fat: 16.2 g
• Fiber: 2.6 g
• Sodium: 625 mg
• Saturated Fat: 2.3 g
• Sugar: 1.4 g
• Cholesterol: 168 mg