Ecuadorian Chicken Fried Rice

Name: Ecuadorian Chicken Fried Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 pound chicken breast (boneless, skinless, diced into 1/2-inch pieces); 1 tablespoon vegetable oil; 2 eggs (large, lightly beaten); 1 yellow onion (medium, finely diced); 1 red bell pepper (finely diced); 2 clove garlic (minced); 1 teaspoon ground cumin; 3 cup jasmine rice (cold, cooked (preferably day-old)); 0.5 cup frozen peas and carrots blend (thawed); 0.25 cup soy sauce; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon fresh cilantro (chopped); 1 lime (cut into wedges)

A robust and flavorful fried rice, blending savory chicken and eggs with a colorful mix of vegetables and Latin-inspired seasonings, perfect for a quick and hearty weeknight dinner.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $2.89/serving

Dietary

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

Ingredients

1 pound chicken breast (boneless, skinless, diced into 1/2-inch pieces)
1 tablespoon vegetable oil
2 eggs (large, lightly beaten)
1 yellow onion (medium, finely diced)
1 red bell pepper (finely diced)
2 clove garlic (minced)
1 teaspoon ground cumin
3 cup jasmine rice (cold, cooked (preferably day-old))
0.5 cup frozen peas and carrots blend (thawed)
0.25 cup soy sauce
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon fresh cilantro (chopped)
1 lime (cut into wedges)

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until chicken is cooked through and lightly browned, about 4-6 minutes. Remove chicken from the skillet and set aside.
Add a small amount of additional vegetable oil to the skillet if needed. Pour in the lightly beaten eggs. Cook, scrambling gently, until fully set, about 1-2 minutes. Break the eggs into small pieces with your spatula. Remove from skillet and set aside with the chicken.
Add the finely diced yellow onion and red bell pepper to the same skillet, adding a touch more oil if necessary. Sauté for 3-4 minutes until softened. Stir in the minced garlic and ground cumin, and cook for another 30 seconds until fragrant.
Add the cold, cooked jasmine rice, frozen peas and carrots blend, and cooked chicken and scrambled eggs back into the skillet. Pour the soy sauce over the rice mixture. Stir well to combine all ingredients, breaking up any clumps of rice, and cook for 3-5 minutes, allowing the rice to heat through and absorb the flavors.
Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to taste. Garnish with fresh cilantro and serve hot with lime wedges.

Notes

Using day-old or pre-cooked cold rice is essential for the best fried rice texture, preventing it from getting clumpy or mushy. You can prepare the chicken and vegetable chopping ahead of time to make this dish even quicker. Leftovers store well in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 545
Protein: 45.3 g
Carbohydrates: 54.1 g
Fat: 15.8 g
Fiber: 4 g
Sodium: 920 mg
Saturated Fat: 3.7 g
Sugar: 3 g
Cholesterol: 165 mg