Easy Chicken Fried Rice
Making the rice in advance and using a rotisserie chicken makes this Easy Chicken Fried Rice a meal that comes together in just 10 minutes...yup, 10 minutes!
Servings: 6 servings
Calories: 366kcal
Ingredients
- 2 cups uncooked white rice
- 4 cups water
- 3 Tbsp canola oil divided
- 12 oz. 12-oz. package mixed frozen peas and carrots
- ¾ cup white onion finely diced
- 2 large eggs lightly beaten
- 2 tsp minced garlic
- 3 cups rotisserie chicken skin removed, finely chopped
- ¼ cup soy sauce
- 2 tsp sesame oil
- green onions chopped
Instructions
- Using a large saucepan, combine rice and water. Bring to a boil. Reduce heat to low, cover and let simmer for 20 minutes. (Tip: Place the rice in the refrigerator to cool. Cooled rice tends to break apart easier in the pan, which is perfect for fried rice.)
- Using a wok or large sauté pan, add 2 Tbsp of canola oil; place over high heat. Once hot, add onion and cooked vegetables. Sauté, stirring often, for 5-7 minutes. Remove mixture and set aside.
- Add remaining 1 Tbsp of oil into wok or sauté pan. Once hot, crumble cooked rice into pan with fingers; stir until well combined. Push rice to sides of pan to create a well; add eggs into well, stirring constantly to scramble eggs in pan. Once eggs are cooked, add the garlic, cooked vegetables, shredded chicken, soy sauce and sesame oil; stir until well combined. Continue cooking, stirring constantly, for 2 minutes.
- Garnish with green onions before serving.
Nutrition
Calories: 366kcal | Carbohydrates: 58g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 618mg | Potassium: 251mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5464IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg
