Protein-Packed Chicken Fried Rice
A quick and nutritious stir-fry combining tender chicken, brown rice, and vegetables for a satisfying meal.
Ingredients
Vegetable Oil
- 2 tablespoons vegetable oil (divided)
Chicken
- 2 pieces boneless, skinless chicken breasts (diced into 1-inch pieces)
- to taste Salt and pepper
Cooked Rice
- 3 cups cooked brown rice (preferably chilled)
- 2 large eggs (beaten)
Frozen Peas and Carrots
- 1 cup frozen peas and carrots blend
- 2 cloves garlic (minced)
- 1 white onion (diced)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 green onions green onions (sliced)
Sesame Seeds
- Optional sesame seeds (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook until golden and cooked through, then set aside.
- Add remaining oil, sauté onion and garlic until translucent. Push to side, scramble eggs on other side, then combine.
- Add rice, break up clumps, stir-fry until heated through. Mix in peas, carrots, chicken, soy sauce, oyster sauce, and sesame oil. Cook for 2-3 minutes.
- Remove from heat, stir in sliced green onions. Serve warm, garnished with sesame seeds if desired.
Notes
Use chilled rice for best stir-fry results and prevent clumping.