Chicken Fried Rice

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

1 tablespoon canola oil

2 tablespoons toasted sesame oil 

2 large eggs 

1/4 teaspoon kosher salt

Freshly ground black pepper 

1 tablespoon freshly grated ginger 

2 medium carrots, peeled and diced 

2 cloves garlic, minced 

3 cups cold cooked rice 

1 cup frozen peas, thawed

3 scallions, chopped, dark green parts reserved for sprinkling  

3 tablespoons soy sauce 

1 grilled chicken breast, cut into bite-sized cubes 

Directions

  1. Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.