Chicken Fried Rice

Cold rice fries instead of steaming, which is why leftovers make the best version.

25 min4 servingsUnder 30 minCheapFamilyOne pot

Ingredients

4 servings
  • 3 cups cooked (day-old is best)Rice
  • 1 lb dicedChicken breast
  • 2Eggs
  • 1 cupFrozen peas
  • 1 dicedCarrots
  • 3 tbspSoy sauce
  • 2 clovesGarlic
  • 3 slicedGreen onions
  • 2 tbspVegetable oil
  • 1 tspSesame oil (optional)

Method

  1. Stir-fry the diced chicken in 1 tbsp oil over high heat until cooked through, about 6 minutes; set aside.

  2. Add the rest of the oil, then carrots, peas and garlic; cook 2 minutes.

  3. Push everything aside, scramble the eggs in the gap, then break them up.

  4. Add the cold rice and press it against the pan so it toasts, 3–4 minutes.

  5. Return the chicken, add soy sauce, toss with green onions and a few drops of sesame oil.

Tap a step number to cross it off. Safe internal temperatures follow USDA FSIS guidance.

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Egg Fried Rice

15 min · serves 2

The fastest dinner in this collection that still feels like a real meal.

Under 30 min · Cheap · Vegetarian · One pot