Ingredients
Main Ingredients
- 3 cups cooked long-grain brown rice (preferably leftover rice; white rice is fine too)
- 3/4 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
- 1 1/3 cups frozen peas and carrots blend
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and freshly ground black pepper, to taste
- Sriracha, for serving (optional)
Oils
- 1 Tbsp toasted sesame oil, divided
- 1 Tbsp canola oil, divided
Instructions
- Cook the chicken: In a large non-stick wok or skillet, heat 1 1/2 teaspoons of toasted sesame oil and 1 1/2 teaspoons of canola oil over medium-high heat. Once hot, add the diced chicken pieces, season lightly with salt and pepper, and sauté until cooked through, about 5 to 6 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté the vegetables: Return the skillet to medium-high heat and add the remaining 1 1/2 teaspoons of toasted sesame oil and 1 1/2 teaspoons of canola oil. Add the frozen peas and carrots blend along with the chopped green onions. Sauté for 1 minute, then add the minced garlic and sauté for an additional 1 minute, stirring frequently to release the aromas.
- Scramble the eggs: Push the vegetables to the edges of the skillet to create a space in the center. Crack the eggs into the center of the skillet and cook, scrambling until they are just set.
- Combine all ingredients: Return the cooked chicken to the skillet with the vegetables and eggs. Add the cooked brown rice and pour in the soy sauce. Stir everything together thoroughly to combine and ensure even seasoning. Taste and adjust salt and pepper as needed.
- Serve: Serve the chicken fried rice warm. Optionally, add a drizzle of Sriracha sauce for a spicy kick.
Notes
- Using day-old leftover rice helps prevent soggy fried rice by keeping the grains separate.
- You can substitute white rice if brown rice is unavailable.
- Add more vegetables such as bell peppers or corn for additional nutrition and color.
- Adjust soy sauce amount based on your salt preference and dietary needs.
- Sriracha is optional; omit to keep the dish mild.
- Ensure the pan and oils are hot enough before adding ingredients to achieve proper sauté texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
