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Fried rice is a beloved dish that transcends cultures and cuisines, celebrated for its versatility and ability to transform leftover ingredients into a satisfying meal. Originating from China, this dish has made its way into kitchens around the globe, adapting to local tastes and available ingredients. Among the many variations of fried rice is the Quick Chicken Fried Rice, a simple yet delicious recipe that can be prepared in under 30 minutes. This dish not only satisfies your hunger but also allows you to enjoy a balanced meal packed with protein and vegetables.

Quick Chicken Fried Rice

Looking for a quick and easy meal that’s both delicious and nutritious? Try this Quick Chicken Fried Rice recipe! In under 30 minutes, you can whip up a satisfying dish using day-old rice, cooked chicken, colorful vegetables, and eggs. This meal is not only perfect for busy weeknights but also a fantastic way to use leftovers creatively. With its rich flavors from soy sauce and sesame oil, this fried rice will become a family favorite! Enjoy the meal prep and customize it to your taste!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old for best texture)

1 cup cooked chicken, diced (rotisserie chicken works great)

2 tablespoons vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 cup mixed vegetables (carrots, peas, and corn)

2 large eggs, lightly beaten

3 tablespoons soy sauce (adjust to taste)

1 tablespoon sesame oil

Salt and pepper to taste

2 green onions, chopped (for garnish)

Instructions
 

Prepare the rice: If you don't have day-old rice, cook jasmine rice according to package instructions, spread it out on a baking sheet, and refrigerate for about 30 minutes to cool down and dry out a bit.

    Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

      Cook the aromatics: Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

        Add the chicken and veggies: Stir in the diced chicken and mixed vegetables. Sauté for another 2-3 minutes until the vegetables are heated through.

          Scramble the eggs: Push the chicken and vegetable mixture to one side of the skillet, pour the beaten eggs into the other side, and scramble them until just set, then mix everything together.

            Add the rice: Add the cooked jasmine rice to the skillet, breaking up any clumps. Stir to combine everything evenly.

              Season: Pour in the soy sauce and sesame oil, mixing thoroughly to ensure the rice is evenly coated. Season with salt and pepper to taste.

                Garnish and serve: Remove from heat, sprinkle with chopped green onions, and serve hot.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4