High Protein Chicken Fried Rice
This classic fried rice is loaded with tender chicken for a satisfying meal. Perfect for using up leftover rice on a busy weeknight.
Equipment
- wok
Ingredients
- 1.5 lb Boneless Skinless Chicken Breast, diced
- 3 cups Cooked Jasmine Rice, day-old and cold
- 3 large Eggs, beaten
- 1 cup Frozen Peas & Carrots
- 3 Green Onions, sliced
- 3 cloves Garlic, minced
- 3 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Vegetable Oil, divided
- 1/2 tsp White Pepper
- 1 tsp Salt
Instructions
- Season the diced chicken breast with salt and white pepper. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 5 to 6 minutes until golden and cooked through. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the wok. Add the frozen peas and carrots and stir-fry for 2 minutes until thawed and heated through. Add the minced garlic and cook for 30 seconds.
- Push the vegetables to the side of the wok. Pour the beaten eggs into the empty side and scramble them, breaking them into small pieces as they cook.
- Add the cold rice to the wok and toss everything together. Stir-fry for 3 to 4 minutes, pressing the rice against the wok to get some crispy bits. The cold rice will separate nicely and get a great texture.
- Return the chicken to the wok. Pour the soy sauce and sesame oil over everything and toss to combine. Stir-fry for another minute.
- Remove from heat and top with sliced green onions. Serve immediately while the rice is hot and slightly crispy.
Nutrition
Serving: 1servingCalories: 466kcalCarbohydrates: 40gProtein: 45gFat: 14g
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