Chicken Fried Rice

Chicken Fried Rice

Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 384kcal

Ingredients

  • 4 cups cooked rice chilled
  • 1 Tablespoon olive oil
  • 2 pounds boneless skinless chicken breasts cubed
  • Salt and pepper to taste
  • 2 Tablespoons sesame oil
  • 1 white onion diced
  • 1 12 ounce bag frozen peas and carrots
  • 2 teaspoons garlic minced
  • 2 eggs beaten
  • 3 green onions thinly sliced
  • 1/4 cup low-sodium soy sauce

Instructions

  • Cook rice according to package directions. Let cool completely and store in the
  • refrigerator (works best if cold).
  • Heat olive oil in a skillet over medium-high heat. Cut chicken into bite-sized pieces, season with salt and pepper and add to skillet. Cook until chicken is cooked through; remove chicken from the skillet and set aside.
  • In the same skillet, add sesame oil. Sauté onion and frozen vegetables until vegetables are tender, about 5 minutes. Add garlic and cook for an additional minute.
  • Push vegetables off to one side and add beaten eggs to the skillet and cook until set.
  • Add green onions, soy sauce, rice and cooked chicken to the skillet. Cook for a few minutes until heated through and combined.

Notes

MFP: MFF Chicken Fried Rice

Nutrition

Serving: 9.1ounces | Calories: 384kcal | Carbohydrates: 29.1g | Protein: 42.9g | Fat: 10.7g