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–+ servings
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5 from 1 vote

Chicken Fried Rice

So easy and much better and healthier than take out!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian
Keyword: carrots, chicken, Chicken Breasts, dairy free, easy, lighter, peas, quick, rice, simple, Vegetables
Servings: 4 people
Calories: 542kcal

Ingredients

  • 4 cups cooked rice preferably cold
  • 2 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 1 lb chicken breast diced
  • 2 eggs
  • 2 cups frozen peas and carrots
  • 4 cloves garlic minced
  • 4 green onions diced
  • 5 tbsp soy sauce low sodium
  • salt and pepper to taste

Instructions

  • Heat a wok or large skillet over medium heat.  Add both of the oils and the diced chicken.  Cook the chicken until it is cooked through and the juices run clear.  Move the chicken to a plate and set aside.
  • Break the eggs in a small bowl, and beat them.  Pour the eggs into the hot skillet and scramble until cooked through.  Remove the eggs from the skillet and put them on the plate with the chicken. 
  • Add the peas and carrots, garlic and green onions to the skillet.  Cook for about 5 minutes, or until the peas and carrots are hot and the garlic is fragrant.  
  • Add the chicken and the scrambled eggs back to the pan.  Add the rice, soy sauce and salt and pepper if desired.  Increase the heat to medium high and stir fry until the rice is hot and everything is well combined.  Enjoy!

Nutrition

Sodium: 889mg | Calcium: 70mg | Vitamin C: 12.4mg | Vitamin A: 6920IU | Sugar: 1g | Fiber: 4g | Potassium: 722mg | Cholesterol: 154mg | Calories: 542kcal | Saturated Fat: 8g | Fat: 20g | Protein: 35g | Carbohydrates: 56g | Iron: 2.5mg