Description
Experience the joy of homemade chicken fried rice, bursting with flavors and quick to prepare, reminiscent of your favorite restaurant.
Ingredients
Scale
- ¾ lb chicken breasts (diced)
- 1 ½ tsp sesame oil
- 3 tbsp low-sodium soy sauce
- 4 cups cooled cooked rice
- ½ cup diced white onion
- 1 cup frozen mixed vegetables
- 2 large eggs
- 3 tbsp butter
- Fresh lemon juice (to taste)
Instructions
- Heat the skillet: Drizzle sesame oil into a large skillet over medium-high heat. Allow it to shimmer and release its nutty aroma—about a minute.
- Cook the chicken: Add the diced chicken breast. Sauté for about 1-3 minutes until golden brown and cooked through.
- Flavor bomb: Stir in low-sodium soy sauce, butter, and a splash of lemon juice.
- Set aside: Transfer the chicken mixture to a bowl and wipe the skillet clean.
- Vegetable delight: Pour diced onion and frozen mixed vegetables into the skillet. Cook for about 3 minutes.
- Egg scramble time: Move veggies to one side, crack in eggs, and scramble until fluffy—about 2 minutes.
- Fluff it up: Add cooled cooked rice and butter, stirring for about 5 minutes.
- Combine: Fold chicken back into the skillet, mixing thoroughly. Taste and adjust seasoning.
Notes
Use chilled, leftover rice for the best texture. Feel free to customize with your choice of proteins and vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg