Chicken Fried Rice
A quick and easy one-pan meal that combines chicken, vegetables, and rice for a deliciously satisfying dinner option.
Ingredients
Rice and Chicken
- 1 cup uncooked long grain rice
- 2 cups broth or water Chicken broth preferred
- 10 ounces chicken breast, diced into ½ inch pieces About 1 chicken breast
- 2 tablespoons oil for cooking
Vegetables and Seasoning
- 1 cup yellow onion, diced
- 2 teaspoons garlic, minced
- 1.5 cups frozen veggie mix
- 2 large eggs, lightly whisked
- 3 tablespoons coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- 1 tablespoon brown sugar or drizzle of honey or maple syrup
- 1-2 tablespoons sweet and sour sauce or hot sauce
Garnish
- 2 tablespoons green onions, chopped Plus more for garnish
Instructions
Preparation
- Mix together the sauce ingredients and marinate the diced chicken by tossing it with 2 tablespoons of the sauce mixture.
- Pour 2 cups of chicken broth into a saucepan and heat until boiling. Add the rice, cover, reduce heat, and let it steam for 15-20 minutes until fully cooked.
- Spread the cooked rice on a tray and place in the refrigerator to cool completely.
Cooking
- Heat oil in a skillet over medium-high heat. Season and cook the marinated chicken for 3-4 minutes on each side or until fully cooked, then set aside.
- In the same skillet, cook the onions and garlic for 2-3 minutes, then add the frozen veggies and cook for another 3 minutes.
- Push veggies to the side and pour in the whisked eggs. Cook until just set, then mix together.
- Add the chilled rice and remaining sauce. Increase heat and toss for about 3 minutes until rice is browned and sauce is absorbed.
- Return the chicken to the skillet along with 2 tablespoons of green onions, cooking until heated through.
Notes
Leftover rice and day-old rice works best for texture. Store leftovers in an airtight container in the fridge for up to 3 days.