Take-Out, Fake-Out: Chicken Fried Rice
Chicken fried rice is so easy to whip up yourself that there is no need to call for take-out!
Servings: 4
Ingredients
- 2 large chicken breasts diced into 2-inch cubes
- 2 teaspoon vegetable oil
- ½ large onion diced
- 3 cloves of garlic minced
- 1 ½ cup (273 g) frozen mixed vegetables thawed
- 3 large eggs
- 3 cups (474 g) cooked white rice preferably a day or two old
- ⅔ cup (158 ml) low-sodium soy sauce OR teriyaki sauce
Instructions
- In a large skillet, brown diced chicken on both sides and until chicken is cooked through. Remove from skillet and set aside.2 large chicken breasts
- In the same skillet, add vegetable oil over medium-high heat. When oil is hot, add onion and garlic. Cook until softened and fragrant, 3-5 minutes.2 teaspoon vegetable oil, 1/2 large onion, 3 cloves of garlic
- Add the frozen mixed vegetables and cook until warmed through then add the eggs, breaking them apart like scrambled eggs in the skillet. Turn down the heat to medium-low and add the cooked chicken.1 1/2 cup frozen mixed vegetables, 3 large eggs
- Finally, add the cooked white rice and break it apart while stirring in the skillet.3 cups cooked white rice
- Drizzle the soy sauce over the rice and continue to toss until all the rice and ingredients have been coated.2/3 cup low-sodium soy sauce OR teriyaki sauce
- Serve and enjoy! Store in an airtight container in the refrigerator for up to 1 week.
Notes
Adjust soy sauce/soy vay to your liking. Add more if you like it more salty, don't add as much if you don't like things salty. Taste test before you pour it all in! Everyone's salt preference is different.
You can make this with whatever meat you like (pork, turkey, beef, etc.) or make it vegetarian with no meat at all.
Nutrition
Serving: 1 Serving | Calories: 249 kcal | Carbohydrates: 24 g | Protein: 16 g | Fat: 9 g | Fiber: 2 g | Sugar: 2 g
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