Chicken Fried Rice

Print Recipe

5 from 2 votes

Szechuan Chicken Stir Fry

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 352kcal

Author: Kristin Maxwell

Ingredients

Olive oil
3 large eggs, whisked lightly
1 pound boneless, skinless chicken breast cutlets or tenders
1 small onion diced
2 cloves garlic minced
1 ½ cups frozen vegetables carrots, peas, corn, etc.
4 cups cooked and chilled white rice
3 tablespoons soy sauce
Salt and pepper
Sesame seeds for garnish
Sliced green onions for garnish

Instructions

Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
Add 2 tablespoons of olive oil to the skillet. Season chicken with salt and pepper and place chicken side by side in the skillet. Do not crowd (overlap). Cook chicken until no longer pink; 3-4 minutes per side. Transfer to the plate with the egg.
Add onion to the pan and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
Add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
Return the chicken and scrambled egg to the skillet and stir to heat through.
Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
Garnish with sesame seeds and sliced green onions and serve immediately.
Store leftovers in a tightly sealed container for up to 3 days. Microwave to reheat.

Notes

Feel free to use any vegetables you like, frozen or fresh. If using fresh veggies, be sure to steam them first so they are soft. For a little extra flavor, use butter instead of olive oil.

Storage: Store leftover rice in an airtight container in the fridge for 3-4 days.

Freezing: Store in a freezer safe container in the freezer for up to 4 months. Thaw fully before reheating.

Reheating: Place rice in a microwave safe dish and microwave for 60-90 seconds, stirring a couple of time for even heating. Or you can reheat in a pan on the stove top; add a little oil if the rice seems dry.

Nutrition