Description
Craving takeout but need dinner fast? This 15-minute chicken fried rice hits every note — savory, satisfying, and super easy. Perfect for using up leftovers, this one-pan wonder brings dinner to the table in no time, no stress. Let your skillet do the work!
Ingredients
2 cups cooked rice (preferably cold, day-old)
1–1½ cups cooked chicken, shredded or diced
1 cup mixed frozen or fresh veggies (peas, carrots, corn, etc.)
2 tablespoons soy sauce (more to taste)
1 tablespoon sesame oil
2 cloves garlic, minced
2 eggs, beaten
2 tablespoons cooking oil (vegetable or canola)
Optional: green onions and sesame seeds for garnish
Instructions
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add garlic and cook for 30 seconds until fragrant. Toss in the chicken and veggies, sauté for 2–3 minutes until heated through.
Push everything to one side of the pan. Add the remaining oil, then pour in the beaten eggs. Scramble until just set.
Add rice and drizzle with soy sauce and sesame oil. Stir everything together, breaking up clumps. Cook for another 3–5 minutes, stirring often, until everything is hot and coated in flavor.
Taste and adjust soy sauce as needed. Serve hot, topped with chopped green onions or sesame seeds if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350-400 / Serving
- Fat: 15g / Serving
- Carbohydrates: 30g / Serving
- Protein: 22g / Serving