Chicken Fried Rice is perfect for a week night dinner. And if you already have leftover Rice on hand, this dish will be done and on the table in minutes.

Looking for a quick, easy and delicious week night dinner ? Chicken Fried Rice is perfect and if you already have leftover Rice on hand, this dish will be done in minutes.

I absolutely love cooking with Sesame Oil, love the smell, love the taste, love everything about it, except the price of a bottle.

But since all recipes only require a small amount of the Sesame Oil, I suppose it is worth the price in the end.

I use my electric wok for all my stir-fries. However, you can use a very large skillet as well. From start to finish all the ingredients are cooked in the wok.

Therefore this is really a one-pot (or wok in this case!) recipe, which is always welcome, less dishes !

Depending on your preference, you can add more Eggs if you wish. If I only have small Eggs, I would use 3 or even 4, but 2 extra-large Eggs are fine and will not be overbearing in this recipe.

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More Chicken recipes you might like:

• Teriyaki Chicken Stir-Fry
• Drunken Chicken Stir-Fry
• Easy Baked Thai Chicken
• Salad Dressing Sticky Chicken
• Instant Pot Teriyaki Chicken

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Chicken Fried Rice

Chicken Fried Rice

Linda Nortje

Chicken Fried Rice is perfect for a week night dinner and if you already have leftover Rice on hand, this dish will be done and on the table in minutes.

5 from 9 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine Asian

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cook ModePrevent your screen from going dark

Servings 4 Servings

Calories 541 kcal

Ingredients

  

1x2x3x

• 2 TB Sesame Oil divided
• 2 Extra-Large Eggs beaten
• 450 g Chicken Fillets cubed ( 1 pound )
• 2 t Fresh Garlic crushed
• ¼ t Salt
• ¼ t Black Pepper
• 4 cups Cooked Rice cold (Basmati is nice to use)
• 1 cup Frozen Peas defrosted
• 1 cup Frozen Carrots small cubes, defrosted
• 2 TB Spring Onions chopped
• 3 TB Thick Soy Sauce

Instructions

 

• Heat 1 TB Oil in a large wok or skillet – add the Eggs and scramble until fluffy – remove from wok/pan and set aside
• Add remaining Oil – stir in Chicken, Garlic, Salt and Pepper – cook until Chicken is done (about 5 minutes)
• Stir in the cooked Rice to the Chicken and stir-fry 2 – 3 minutes
• Return the cooked Eggs to the wok/pan together with the Peas, Carrots, Spring Onions and Soy Sauce – stir-fry 5 minutes or until heated through

Nutrition Facts

Chicken Fried Rice

Amount per Serving

Calories

541

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

10

g

Cholesterol

 

189

mg

63

%

Sodium

 

975

mg

42

%

Carbohydrates

 

55

g

18

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

46

g

92

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve with a salad on the side.