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- 1 lb chicken breast, diced into bite-sized pieces - 2 large eggs, beaten until smooth - 1 cup mixed vegetables (peas, carrots, and corn) Protein is key in this recipe. The diced chicken breast is lean and cooks quickly. It gives your meal a solid base of protein. Eggs add richness and texture. They also help bind the rice together. Mixed vegetables bring color and nutrients. They make your dish tasty and healthy. - 3 tablespoons soy sauce (adjust to taste) - 2 tablespoons sesame oil (for a nutty flavor) - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated Flavor is crucial for great fried rice. Soy sauce gives saltiness and depth. Sesame oil adds a warm, nutty taste that enhances the dish. Garlic and ginger bring freshness and zest. They make your kitchen smell amazing while cooking. - Sesame seeds for garnish - 3 green onions, finely chopped (separate the white and green parts) Garnishes can elevate your meal. Sesame seeds add a nice crunch and visual appeal. Green onions add freshness and a pop of color. You can sprinkle them on top for a beautiful finish. This makes your chicken fried rice look and taste even better. {{ingredient_image_2}} First, I heat olive oil in a large skillet over medium-high heat. The oil should shimmer when it's hot. Next, I add the diced chicken breast to the skillet. I season it with salt and pepper for good flavor. I cook the chicken for about 5 to 7 minutes. I stir it often until it turns golden brown and is fully cooked. Once done, I take the chicken out and set it aside on a plate. Now, I focus on the garlic and ginger. They add a lot of flavor to the dish. I pour sesame oil into the same skillet I just used. I let it heat for a moment. Then, I add minced garlic and freshly grated ginger. I cook them for about 30 seconds. It’s important to watch them closely so they don’t burn. The smell is amazing! Next, it’s time to scramble the eggs. I push the garlic and ginger to one side of the skillet. I pour the beaten eggs into the empty space. I gently scramble them until they are fully cooked. Then, I mix the eggs with the garlic and ginger. After that, I toss in the mixed vegetables. I stir-fry everything for about 2 to 3 minutes. This helps the vegetables heat and soften a bit. Now, I add the cooked jasmine rice and the chicken back into the skillet. I pour soy sauce over the top. Using a spatula, I mix all the ingredients well. I stir-fry for another 3 to 5 minutes. This ensures everything is heated through. Finally, I add chopped green onions to the mix. I save some green tops for garnish later. I taste the dish and adjust the seasoning if needed. Now, it's ready to serve! Using day-old rice makes a big difference. Fresh rice is too sticky for fried rice. Day-old rice dries out a bit, which helps it fry well. This keeps each grain separate. When you cook it, the rice will take on the flavors better. To cook perfect fried rice, use high heat. A large skillet or wok works best. Heat your oil until it shimmers. Then, add your ingredients in stages. Start with protein, then add aromatics, and finally the rice. This method helps each part cook evenly. Balancing the soy sauce flavor is key. Use three tablespoons to start, but taste as you go. If it’s too salty, add a touch of sugar. This helps balance the flavors. You can also add a splash of lime juice for brightness. For spiciness, add red pepper flakes or sriracha. Start with a small amount and increase to your taste. You can also try adding a bit of curry powder or sesame oil for a different twist. For leftovers, store in an airtight container. This keeps the rice fresh and prevents drying out. It’s best eaten within three days. To reheat, use the microwave or a skillet. If using the microwave, add a splash of water. This helps steam the rice so it doesn’t dry out. Stir occasionally to heat evenly. If using a skillet, add a little oil to prevent sticking. This ensures your fried rice stays delicious! Pro Tips Use Day-Old Rice: Using day-old jasmine rice helps achieve the perfect texture, preventing the dish from becoming mushy. High Heat Cooking: Stir-frying on high heat allows the ingredients to cook quickly, preserving their flavors and preventing sogginess. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as bell peppers or broccoli, to suit your taste! Garnish for Flavor: Don't skip the sesame seeds and reserved green onion tops; they add a delightful crunch and fresh flavor to the dish. {{image_4}} You can switch up proteins in your chicken fried rice. Try beef, shrimp, or tofu. Each choice adds its own flavor. - Beef: Use thin slices of flank steak. Cook for about 3-5 minutes until browned. - Shrimp: Use peeled shrimp. Cook until pink, about 2-3 minutes. - Tofu: Use firm or extra-firm tofu. Cube it and pan-fry until golden, about 5-7 minutes. Adjust cooking times based on the protein. Chicken takes longer than shrimp but less than tofu. Seasonal vegetables can add fun to your fried rice. Choose what’s fresh and colorful. - Spring: Add asparagus or snap peas. - Summer: Use zucchini or bell peppers. - Fall: Try pumpkin or butternut squash. - Winter: Consider broccoli or Brussels sprouts. Increase your veggie intake by adding more. Aim for half your plate to be veggies. You can make a vegan version of chicken fried rice. Replace chicken and eggs with plant-based foods. - Chicken: Use chickpeas or lentils for protein. - Eggs: Replace eggs with scrambled tofu. Mix it with turmeric for color. Check the protein content in your vegan meals. Ensure you meet your daily needs with these swaps. To keep your protein chicken fried rice fresh, store leftovers in airtight containers. Divide the rice into smaller portions for easy access. This makes it simple to grab a quick meal. Place the containers in the fridge. They will stay good for up to four days. You can freeze protein chicken fried rice for later. Let it cool completely before placing it in a freezer-safe container. Squeeze out any air to prevent freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it in a skillet over medium heat until hot, stirring often. In the fridge, your chicken fried rice will last about four days. In the freezer, it lasts up to three months. Look for signs of spoilage like an off smell or discoloration. If you see these signs, it’s best to toss the dish. Always trust your senses to keep your meals safe. Yes, you can use other types of rice. Here are some good options for fried rice: - Long-grain rice: It stays fluffy and separate. - Basmati rice: It adds a nice aroma and flavor. - Brown rice: It adds fiber and a nutty taste. - Cauliflower rice: A low-carb choice that’s very popular. Day-old rice is best because it has less moisture. Fresh rice can become mushy. To add heat to your chicken fried rice, try these ideas: - Add chili flakes or powder while cooking. - Mix in sliced fresh chilies for a kick. - Drizzle with sriracha sauce before serving. - Use spicy soy sauce for an extra zing. You can adjust the heat to match your taste. Yes, this recipe is great for meal prep. Here are some benefits: - You can make it in advance and store it. - It reheats well, keeping its flavor and texture. - It saves time for busy weeknights. - You can portion it out for easy lunches. Meal prepping helps you eat healthier and saves money. In this article, we covered key ingredients, step-by-step instructions, and helpful tips for making delicious chicken fried rice. You learned how to choose protein, enhance flavors, and adjust textures. Remember to store leftovers properly and explore variations like tofu or shrimp. With these insights, you can whip up a tasty dish for any occasion. Enjoy experimenting in the kitchen and delighting your taste buds!

Protein-Packed Chicken Fried Rice

A delicious and nutritious fried rice dish packed with protein from chicken and eggs, complemented by colorful mixed vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 lb chicken breast, diced
  • 2 large eggs, beaten
  • 1 cup mixed vegetables
  • 3 pieces green onions, finely chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, freshly grated
  • to taste salt and pepper
  • optional sesame seeds for garnish

Instructions
 

  • In a large skillet or wok, heat the olive oil over medium-high heat. Once hot, add the diced chicken breast. Season with salt and pepper. Cook, stirring frequently, until the chicken is golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add the sesame oil and allow it to heat for a moment. Stir in the minced garlic and grated ginger, cooking for about 30 seconds or until fragrant, being careful not to burn them.
  • Push the garlic and ginger to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs gently until they are fully cooked, then combine them with the garlic-ginger mixture.
  • Toss in the mixed vegetables and continue to stir-fry for another 2-3 minutes, allowing them to heat through and soften slightly.
  • Add the cooked jasmine rice to the skillet along with the cooked chicken. Pour in the soy sauce and use a spatula to mix all ingredients thoroughly. Stir-fry for an additional 3-5 minutes, ensuring the rice is evenly distributed and heated throughout.
  • Stir in the chopped green onions (reserve some green tops for garnish if desired) and adjust the seasoning with additional salt or soy sauce as necessary.
  • Remove the skillet from heat. Spoon the chicken fried rice into serving bowls, garnishing each portion with a sprinkle of sesame seeds and any reserved green onion tops for a pop of color.

Notes

Serve in large, shallow bowls with a wedge of lime for added flavor.
Keyword chicken, easy meal, fried rice, protein