Delicious and effortless chicken fried rice, made in one pan.
This is a quick and easy recipe for chicken fried rice that I make when I have leftover roast chicken and cooked rice. I add some veggies and a few pantry staple spices for a flavorful family dinner that's perfect when you're short on time and groceries!
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- ⅓ cup diced carrots
- ¼ cup sliced green onions, white and lighter green parts
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 3 cups cold cooked rice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup shredded cooked chicken
- ½ cup frozen peas
- 2 tablespoons butter
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons Sriracha mayonnaise, or to taste
- 1 tablespoon sliced green onions, or to taste
Directions
- Step 1:Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 1 minute. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 4 to 5 minutes. Stir in chicken and peas; cook for 2 minutes.
- Step 2:Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
- Step 3:Serve immediately topped with Sriracha mayo and green onions. Ramona Cruz-Peters
