Protein-Packed Fried Rice (Printable Version)
An easy one-pan dish bursting with tender chicken, savory rice, eggs, and fresh vegetables - done in under half an hour.
# Ingredients:
→ Proteins
01 -
2 eggs, whisked gently
02 -
2 small chicken breasts, chopped into bite-sized pieces
→ Base & Oils
03 -
2 tablespoons sesame oil, split between steps
04 -
2 cups of cold rice that's been previously cooked (day-old works best)
→ Veggies & Aromatics
05 -
1 cup of frozen vegetable mix (corn, carrots, peas)
06 -
4 garlic cloves, grated or finely chopped
07 -
1 teaspoon grated fresh ginger (optional but adds a lot of flavor)
08 -
2 tablespoons chopped green onions for garnish
09 -
1 small onion, finely chopped
→ Sauces & Seasonings
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon oyster sauce (check for gluten-free to fit your needs)
12 -
2 tablespoons soy sauce or tamari
13 -
Dash of salt & pepper (adjust to your taste)
14 -
1 tablespoon sesame seeds to sprinkle on top
# Steps:
01 -
Season the chicken chunks with a sprinkle of salt and pepper. Heat up a wok or a large frying pan with 1 tablespoon of sesame oil until sizzling. Add the chicken pieces and cook them for around 7-8 minutes. Make sure they turn a lovely, crispy golden brown on the outside. Take them out of the pan and set them aside for later.
02 -
Don't wash the pan—keep all that chicken flavor! Pour in the rest of the sesame oil. Toss in your garlic and onion, letting them sauté for about a minute until the smell is amazing. Add the frozen veggies and let it all cook together for 3-4 minutes, so the veggies get soft but still have a bit of crunch.
03 -
Add your chilled rice to the mix and use a spatula to break up any clumps. Spread it evenly in the pan and let it sit undisturbed for a minute or two so it gets those crispy bits. Stir now and then for a total of 5-7 minutes of cooking.
04 -
Slide the rice and veggies to the side to free up some space in the pan. Pour in your beaten eggs and scramble them for about 2 minutes or until they're set. Mix them into the rest of the rice for evenly distributed little egg pieces.
05 -
Put the cooked chicken back into the pan with the rice and veggies. Add the soy sauce, oyster sauce, rice vinegar, and ginger if using. Stir everything thoroughly so the sauces coat the rice. Cook for a final 1-2 minutes to let all the flavors soak in. Taste and adjust the seasoning if needed.
06 -
Spoon everything into bowls and finish it off with a sprinkle of green onions and sesame seeds. Serve it hot and dig into this flavorful masterpiece!
# Notes:
01 -
Cold, day-old rice works best since freshly cooked rice tends to be sticky and turns soggy. If you're using fresh rice, spread it out on a plate and chill it in the fridge for an hour before cooking.
02 -
Store leftovers in containers, and they'll stay good in the fridge for 3-4 days. Heat it up in the microwave whenever you're ready to eat.
03 -
For some heat, stir in chili flakes or a drizzle of sriracha while you're cooking the garlic and veggies!