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Chinese Chicken Fried Rice
Chinese Chicken Fried Rice
Chinese Chicken Fried Rice is a popular dish made with cooked rice stir-fried with diced chicken, vegetables (such as peas, carrots, and bell peppers), eggs, and seasonings like soy sauce and sesame oil. It’s a delicious and flavorful one-pan meal that is commonly enjoyed in Chinese cuisine.
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Ingredients
- 3 cups white rice cooked (preferably cold)
- 2 chicken breasts diced
- 2 eggs beaten
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 green onions chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken and cook until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add another tablespoon of oil. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Add the mixed vegetables to the pan and stir-fry for a few minutes until they are tender.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked.
- Add the cooked rice to the pan, breaking up any clumps. Stir well to combine with the vegetables and eggs.
- Add the cooked chicken back to the pan. Pour the soy sauce and oyster sauce over the mixture and stir to combine.
- Add the chopped green onions and season with salt and pepper to taste. Stir-fry for another 2-3 minutes until everything is heated through.
- Serve hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 712kcal (36%)Carbohydrates: 120g (40%)Protein: 40g (80%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 154mg (51%)Sodium: 1069mg (46%)Potassium: 768mg (22%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 2553IU (51%)Vitamin C: 8mg (10%)Calcium: 82mg (8%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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