Chicken Fried Rice
17 mineasy2 servingshigh-proteinunder-20-min
Ingredients
- Chicken breast250 g, diced smallOn hand
- Rice400 g, cooked and chilledOn hand
- Eggs2 large, beatenOn hand
- Peas100 gOn hand
- Soy sauce2 tbspoptional
- Sesame oil1 tspoptional
- Scallions2, slicedoptional
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Steps
- 1
Fry the chicken in vegetable oil over high heat; cook until no longer pink inside, 165°F / 74°C.
6 min
- 2
Scoop the chicken out and pour in the beaten egg.
2 min
- 3
Scramble the egg until just set.
2 min
- 4
Add the chilled rice and break it up in the pan.
3 min
- 5
Stir in the peas, soy sauce and the chicken.
2 min
- 6
Finish with the sesame oil and scallion.
2 min
Cook’s note. High heat and a dry pan keep fried rice chewy, not steamed; work in two batches if needed.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.