Chicken Fried Rice
This homemade chicken fried rice is hearty, savory, and tastes just like takeout! This classic Asian inspired dinner is great for the whole family. The chicken comes out tender and juicy. This is a great way to add more veggies to your diet. This 30-minute dinner is made in one skillet!
Servings 6 servings
Ingredients
For the Chicken and Marinade
- 2 cups cooked brown rice
- 2 tablespoon olive oil divided
- 2 chicken breasts cubed
- 2 cloves garlic minced
- ½ cup diced carrots
- ½ cup frozen peas
- 2 green onions sliced
- 2 tablespoon coconut aminos
- 2 eggs lightly beaten
- salt to taste
- black pepper to taste
- chopped green onions
Instructions
- First, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken breasts. Cook until no longer pink in the middle. Remove the chicken from the skillet and set it aside.
- In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the diced carrots and frozen peas. Stir-fry the vegetables for about 2 to 3 minutes until they are tender.
- Push the vegetables to one side of the skillet and pour in the beaten eggs. Allow the eggs to cook for a few seconds until they start to set. Next, scramble them with a spatula or spoon. Once the eggs are cooked, combine them with the vegetables.
- Next, add the cooked rice to the skillet. Stir-fry everything together. Break up any clumps of rice and mix well.
- Pour in the coconut aminos (or soy sauce) over the rice. Stir to coat everything evenly. Cook for another 2 to 3 minutes, stirring frequently.
- Return the cooked chicken to the skillet. Toss it with the rice and vegetables. Cook for a few more minutes until the chicken is heated through.
- Season the fried rice with salt and pepper to taste. Stir in the sliced green onions and cook for 1 minute.
- Finally, remove from the heat. Serve the chicken fried rice!
Notes
- This fried rice is great with chilled or day-old brown rice. If you only have freshly cooked, that works too!
- Use boneless, skinless chicken breasts if possible.
- We love coconut aminos because this ingredient is gluten-free. If you are not gluten-free, feel free to use soy sauce.
- Store leftovers in the fridge for up to 4 days.
Nutrition Facts
Chicken Fried Rice
Amount Per Serving
Calories 238
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 103mg34%
Sodium 223mg10%
Potassium 395mg11%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 1g1%
Protein 20g40%
Vitamin A 234IU5%
Vitamin C 7mg8%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.