Chicken fried rice

Asian · Rice · 25 min · Serves 4

Chicken fried rice is the ultimate way to transform leftover rice and whatever's in your fridge into a satisfying meal that comes together in minutes. It's a weeknight hero—quick, flexible, and tasty enough that everyone at the table will ask for seconds.

Ingredients

• 3 cupscooked rice, chilled
• 1 lbchicken breast or thigh
• 2eggs
• 3 tbspsoy sauce
• 1 tbspsesame oil
• 3garlic cloves
• 4green onions
• 1 cupfrozen peas and carrots
• 2 tbspvegetable oil
• 1 tbspfresh ginger
• to tastesalt and pepper

Method

1. 1

   Cut the chicken into small bite-sized pieces and season with a pinch of salt and pepper.

2. 2

   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken until golden and cooked through, breaking it into smaller pieces as it cooks.

   6–8 min

3. 3

   Push the chicken to the side, add the remaining oil, and scramble the eggs until just cooked. Mix everything together and set aside.

   3 min

4. 4

   Add a bit more oil to the pan if needed. Stir-fry the garlic and ginger for about 30 seconds until fragrant.

   30 sec

5. 5

   Add the chilled rice, breaking up any clumps with the back of your spoon. Stir-fry for 2–3 minutes until heated through.

   3 min

6. 6

   Pour in the soy sauce and sesame oil. Add the frozen peas and carrots, and stir everything together.

   2 min

7. 7

   Return the chicken and eggs to the pan and toss until everything is combined and warmed through.

   2 min

8. 8

   Taste and adjust seasoning with salt, pepper, or more soy sauce. Finish with chopped green onions and serve hot.