One-Pot Chicken Fried Rice
A flavorful and easy one-pan meal featuring tender chicken, mixed vegetables, and seasoned rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice Day-old rice works best; freshly cooked can be cooled.
- 1 lb chicken breast, diced Can substitute chicken thighs for more flavor.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen vegetables can be used.
- 3 tablespoons soy sauce Can substitute with coconut aminos or tamari.
- 2 eggs beaten Can be replaced with flax eggs for vegan option.
- 2 green onions chopped Add fresh for garnish.
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil Use for frying.
- Salt and pepper To taste.
Instructions
Preparation
- Heat vegetable oil in a large skillet over medium heat.
- Add garlic and diced chicken, cooking until the chicken is browned and cooked through.
- Push the chicken to one side of the skillet and add beaten eggs, scrambling them until fully cooked.
- Stir in the cooked rice and mixed vegetables, mixing thoroughly.
- Add soy sauce, salt, and pepper, stirring to combine.
- Cook for an additional 3-5 minutes until heated through.
- Garnish with chopped green onions before serving.
Notes
Use colorful dishes to better the visual appeal. Store leftovers in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat on stovetop with a splash of water.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 2gSugar: 3g
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