Easy Chicken Fried Rice
Quick and easy chicken fried rice - better than take out!
Servings:4 servings
Ingredients
- 2 boneless skinless chicken breasts, pounded to ½ inch thickness
- salt and pepper, to taste
- 1 cup chicken broth
- 4 cups cooked white rice
- 1 tablespoon sesame oil
- 1 white onion, diced
- 16 ounces frozen peas and carrots
- 2 eggs
- ⅓ cup soy sauce
- ¼ teaspoon ginger
- 3 teaspoons garlic powder
- 1 teaspoon chili powder
Instructions
- Season chicken breasts with salt and pepper to taste. Spray a large wok or pan/skillet with cooking spray and preheat to medium heat. Add chicken and let cook on one side about 2 minutes. Add chicken broth, cover and cook 4-5 minutes, flip the chicken, and cook the second side 4-5 minutes until chicken is cooked through. Drain the pan and transfer the chicken to a bowl. Shred with two forks and set aside.
- Add onions, peas and carrots to the pan along with sesame oil. Saute 2-3 minutes until onions are tender and clear. Push the veggies to the side a bit and add eggs to the empty part of the pan. Cook 2-3 minutes until fried. Stir into the veggies. Add soy sauce, ginger, garlic powder, and chili powder.
- Add cooked rice and chicken and cook another 3-4 minutes, stirring throughout until rice is browned.
Notes
Round this out into a full meal by adding your favorite vegetables! Some of my favorites include broccoli, baby corn, and bell peppers.
Nutrition
Calories: 427 kcal, Carbohydrates: 63 g, Protein: 26 g, Fat: 8 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 118 mg, Sodium: 1494 mg, Potassium: 680 mg, Fiber: 5 g, Sugar: 2 g, Vitamin A: 11055 IU, Vitamin C: 20 mg, Calcium: 79 mg, Iron: 3 mg