Chicken Fried Rice is perfect for a week night dinner. And if you already have leftover Rice on hand, this dish will be done and on the table in minutes.

Looking for a quick, easy and delicious week night dinner ? Chicken Fried Rice is perfect and if you already have leftover Rice on hand, this dish will be done in minutes.

I absolutely love cooking with Sesame Oil, love the smell, love the taste, love everything about it, except the price of a bottle.

But since all recipes only require a small amount of the Sesame Oil, I suppose it is worth the price in the end.

I use my electric wok for all my stir-fries. However, you can use a very large skillet as well. From start to finish all the ingredients are cooked in the wok.

Therefore this is really a one-pot (or wok in this case!) recipe, which is always welcome, less dishes !

Depending on your preference, you can add more Eggs if you wish. If I only have small Eggs, I would use 3 or even 4, but 2 extra-large Eggs are fine and will not be overbearing in this recipe.

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More Chicken recipes you might like:

• Teriyaki Chicken Stir-Fry
• Drunken Chicken Stir-Fry
• Easy Baked Thai Chicken
• Salad Dressing Sticky Chicken
• Instant Pot Teriyaki Chicken

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Chicken Fried Rice

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Chicken Fried Rice

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Chicken Fried Rice is perfect for a week night dinner and if you already have leftover Rice on hand, this dish will be done and on the table in minutes.

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Ingredients

• 2 TB Sesame Oil, divided
• 2 Extra-Large Eggs, beaten
• 450 g Chicken Fillets, cubed ( 1 pound )
• 2 t Fresh Garlic, crushed
• 1/4 t Salt
• 1/4 t Black Pepper
• 4 cups Cooked Rice, cold (Basmati is nice to use)
• 1 cup Frozen Peas, defrosted
• 1 cup Frozen Carrots, small cubes, defrosted
• 2 TB Spring Onions, chopped
• 3 TB Thick Soy Sauce

Instructions

1. Heat 1 TB Oil in a large wok or skillet – add the Eggs and scramble until fluffy – remove from wok/pan and set aside
2. Add remaining Oil – stir in Chicken, Garlic, Salt and Pepper – cook until Chicken is done (about 5 minutes)
3. Stir in the cooked Rice to the Chicken and stir-fry 2 – 3 minutes
4. Return the cooked Eggs to the wok/pan together with the Peas, Carrots, Spring Onions and Soy Sauce – stir-fry 5 minutes or until heated through

Nutrition Information

Yield 4 Servings
Amount Per Serving Calories 541Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 189mgSodium 975mgCarbohydrates 55gFiber 4gSugar 3gProtein 46g

Nutrition value is not always accurate

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Serve with a salad on the side.