This incredible Chicken Fried Rice can be rendered in under 30 minutes!! Tender moist chicken, floppy rice, veggies, eggs, and every morsel of perfect sriracha. You won't want fast food fried rice again once you try it.
Dinner: 30 minute Chicken fried rice

This incredible Chicken Fried Rice can be made in under 30 minutes! Moist and tender chicken, fluffy rice , vegetables and Eggs in every bite. You will not want fast food fried rice once you taste it again.

I was always a fan of Asian cuisine. I just thought that it took some time to make Chicken fried rice, that it was easy to mess with. Fortunately, this can't be far from the facts. It's super easy, really, and the taste is lots of good.

Even in those busy nights you've got a lot of chicken-fried rice to whip up, and it's a snap. You can add it or eat it yourself alongside your favorite Asian cuisine. Clean-up is just a breeze, and all around, you 're going to see it's a win.

Currently, I have all the ingredients around the house for the Chicken fried rice. I try to keep them mobile as this dish in our world has become such a staple. You probably have all you need, too.

WHAT YOU NEED TO MAKE CHICKEN FRIED RICE

  • The Chicken Branches are ideal to give a healthy, moist meal to your Chicken breasts.
  • Oil : Depending on your choice, you can easily use peanut, sesame, vegetable or canola oil.
  • White Onion: It gives you tons of texture and flavor. Green onions can be used if you want.
  • Blend: adding a veggie will give you some extra nutrients and give you the authentic fried rice we love everyone.
  • Kernel: Slim the garlic up well; the dish is too scented and delicious. When you do too, you can always add more. We love a lot of garlic.
  • Broad eggs: beat the Eggs gently and scrap them like the traditional fried rice.
  • Cooked rice: before you start, you'll have to make the rice cooked. The best is white rice with long rows.
  • Sodium Soy Sauce: I love the soda sauce, which gives rice to the tangy flavours! This is so sweet. This is so sweet.
  • Salt and pepper: Brush with it to taste.
  • Siracha: A bit of heat and spice is going to be added to your sriracha. If you like, you can skip it, but it is so good.

HOW TO MAKE CHICKEN FRIED RICE

It's easy, as you will see, to make Chicken fried rice. So you fall in love, I can't wait until you test it at home! As it's getting together so fast, when you're too busy, you can easily do it in the evenings.

Heat the Chicken and oil for 4-5 minutes in a saucepan. Then pull the Chicken and add it to the chicken, carrots, onions and sautee. Add garlic after a few minutes and cook for another minute.

Drag peas and carrots to the side of the saucepan and scrap the eggs. Return to the chicken. Mix the rice and Sauce together and cook 2-3 minutes. If you want to incorporate seasonings and sriracha.

DO I HAVE TO PUT EGGS IN CHICKEN FRIED RICE?

Almost always shave in traditional fried rice recipe eggs. You can, however, leave it away if you're not an Egg fan or have a food allergy. It's up to you entirely.

Chicken Fried Rice {One Pan 30 Minute Recipe!}

This amazing Chicken fried rice can be made in under 30 minutes! Tender moist bird, fluffy rice, veggies and Eggs in every slice, and the perfect sriracha. You won't want quick food rice fried again once you have tasted it.

  • Course: Dinner, Side Dish
  • Cuisine: Chinese
  • Keyword: dinner, easy, rice, side dish
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Servings: 4 servings
  • Calories: 704kcal

Ingredients :

  • 1/2 pound boneless skinless Chicken breasts diced into 1/2 inch pieces
  • 2 tablespoons oil peanut, sesame, vegetable, or canola
  • 1/2 cup white Onion finely chopped
  • 1 cup frozen peas and dice carrots blend
  • 2 cloves garlic finely minced
  • 2 large Eggs lightly beaten
  • 3 cups white long grain rice cooked
  • 3-4 tablespoons low-sodium soy Sauce
  • salt to taste
  • pepper optional, to taste
  • 1-2 tablespoons sriracha optional, to taste

Instructions :

  • Heat up to medium to high heat a large non binding wok or skillet. Add the Chicken and oils cut into pieces; sautee four to five minutes. Remove from the pot Chicken and add to a single bowl carrots, peas and onions. Add the garlic and cook for another minute, sautee for another 2-3 minutes.
  • Push the veggies on one side of the pot and fit the Eggs on the opposite side and chopping.
  • Put the Chicken and the rice and soy Sauce back into the skillet. Add 2-3 minutes to fry.
  • Good seasoning and change if needed. To add a spicy kick, we want to add 1-2 tablespoons sriracha. Serve hot; green Onion garnish on request.
  • To store: for up to 4 days in an airtight container, or for up to 4 months in a freezer.

Notes :

  • To store: for up to 4 days in an airtight container, or for up to 4 months in a freezer.

Nutrition :

Serving: 1serving | Calories: 704kcal | Carbohydrates: 118g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 623mg | Potassium: 523mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3476IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg


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