Description
This Chicken Fried Rice features irresistible flavors and simple prep! It’s a healthy option for a quick dinner and a delightful homemade dish loved by many.
Ingredients
Scale
- 3 tbsps (45 ml) canola oil divided
- 2 large eggs beaten
- ½ cup (75 g) diced yellow onion
- 1 cup (140 g) frozen mixed vegetables
- 2 cups (280 g) diced rotisserie chicken
- 4 tbsps (60 ml) low sodium soy sauce divided
- 4 cups (720 g) cold cooked rice
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) toasted sesame oil
- ½ cup (50 g) sliced green onions
Instructions
- Heat 1 tablespoon of canola oil in a wok over high heat. Add the beaten eggs and cook until mostly set but soft. Transfer eggs to a plate and set aside.
- Add another tablespoon of canola oil to the wok. Add diced onion and frozen mixed vegetables. Stir fry until onion is softened and vegetables are heated through, about 2-3 minutes.
- Add diced rotisserie chicken and cook, stirring constantly, for about 1 minute. Drizzle in 1 tablespoon of soy sauce and toss to coat the chicken.
- Add the remaining tablespoon of canola oil and cold cooked rice. Use a spatula to break up any clumps. Stir fry until the rice is heated through, about 2-3 minutes.
- Return the scrambled eggs to the wok. Add oyster sauce, toasted sesame oil, and remaining soy sauce. Toss until the rice is well coated and combined.
- Add sliced green onions and toss to combine. Adjust seasoning with additional soy sauce if needed. Serve immediately.
Notes
For best results, use cold, day-old rice that is not sticky.
Customize the vegetables according to your preference or seasonal availability.
Feel free to add additional proteins like shrimp or pork for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg