Description
A comforting, customizable dish that transforms leftovers into a soulful, flavorful weeknight meal. Inspired by Southern roots and stir-fry technique, this chicken fried rice is all about balance, umami, and quick prep.
Ingredients
2 cups cooked, chilled white rice
1 cup diced, cooked chicken
2 eggs, lightly beaten
1 cup frozen peas and carrots
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp sesame oil
2 green onions, sliced
Optional: Brown rice, cauliflower rice, tofu, shrimp, pork belly, edamame, diced bell pepper, shallots, ginger, tamari, coconut aminos, avocado oil, olive oil, chives, red onion slivers
Instructions
1. Heat a large skillet or wok over medium-high heat and add sesame oil.
2. Sauté minced garlic for 30 seconds until fragrant.
3. Add eggs and scramble to soft curds; push to one side.
4. Toss in chopped chicken and cook for 3 minutes.
5. Add frozen veggies; cook until just tender.
6. Add chilled rice and break up any clumps.
7. Drizzle soy sauce and stir everything together.
8. Top with sliced green onions and serve hot.
Notes
Cold, day-old rice is ideal for texture and flavor absorption.
Customize with sriracha, chili crisp, bean sprouts, or melted butter.
Make it gluten-free with tamari or coconut aminos.
Vegetarian? Use tofu or mushrooms instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 125mg
Keywords: chicken fried rice, easy fried rice, leftovers recipe, weeknight meal