Description
A delicious and wholesome alternative to restaurant takeout, this chicken fried rice is perfect for busy weeknights. Featuring tender chicken breast, fluffy jasmine rice, crisp vegetables, and a savory soy glaze, this dish is specifically designed to hold up in the refrigerator or freezer. It is a simple, high-protein meal prep staple that ensures a balanced, flavorful dinner is always ready when you are.
Ingredients
1 lb Chicken breast, diced into bite-sized pieces
4 cups Cold, cooked jasmine rice
2 large Eggs, beaten
1 cup Frozen peas and carrots
3 tbsp Low-sodium soy sauce
1 tbsp Toasted sesame oil
2 cloves Garlic, minced
1 tsp Ginger, grated
2 Green onions, sliced
1 tbsp Olive oil
Instructions
Heat olive oil in a large wok or skillet over medium-high heat.
Add the chicken pieces and cook until browned and fully cooked through, then remove from the pan and set aside.
In the same pan, scramble the eggs until just set and move them to the side.
Add the cold rice to the pan, breaking up any clumps with a fork or spatula, and stir-fry for 3-4 minutes.
Add the peas, carrots, garlic, and ginger, cooking until the vegetables are tender-crisp.
Add the cooked chicken and eggs back into the pan.
Drizzle with soy sauce and toasted sesame oil, tossing everything together until evenly coated.
Remove from heat and garnish with sliced green onions before portioning into containers.
Notes
Use chilled day-old rice to ensure the grains remain firm and don’t turn mushy. To reheat, sprinkle with a few drops of water and microwave, or stir-fry briefly in a pan. Can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Prep Time: 15
- Cook Time: 20
- Category: Meal Prep
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg