Description
A quick and easy chicken fried rice recipe made with diced chicken, vegetables, and a flavorful sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup bell peppers, diced (mixed colors)
- 4 green onions, sliced thinly
- 3 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp Sriracha sauce (adjust for heat preference)
- 2 tbsp sesame oil
- 2 tbsp vegetable oil (for frying)
- 2 eggs, beaten (optional)
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- Juice of 1 lime
Instructions
- Prepare the Chicken: Season diced chicken with salt and pepper.
- Cook the Veggies: In a skillet over medium-high heat, heat vegetable oil. Add bell peppers and garlic; sauté for about 3-5 minutes until tender.
- Add Cooked Rice: Stir in the jasmine rice and cook until heated through and slightly crispy at the bottom.
- Create Your Sauce: Whisk together soy sauce, Sriracha, brown sugar, cornstarch-water mixture, and lime juice.
- Combine Everything: Pour the sauce over the rice mixture along with chicken. Toss until evenly coated.
- Add Eggs (Optional): Push ingredients to one side of the skillet, scramble eggs in the empty space until fully cooked, then mix everything together.
Notes
- Using day-old rice helps achieve better texture.
- Feel free to adjust the level of Sriracha based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg