Description

This Chicken Fried Rice recipe is a quick and flavorful weeknight meal that uses cooked brown rice, tender diced chicken breast, and a colorful blend of peas and carrots. Tossed in a savory low-sodium soy sauce and finished with a touch of sesame oil, this dish offers a delicious balance of textures and flavors with the option to add a spicy kick with Sriracha. Perfect for using leftover rice, it comes together fast and serves as a satisfying, wholesome meal.

Ingredients

Scale

Protein and Rice

3 cups cooked long-grain brown rice (preferably leftover rice; white rice can be used as an alternative)
3/4 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
2 large eggs

Vegetables and Aromatics

1 1/3 cups frozen peas and carrots blend
3 green onions, chopped
2 cloves garlic, minced

Oils and Seasonings

1 tablespoon toasted sesame oil (divided)
1 tablespoon canola oil (divided)
3 tablespoons low-sodium soy sauce
Salt and freshly ground black pepper, to taste
Sriracha, for serving (optional)

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Instructions

Cook the Chicken: In a large non-stick wok or skillet, heat 1 1/2 teaspoons toasted sesame oil and 1 1/2 teaspoons canola oil over medium-high heat until hot. Add the diced chicken pieces, season lightly with salt and pepper, and sauté for about 5 to 6 minutes until cooked through. Remove the chicken from the pan and set aside on a plate.
Sauté Vegetables and Aromatics: Return the skillet to medium-high heat and add the remaining 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil. Add the frozen peas and carrots blend along with chopped green onions and sauté for 1 minute. Add the minced garlic and continue to sauté for another minute, stirring frequently to prevent burning. Push the vegetables to the edges of the pan.
Cook the Eggs: In the center of the skillet, add the eggs and scramble them until fully cooked, mixing occasionally to integrate with the surrounding vegetables.
Combine Rice and Chicken: Return the cooked chicken to the skillet along with the cooked rice. Pour in the low-sodium soy sauce, and season with salt and freshly ground black pepper to taste. Stir everything together thoroughly until evenly combined and heated through.
Serve: Serve the chicken fried rice warm, with Sriracha on the side for those who want an added spicy kick.

Notes

Using leftover rice helps prevent the fried rice from becoming mushy, as freshly cooked rice can be too soft and sticky.
You can substitute white rice if you don’t have brown rice.
For extra flavor, add finely chopped garlic or ginger.
If you prefer, substitute chicken with shrimp, tofu, or other protein options.
Adjust soy sauce quantity according to your sodium preference.