Description
A delicious and easy chicken fried rice recipe featuring cooked jasmine rice, tender chicken, and vibrant vegetables.
Ingredients
Scale
- 3 cups cooked jasmine rice (cold, preferably day-old)
- 1 lb boneless skinless chicken breast (diced)
- 2 tbsp vegetable oil (for sautéing)
- 2 large eggs (for scrambling)
- 1 cup frozen peas and diced carrots (for added nutrition and crunch)
- 2 green onions (sliced)
- 1/3 cup mayonnaise (for creaminess)
- 1/4 cup Thai sweet chili sauce (for tangy heat)
- 1 tbsp sriracha (more to taste)
- 1 tbsp soy sauce (for savory depth)
Instructions
- Warm 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Add diced chicken and cook until golden brown and cooked through, about 6-7 minutes.
- Crack the eggs into the skillet, stirring gently until just set, about 2-3 minutes. Remove the eggs and add them to the cooked chicken.
- Add another tablespoon of oil and toss in the frozen peas and diced carrots. Sauté until they’re tender and vibrant, around 3-4 minutes.
- Add the cold, day-old jasmine rice to the pan. Break up any clumps with a spatula and let it get slightly crispy, about 3 minutes.
- Return the cooked chicken and scrambled eggs back to the pan with the rice. Mix everything together until evenly distributed.
- In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce until smooth and creamy.
- Pour the sauce over the rice mixture in the skillet, stirring gently until everything is well coated and heated through, about 2-3 minutes.
- Finish with sliced green onions on top for a fresh, zesty touch. Serve hot.
Notes
- For best results, use day-old rice to prevent sogginess.
- Adjust the sriracha to taste for desired heat level.
- This recipe can easily be adapted with other proteins like shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg