Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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)

Description

A delicious and easy chicken fried rice dish packed with flavor and nutrition.

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)

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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 flavor, use day-old rice as it holds up better during cooking.
Adjust sriracha to your preferred spice level.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-fried
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg