Chicken Fried Rice
This is a great way to turn a tiny bit of rice into a great big meal!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 74kcal
- 1 chicken breast
- garlic powder
- salt
- pepper
- sesame oil
- 1 tablespoon minced garlic
- 1 cup frozen peas and carrots
- 1 egg
- 1 ½ to 2 cups leftover white rice or fresh made - both work
- ¼ cup soy sauce
- 1 teaspoon onion powder
Season chicken breast with garlic powder, salt and pepper to taste.
Heat one teaspoon of sesame oil over medium heat. Add chicken and cook until no longer pink. Remove chicken and set aside.
Add 1 tablespoon minced garlic to the pan, if needed add more oil. Cook until fragrant.
Add frozen peas and carrots and cook until tender. Move to the edge of the pan.
In the center of the pan crack 1 egg and quickly scramble. Stir together with the veggies.
Add rice, soy sauce, and onion powder. Feel free to add less or more soy sauce depending on how wet you prefer your rice. Stir and cook for 1 to 2 minutes.
Calories: 74kcal | Carbohydrates: 3g | Protein: 10g | Fat: 1g | Cholesterol: 51mg | Sodium: 613mg | Potassium: 215mg | Vitamin A: 2265IU | Vitamin C: 3.5mg | Calcium: 17mg | Iron: 0.8mg