Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound cooked chicken, diced
- 1 cup frozen peas and carrots
- 3 cups cooked rice, cold
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 2-3 minutes, until lightly browned.
- Step 2: Push the chicken to one side of the skillet. Pour beaten eggs into the empty side and cook, stirring occasionally, until scrambled.
- Step 3: Add frozen peas and carrots to the skillet and cook for 2-3 minutes, until heated through.
- Step 4: Add cold cooked rice to the skillet. Stir well to combine all ingredients.
- Step 5: Pour soy sauce and sesame oil over the rice mixture. Add ground ginger. Stir well until everything is evenly coated and heated through, about 2-3 minutes.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results when reheating, add a splash of water or chicken broth to prevent the rice from drying out.
- Garnish with chopped green onions or a sprinkle of toasted sesame seeds for extra flavor and visual appeal.
- Using day-old, cold rice is key to preventing mushy fried rice, so plan ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American