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Delicious and effortless chicken fried rice, made in one pan.
This is a quick and easy recipe for chicken fried rice that I make when I have leftover roast chicken and cooked rice. I add some veggies and a few pantry staple spices for a flavorful family dinner that's perfect when you're short on time and groceries!

Ingredients

  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • ⅓ cup diced carrots
  • ¼ cup sliced green onions, white and lighter green parts
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 3 cups cold cooked rice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded cooked chicken
  • ½ cup frozen peas
  • 2 tablespoons butter
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 2 tablespoons Sriracha mayonnaise, or to taste
  • 1 tablespoon sliced green onions, or to taste

Directions

  • Step 1:
    Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 1 minute. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 4 to 5 minutes. Stir in chicken and peas; cook for 2 minutes.
  • Step 2:
    Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
  • Step 3:
    Serve immediately topped with Sriracha mayo and green onions. Ramona Cruz-Peters

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