Savory Chicken Fried Rice with Cabbage
Savory Chicken Fried Rice with Cabbage
Ingredients
For the Fried Rice
- 4 cups cooked white rice, day-old, cold
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 2 large eggs, beaten
- 3 cups green cabbage, thinly sliced
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 1/4 cup green onions, sliced, for garnish
- 3 tablespoons vegetable oil, divided
For the Sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, and white pepper. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
⏱️ 3 min
- 3
Add another 1 tablespoon of vegetable oil to the skillet. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside with the eggs.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced onion, minced garlic, and diced carrots. Sauté for 3-4 minutes until the onion is translucent and the carrots begin to soften.
⏱️ 4 min
- 5
Add the sliced cabbage to the skillet and stir-fry for 3-5 minutes, until tender-crisp. Add the frozen peas and cook for 1 minute more.
⏱️ 5 min
- 6
Add the cold cooked rice to the skillet. Break up any clumps with your spatula and stir-fry for 3-4 minutes, allowing the rice to heat through and slightly crisp.
⏱️ 4 min
- 7
Return the cooked chicken and scrambled eggs to the skillet. Pour the prepared sauce mixture over the rice and ingredients. Stir well to combine everything, ensuring the sauce evenly coats the rice and vegetables. Cook for another 1-2 minutes.
⏱️ 2 min
- 8
Remove from heat. Garnish with sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken Fried Rice with Cabbage
Ingredients
For the Fried Rice
- 4 cups cooked white rice, day-old, cold
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 2 large eggs, beaten
- 3 cups green cabbage, thinly sliced
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 1/4 cup green onions, sliced, for garnish
- 3 tablespoons vegetable oil, divided
For the Sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
Instructions
- 1
In a small bowl, whisk together the soy sauce, sesame oil, and white pepper. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
⏱️ 3 min - 3
Add another 1 tablespoon of vegetable oil to the skillet. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside with the eggs.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced onion, minced garlic, and diced carrots. Sauté for 3-4 minutes until the onion is translucent and the carrots begin to soften.
⏱️ 4 min - 5
Add the sliced cabbage to the skillet and stir-fry for 3-5 minutes, until tender-crisp. Add the frozen peas and cook for 1 minute more.
⏱️ 5 min - 6
Add the cold cooked rice to the skillet. Break up any clumps with your spatula and stir-fry for 3-4 minutes, allowing the rice to heat through and slightly crisp.
⏱️ 4 min - 7
Return the cooked chicken and scrambled eggs to the skillet. Pour the prepared sauce mixture over the rice and ingredients. Stir well to combine everything, ensuring the sauce evenly coats the rice and vegetables. Cook for another 1-2 minutes.
⏱️ 2 min - 8
Remove from heat. Garnish with sliced green onions before serving immediately.
⏱️ 1 min