Mild Chicken Fried Rice with Peas
Mild Chicken Fried Rice with Peas
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 4 cups cooked long-grain white rice, preferably day-old and chilled
- 3 large eggs, lightly beaten
- 1 cup carrots, small diced
- 1 cup frozen peas
- 1/2 cup yellow onion, small diced
- 2 garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 3 tablespoons vegetable oil, divided
- 1/4 cup scallions, thinly sliced, for garnish
Instructions
- 1
In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, granulated sugar, 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 chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add 1 tablespoon of vegetable oil to the same skillet. Pour in the lightly beaten eggs and scramble them, breaking them into small pieces with a spatula, until fully cooked. Remove the scrambled eggs from the skillet and set aside with the chicken.
⏱️ 3 min - 4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced yellow onion and carrots, cooking for 3-4 minutes until slightly softened. Stir in the minced garlic and grated fresh ginger (if using), and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Add the day-old cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min - 6
Return the cooked chicken and scrambled eggs to the skillet. Add the frozen peas. Pour the prepared sauce mixture over the rice and ingredients. Stir everything together thoroughly, ensuring the sauce evenly coats the rice and all components are well combined and heated through, about 2-3 minutes.
⏱️ 3 min - 7
Serve immediately, garnished with thinly sliced scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mild Chicken Fried Rice with Peas
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 4 cups cooked long-grain white rice, preferably day-old and chilled
- 3 large eggs, lightly beaten
- 1 cup carrots, small diced
- 1 cup frozen peas
- 1/2 cup yellow onion, small diced
- 2 garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 3 tablespoons vegetable oil, divided
- 1/4 cup scallions, thinly sliced, for garnish
Instructions
- 1
In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, granulated sugar, 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 chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add 1 tablespoon of vegetable oil to the same skillet. Pour in the lightly beaten eggs and scramble them, breaking them into small pieces with a spatula, until fully cooked. Remove the scrambled eggs from the skillet and set aside with the chicken.
⏱️ 3 min - 4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced yellow onion and carrots, cooking for 3-4 minutes until slightly softened. Stir in the minced garlic and grated fresh ginger (if using), and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Add the day-old cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 3 min - 6
Return the cooked chicken and scrambled eggs to the skillet. Add the frozen peas. Pour the prepared sauce mixture over the rice and ingredients. Stir everything together thoroughly, ensuring the sauce evenly coats the rice and all components are well combined and heated through, about 2-3 minutes.
⏱️ 3 min - 7
Serve immediately, garnished with thinly sliced scallions.
⏱️ 1 min