Protein-Packed Chicken Fried Rice Recipe
Introduction
This protein-packed chicken fried rice is a quick and flavorful meal perfect for busy weeknights. Combining tender chicken, wholesome brown rice, and vibrant vegetables, it’s a satisfying dish that’s easy to prepare and full of delicious Asian-inspired flavors.
Ingredients
- 2 tablespoons vegetable oil, divided
- 2 boneless, skinless chicken breasts, diced into 1-inch pieces
- Salt and pepper to taste
- 3 cups cooked brown rice (preferably chilled)
- 2 large eggs, beaten
- 1 cup frozen peas and carrots blend
- 2 cloves garlic, minced
- 1 white onion, diced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Optional: sesame seeds for garnish
Instructions
- Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Step 2: Season the diced chicken breasts with salt and pepper. Add them to the skillet and cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
- Step 4: Push the onion and garlic to the side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix in the onion and garlic.
- Step 5: Add the chilled brown rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3 minutes until the rice is heated through.
- Step 6: Mix in the frozen peas and carrots, cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir everything together and continue to cook for another 2-3 minutes.
- Step 7: Remove the skillet from the heat and add the sliced green onions. Stir to combine.
- Step 8: Serve the chicken fried rice warm, garnished with sesame seeds if desired.
Tips & Variations
- Use chilled rice to prevent it from becoming mushy during stir-frying.
- Substitute chicken with shrimp or tofu for a different protein option.
- Add chopped bell peppers or mushrooms for extra vegetables and texture.
- Adjust soy sauce and oyster sauce to taste for preferred saltiness and richness.
Storage
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, stirring occasionally, or microwave until heated through. Avoid freezing as the rice texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of brown rice?
Yes, white rice can be used, but brown rice adds more fiber and a nuttier flavor. Make sure to use cooked and chilled rice for the best texture.
Is it necessary to use oyster sauce?
Oyster sauce adds depth and umami to the dish, but you can omit it or replace it with hoisin sauce or extra soy sauce if preferred.
PrintProtein-Packed Chicken Fried Rice Recipe
This Protein-Packed Chicken Fried Rice is a quick and nutritious meal combining tender chicken breast, wholesome brown rice, and colorful vegetables. With a perfect balance of savory sauces and a hint of sesame oil, this stir-fried dish offers a satisfying and flavorful way to enjoy a healthy dinner or lunch in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Protein
- 2 boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 large eggs, beaten
Vegetables
- 1 cup frozen peas and carrots blend
- 2 cloves garlic, minced
- 1 white onion, diced
- 2 green onions, sliced
Rice
- 3 cups cooked brown rice (preferably chilled)
Oils & Sauces
- 2 tablespoons vegetable oil, divided
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Seasonings
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Heat oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Season the diced chicken breasts with salt and pepper, then add them to the hot skillet. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced white onion and minced garlic, sautéing them for 2-3 minutes until the onion becomes translucent and fragrant.
- Scramble eggs: Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Then, mix the scrambled eggs with the onion and garlic.
- Add rice: Add the chilled cooked brown rice to the skillet, breaking up any clumps with a spatula. Stir-fry the mixture for about 3 minutes so the rice gets heated through evenly.
- Combine ingredients: Stir in the frozen peas and carrots, cooked chicken pieces, low-sodium soy sauce, oyster sauce, and sesame oil. Cook everything together for another 2-3 minutes to blend the flavors well.
- Add green onions: Remove the skillet from heat. Add the sliced green onions and stir to combine evenly throughout the fried rice.
- Serve: Serve the chicken fried rice warm, optionally garnished with sesame seeds for extra texture and flavor.
Notes
- Using chilled cooked rice helps prevent the rice from becoming mushy during frying.
- You can substitute brown rice with white or jasmine rice if preferred but adjust the cooking and cooling times accordingly.
- Adjust soy sauce and oyster sauce quantities to taste depending on salt preference.
- For a spicier version, add a dash of crushed red pepper flakes or sriracha sauce.
- Vegetarian option: replace chicken with firm tofu and omit oyster sauce, using mushroom sauce instead.
Keywords: chicken fried rice, healthy fried rice, brown rice recipe, quick dinner, protein packed meal, Asian chicken rice, easy chicken recipe
