Description
A quick and flavorful fried rice loaded with tender chicken, colorful vegetables, and fluffy eggs – just like your favorite takeout but healthier and ready in 20 minutes!
Ingredients
Scale
- 3 pieces Boneless, skinless chicken breasts, diced (I love using organic chicken for better flavour)
- 3 cups Uncooked white rice (preferably jasmine for its aroma)
- 1 piece Yellow onion, diced (Vidalia onions add a sweet touch)
- 2 pieces Zucchinis, diced (feel free to substitute with bell peppers or broccoli)
- 1 cup Baby Bella mushrooms, chopped (adding umami flavour)
- 1/2 cup Unsalted butter, divided (room temperature helps in melting)
- 3 large Eggs
- 3 tablespoons Soy sauce (use low-sodium if preferred)
- 1 cup Teriyaki sauce or glaze (homemade if you’re feeling adventurous)
- Black pepper, to taste
- Yum Yum sauce (for drizzling)
- Chopped green onions (for garnish)
Instructions
- Heat 1 tbsp oil in wok or large skillet over high heat. Add chicken and cook 4-5 minutes until done. Remove.
- Add 1 tsp oil to pan. Pour in eggs and scramble until just set. Remove.
- Heat remaining oil. Add carrots, peas, and white parts of green onions. Stir-fry 2 minutes.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Add rice, breaking up clumps. Stir-fry 2 minutes.
- Return chicken and eggs to pan. Add soy sauce, oyster sauce, sesame oil, pepper and sugar. Toss everything together.
- Cook 1-2 more minutes until heated through. Garnish with green onion tops.
Notes
- For best texture, use cold leftover rice
- Substitute shrimp or tofu for chicken
- Add 1/2 tsp chili garlic sauce for heat
- Day-old rice prevents mushiness – fresh rice will stick
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 135mg