Healthy Chinese Chicken Fried Rice
This healthy Chinese chicken fried rice is packed with lean chicken breast, fluffy jasmine rice, eggs, and vegetables for an easy high protein dinner that tastes better than takeout.
Equipment
- Large nonstick skillet or wok
- cutting board
- Knife
- Spatula
- Measuring spoons
- Measuring cups
Ingredients
- 1 pound boneless skinless chicken breast diced
- 4 cups cooked jasmine rice chilled overnight
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 2 tsp olive oil
- 2 large eggs
- 1 cup frozen peas and carrots
- 1 small onion diced
- 3 garlic cloves minced
- 3 green onions sliced
- 1 tsp fresh grated ginger
- 1/2 tsp black pepper
- Optional: red pepper flakes or sriracha for heat
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add diced chicken breast pieces and black pepper. Cook for 5 to 6 minutes until lightly golden and fully cooked. Remove the chicken from the skillet and set aside.
- Crack the eggs into the skillet and gently scramble until soft curds form. Transfer the eggs to a plate and set aside.
- Add diced onion, minced garlic, grated ginger, peas, and carrots to the skillet. Cook for 3 to 4 minutes until the onions soften slightly and the vegetables become tender.
- Add chilled jasmine rice to the skillet. Break apart any clumps and cook for several minutes, stirring occasionally, until the rice develops light golden toasted spots.
- Return the cooked chicken breast pieces and scrambled eggs to the skillet. Add soy sauce, oyster sauce, and sesame oil. Toss everything together until the rice becomes evenly coated and heated through.
- Top the fried rice with sliced green onions. Add red pepper flakes or sriracha if desired, then serve warm.
Notes
- Cold overnight rice works best because it helps the rice fry instead of steam.
- Use a large skillet or wok so the ingredients cook evenly without overcrowding.
- Add extra vegetables or another egg for additional volume and protein.