Easy Chicken Fried Rice Recipe
This Chicken Fried Rice is so much better than takeout, and you won't believe how easy and quick it is to make! It's filled with chopped chicken, sweet pineapple, veggies, and fluffy rice.
Servings: 4
Ingredients
- 12 ounces skinless, boneless chicken breasts cubed
- salt and freshly ground black pepper to taste
- 1 teaspoon cornstarch
- 3 tablespoons canola oil
- 1 cup pineapple chunks drained
- 3 to 4 cups cooked and completely cooled long grain white rice preferably few hours old, or up to a day old
- 3 green onions sliced into small rounds, white parts only (reserve the greens for garnish)
- 1 cup frozen peas and carrots thawed
- 3 eggs lightly beaten
- 1 tablespoons soy sauce or to taste
Instructions
- Prep the chicken. Place the cubed chicken in a bowl and season with salt and pepper; toss with cornstarch, then set aside for 10 minutes.
- Brown the chicken. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the chicken to the heated oil and cook for 4 to 5 minutes or until browned and fully cooked. Transfer the cooked chicken to a plate and set aside.
- Brown the pineapple. Return the skillet to the heat and add the pineapple chunks; cook for 2 minutes, or until slightly browned on the sides; remove from the pan and transfer them to the plate with the chicken.
- Cook the eggs. Return the pan to the heat and lower the heat to medium-low. If needed, add 1 more tablespoon of canola oil. Add the beaten eggs to the skillet and stir to scramble them while they cook. When cooked through, remove the eggs from the pan and transfer them to the plate with the chicken.
- Sauté the green onions and cooked rice. Return the pan to the heat and add the green onions; cook for a few seconds or until fragrant. Add the cooked rice to the skillet and mix well; continue cooking for 4 minutes, or until the rice begins to sizzle. Cook for 1-minute longer for a crunchier texture.
- Combine. To the skillet, add the carrots, peas, chicken, pineapples, eggs, and soy sauce; stir to combine. Cook for 3 to 4 minutes or until everything is heated through.
- Serve. Remove the chicken fried rice from the heat, garnish with the remaining sliced green onions, and serve.
Notes
- Get everything prepped before you start cooking, as things move quickly.
- Opt for leftover rice that's fully cooled. Ideally, the rice should be a few hours to a day old.
- Store any cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 349kcal | Carbohydrates: 27g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 203mg | Sodium: 153mg | Potassium: 522mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3685IU | Vitamin C: 18.9mg | Calcium: 65mg | Iron: 2.2mg
