Protein-Packed Chicken Fried Rice

Why make this recipe

Protein-Packed Chicken Fried Rice is a healthy and satisfying meal that brings together delicious flavors while being quick and easy to prepare. This recipe is perfect for busy weeknights or meal prepping for the week ahead. Packed with protein from the chicken and filled with vegetables, this dish offers nutrients that keep you energized throughout the day. Plus, it’s a great way to use leftover rice!

How to make Protein-Packed Chicken Fried Rice

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

Directions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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.
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.
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.
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.
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.
7. Remove the skillet from the heat and add the sliced green onions. Stir to combine.
8. Serve the chicken fried rice warm, garnished with sesame seeds if desired.

How to serve Protein-Packed Chicken Fried Rice

Serve your Protein-Packed Chicken Fried Rice hot on a plate or in a bowl. You can enjoy it as a main dish or as a side to your favorite protein. A simple garnish of sliced green onions or sesame seeds adds a nice touch.

How to store Protein-Packed Chicken Fried Rice

To store any leftovers, let the chicken fried rice cool completely. Then, place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months. When you’re ready to eat, just reheat it in a skillet or microwave until hot.

Tips to make Protein-Packed Chicken Fried Rice

• Using chilled brown rice helps prevent the rice from becoming mushy.
• You can add more veggies like bell peppers or corn for extra nutrition.
• If you like more flavor, increase the soy sauce or add some chili flakes for heat.

Variation

You can easily change this recipe by using shrimp instead of chicken or even create a vegetarian version by adding tofu. Feel free to experiment with different vegetables based on what you have at home!

FAQs

1. Can I use white rice instead of brown rice?
Yes, you can use white rice if you prefer, but brown rice is healthier and adds more fiber.

2. Is this recipe gluten-free?
You can make it gluten-free by using tamari or coconut aminos instead of soy sauce.

3. Can I make this recipe in advance?
Absolutely! This dish is great for meal prep. Just store it in the fridge or freezer and reheat as needed.

Protein-Packed Chicken Fried Rice

A healthy and satisfying meal that combines chicken, vegetables, and rice for a quick and delicious dish, perfect for busy weeknights and meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Fried Rice

• 2 tablespoons vegetable oil, divided divided into two portions
• 2 pieces boneless, skinless chicken breasts, diced into 1-inch pieces season with salt and pepper
• Salt and pepper to taste
• 3 cups cooked brown rice (preferably chilled) helps prevent mushiness
• 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

Method

 

Cooking

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Season the diced chicken breasts with salt and pepper, then add them to the skillet and cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
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.
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.
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.
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.
7. Remove the skillet from the heat and add the sliced green onions. Stir to combine.
8. Serve the chicken fried rice warm, garnished with sesame seeds if desired.

Notes

Using chilled brown rice helps prevent the rice from becoming mushy. You can add more veggies like bell peppers or corn for extra nutrition. If you like more flavor, increase the soy sauce or add some chili flakes for heat. Variations include using shrimp instead of chicken or making a vegetarian version with tofu.