Description
This Better Than Takeout Chicken Fried Rice is so good that you'll forget it's homemade! It's easy, quick (ready in under 30 minutes) and always so satisfying.
Ingredients
Scale
- 2 tablespoons olive oil, divided (or sesame oil)
- 2 boneless skinless chicken breasts
- 1 ½ cups frozen mixed vegetables
- 1 yellow onion, chopped
- 2 eggs
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 4 cups cooked white rice
- 4 tablespoons soy sauce, or more to taste (or coconut aminos for gluten-free)
- Salt and pepper, to taste
- Green onions, optional for topping
Instructions
- In a large skillet or wok over medium high heat, add 1 tablespoon oil. Cook the chicken for about 5 - 7 minutes, stirring to ensure even cooking. The chicken should be cooked through. Drain any grease, remove the chicken from the pan and set aside.
- Add 1 tablespoon of oil to the pan and cook the onion and frozen vegetables over medium heat for 3 - 4 minutes, until tender.
- In a small bowl, whisk together the eggs, ginger and garlic powder.
- Push the vegetables to one side of the pan. Add a drizzle of oil into the empty space. Pour in the eggs, cooking and scrambling them until cooked through. Stir the eggs into the vegetables.
- Add the chicken, rice, soy sauce, salt and pepper to the pan. Stir to combine. Cook for 2 - 3 minutes, until heated through. Taste and season with additional soy sauce if preferred.
- Serve hot, optionally garnished with chopped green onions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Keywords: buffalo chicken, fried rice, takeout copycat