March 6, 2021 – Revised November 9, 2024
This easy, one-skillet recipe is ready in 25 minutes and was a great option for us during the COVID-19 pandemic when our favorite Chinese restaurant was closed.
Summary
- Prep Time: 10 min
- Cook Time: 15 min
- Other:
- Total Time: 25 min
- Servings:
- Yield: 6 cups
Ingredients
- 2 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 201g (1 1/2 cups) frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
- 3 green onions, trimmed and sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 3 to 4 tbsp low-sodium soy sauce
- salt and pepper, optional and to taste
Directions
- To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
| Step | Time (min) | Total Time |
| Cook Chicken | 5 | 5 |
| Transfer Chicken | 1 | 6 |
| Peas & Carrots | 2 | 8 |
| Garlic | 1 | 9 |
| Eggs | 4 | 13 |
| Chicken & Rice | 2 | 15 |
Adjustments
- I’ve only used white rice but brown might be a substitute some time. I cook it in a rice cooker.
History
- 2021-03-06: Day of The Dude dinner.
- I’ve made this a fair few times since we couldn’t get to our favorite Chinese restaurant (Sesame) during much of the early pandemic. It’s always turned out very well.
References
- Averie Cooks. Easy Better Than Take Out Chicken Fried Rice