Easy One-Pan Chicken Fried Rice

When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 427 Calories

Ingredients

• ½ teaspoon ground ginger
• 2 tablespoons butter
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• ⅓ cup diced carrots
• 1 teaspoon kosher salt
• ½ cup frozen peas
• 1 tablespoon sliced green onions, or to taste
• 2 teaspoons rice vinegar
• 1 cup shredded cooked chicken
• 3 cups cooked rice, cooled
• ¼ cup sliced green onions, white and lighter green parts
• 2 tablespoons Sriracha mayonnaise, or to taste

Recipe Instructions

Step 1

Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.

Step 2

Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.

Step 3

Serve immediately topped with Sriracha mayo and green onions.