Chicken Vegetable Fried Rice
Chicken vegetable fried rice is a quick, easy, and satisfying dinner.
Ingredients
- 1½ cups cold cooked rice
- 1 chicken breast chopped into bite-sized pieces
- 1 Tbsp canola oil
- ½ cup onion chopped
- ½ cup ripe bell pepper chopped
- Additional veggies such as broccoli or zucchini
- 1 egg whisked
- ½ cup frozen peas rinsed with water
- 1 clove garlic minced
- 1 tsp ginger minced or grated
- ½ tsp Chinese five-spice powder optional
- 1 Tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Cold cooked rice works best for fried rice. Cook your rice at least 2 hours prior and store in the refrigerator until ready to use.
- Heat a large wok or skillet to medium/high heat and drizzle in canola oil. Chop your chicken and add to the skillet. Allow the chicken to start to brown and add veggies. Stir fry until the chicken is cooked through and the veggies are crisp-tender. I like the vegetables to have a little snap.
- Remove the chicken and vegetables to a bowl and scramble the egg in the now empty skillet. When the egg is just set, add the rice, peas, garlic, and ginger. Stir and break up the pieces of rice. Add the chicken and vegetables back to the skillet. Sprinkle with five-spice powder, soy sauce, and sesame oil.