Description
A family-friendly, one-pan chicken fried rice recipe designed for kids to help with prep and cooking. It uses cold rice for better texture and allows for customizable ingredients to suit picky eaters.
Ingredients
Scale
- 2 large chicken breasts or 4 thighs (approx. 600g), cut into 1/2-inch cubes
- 4 cups cold cooked white rice (approx. 600g)
- 3 large eggs
- 2 cups mixed frozen vegetables (peas, carrots, corn)
- 4 stalks green onions, sliced thinly
- 3 tbsp soy sauce (or low-sodium/Tamari for gluten-free)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp neutral oil (vegetable or canola), divided
- Pinch of salt and pepper
- Pinch of sugar (optional, for sauce)
Instructions
- Prep ingredients: Cut chicken into cubes, slice green onions, and mix soy sauce, sesame oil, and sugar in a small bowl.
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
- Add another tablespoon of oil to the pan. Crack eggs into the hot pan and scramble until just set. Remove eggs and add to the plate with the chicken.
- Add a bit more oil if needed. Toss in frozen vegetables and stir-fry for 3 minutes until tender-crisp. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
- Add cold rice to the pan. Break up clumps and stir-fry for 3-4 minutes until rice is heated through and slightly crispy.
- Return chicken and eggs to the pan. Pour sauce mixture over everything and toss to coat. Cook for 2 minutes. Stir in sesame oil at the very end and turn off heat.
- Transfer to serving bowls and garnish with sliced green onions. Serve immediately.
Notes
Use cold, day-old rice for the best texture to avoid mushiness. If using fresh rice, spread it on a baking sheet and freeze for 15-20 minutes. Keep heat at medium-high and stir constantly to prevent burning. For a gluten-free version, use Tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sodium: 600
- Fat: 15
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: chicken fried rice, kids cooking, family dinner, easy recipe, one pan meal, gluten-free option, vegetarian swap