Description
A delicious and easy chicken fried rice recipe made with mixed vegetables and a hint of sesame flavor.
Ingredients
Scale
- 3 cups prepared long grain rice
- 1 chicken breast (~1/2lb, cut into bite-sized pieces)
- to taste salt and white pepper
- 1 cup frozen mixed vegetables
- 2 cloves garlic (pressed or minced)
- 1 egg
- 3 teaspoons sesame oil or wok oil (divided)
- 1–1/2 Tablespoons butter or vegan butter
- 3 – 4 Tablespoons gluten-free reduced sodium Tamari (or soy sauce if not GF)
Instructions
- Whisk egg with 1 teaspoon oil in a small dish then set aside.
- Heat another teaspoon oil in a large wok or skillet over high heat. Season chicken with white pepper and salt then add to hot wok and stir fry until cooked through. Remove to a plate then set aside.
- Heat remaining teaspoon oil in the wok then add frozen vegetables. Stir fry until tender, 1-2 minutes, then add garlic and stir fry for 30 more seconds being careful not to let it burn.
- Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
- Add butter then, once melted, add cooked chicken and rice and then toss to combine.
- Drizzle in tamari, toss to combine, then serve.
Notes
- Using day-old rice gives the best texture and prevents the rice from getting mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg