Super Easy Chicken Fried Rice Recipe

Ingredients

• 0.5 tablespoon Chicken Bouillon (low‑sodium powder, used for seasoning chicken and final stir‑in)
• 1 cup Frozen Mixed Vegetables (can be fresh peas, carrots, corn, or any mix you like)
• 3 sprigs Green Onion (chopped; reserve some for garnish)
• 1 teaspoon Garlic (minced; fresh garlic preferred)
• 0.25 teaspoon Ground Black Pepper (freshly ground)
• 3 tablespoons Dark Soy Sauce (low‑sodium; adds color and depth)
• 2 Eggs (large; whites can be removed if desired for fluffier texture)
• 2 cups Jasmine Rice (cooked, chilled, and preferably frozen for 2‑3 hrs before use)
• 2 tablespoons Cooking Oil (olive oil, sesame oil, peanut oil, or any neutral oil)
• 10 ounces Chicken Thighs (bone‑in, skin removed; can substitute boneless thighs or breast)
• 1 teaspoon Sesame Seeds (optional garnish for visual appeal)

Instructions

1. Cut and Season Chicken

   Trim any excess fat, cut the chicken thighs into bite‑size pieces, then toss with ground black pepper and half of the chicken bouillon.

   Time: PT5M

2. Cook Chicken

   Heat 1 tbsp oil in the skillet over medium‑high heat. Add the chicken and stir‑fry until golden brown and cooked through, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑high

3. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you prepare the rest of the ingredients.

   Time: PT1M

4. Prep the Eggs

   Crack the eggs into a bowl, optionally remove the whites, then whisk until fully blended and slightly frothy.

   Time: PT3M

5. Scramble Eggs in Pan

   Add a splash of oil to the same skillet, pour in the whisked eggs and scramble gently until just set—do not overcook.

   Time: PT2M

   Temperature: medium

6. Set Eggs Aside

   Move the scrambled eggs to the plate with the chicken.

   Time: PT1M

7. Sauté Vegetables & Garlic

   Add another ½ tbsp oil, then toss in the frozen vegetables. Stir‑fry for 2‑3 minutes, add minced garlic and cook until fragrant and lightly golden.

   Time: PT4M

   Temperature: medium

8. Add Rice and Fry

   Stir in the chilled jasmine rice, breaking up any clumps. Fry, stirring constantly, for about 5 minutes until the rice is heated through and slightly crispy.

   Time: PT5M

   Temperature: medium‑high

9. Combine All Ingredients & Season

   Return the chicken and eggs to the skillet. Sprinkle the remaining chicken bouillon, add the chopped green onions, and drizzle the dark soy sauce around the pan’s edge. Toss everything together over medium heat until evenly coated.

   Time: PT3M

   Temperature: medium

10. Finish and Serve

    Transfer the fried rice to serving plates, garnish with extra green onion and a sprinkle of sesame seeds. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

750

Protein

25 g

Carbohydrates

80 g

Fat

30 g

Fiber

3 g