When you need a quick, family-friendly meal, this One-Pan Chicken Fried Rice is the perfect go-to. Made with leftover chicken, rice, and an assortment of vibrant veggies, this dish is both delicious and practical. It’s cooked all in one pan, saving you time and cleanup. The savory combination of soy sauce, garlic, and a touch of sesame oil enhances the flavors, making each bite satisfying. It’s a simple, budget-friendly meal that the whole family will enjoy!
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- ⅓ cup diced carrots
- ¼ cup sliced green onions, white and lighter green parts
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 3 cups cooked rice, cooled
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup shredded cooked chicken
- ½ cup frozen peas
- 2 tablespoons butter
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons Sriracha mayonnaise, or to taste
- 1 tablespoon sliced green onions, or to taste
Instructions
Steps:
- 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.
- 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.
- Serve immediately topped with Sriracha mayo and green onions.
