Fried rice is one of my favorite things to order when we get Chinese takeout. But you don’t have to go out for takeout to have great fried rice. It’s really easy to make yourself at home!
What I love about making my own fried rice is that I can add whatever veggies I like and I can add more of them. That equals a healthier fried rice that you can feel good about eating. I also limit the amount of sodium by using reduced sodium soy sauce.
In the recipe, I list the veggies that I used, but you can use whatever veggies you like. Just use a total of about 2 cups. I added chicken to this because I happened to have leftover rotisserie chicken, but you can add whatever leftover meat you happen to have. You also want to make sure that your rice is cold, otherwise it will end up mushy. I made my rice earlier in the day and put it in the fridge. If you happen to have leftover rice, that would work perfectly.
So as you can see, this is a very flexible recipe and a great way to use up leftovers!
Chicken Fried Rice
- 2 tbsp vegetable oil
- 1/2 cup green onions, sliced
- 1/2 cup red bell pepper, diced small
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup cooked chicken, diced
- 3 cups cold, cooked rice
- 3 to 4 tbsp reduced sodium soy sauce
- 1/2 cup frozen peas, defrosted
Pour oil into a wok or large skillet. Heat over high heat until oil ripples.
Add green onion, stir fry for 1 minute.
Add red pepper, stir fry for 1 minute.
Add carrot, stir fry for 1 minute.
Add garlic and ginger, stir fry for 30 seconds.
Add chicken, stir fry for 2 minutes.
Add rice, stir fry for about 3 minutes, until rice is hot and well coated with oil.
Add soy sauce, 1 tbsp at a time, until rice is as salty as you want.
Add peas, stir fry until warmed through.
Serve with additional soy sauce, if desired.
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