Description
High Protein Chicken Fried Rice is a quick one-pan stir fry made with chicken, eggs, vegetables, and day-old rice. It delivers a filling meal packed with protein and savory flavor while coming together in about 20 minutes.
Ingredients
Scale
- 2 cups cooked white rice preferably day-old
- 1½ cups cooked chicken breast diced
- 2 slices bacon chopped
- 2 eggs
- 1 carrot diced
- ½ cup frozen peas
- ½ cup corn kernels
- 2 green onions sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Dice the cooked chicken, chop the bacon, slice the green onions, and separate the chilled rice grains.
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Cook the chopped bacon until slightly crispy then remove and set aside.
- Add the diced chicken to the pan and stir fry until heated and lightly browned.
- Push the chicken to one side of the pan and pour in the beaten eggs then scramble them.
- Add the diced carrot, peas, and corn and stir fry briefly.
- Add the cold rice and spread it across the pan letting it sit about 30 seconds before stirring.
- Drizzle soy sauce, oyster sauce, and Chinese cooking wine around the edge of the pan.
- Stir everything together until the rice is evenly coated and heated.
- Return the bacon to the pan, add green onions and sesame oil, toss well and serve hot.
Notes
- Always use cold day-old rice for the best fried rice texture.
- Keep the pan hot so the rice fries instead of steaming.
- Let the rice sit briefly in the pan to create lightly crispy bits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 155 mg