Chicken Fried Rice

Transform your leftover white rice into a culinary masterpiece with this Chicken Fried Rice recipe. It's not only a delightful way to use yesterday's rice but also a dish that your kids will eagerly devour. Quick, simple, and incredibly tasty, this recipe ensures nothing goes to waste while satisfying your taste buds.

Ingredients

🍚 3 cups of leftover white rice
🍗 1 chicken breast, chopped into small pieces
🥕 1 bag of frozen peas and carrots
🍚 2 tablespoons of sugar
🥢 1/2 cup of soy sauce
🥚 3 eggs, whisked
🥄 5 tablespoons of oil (divided)
🧂 Salt and black pepper to taste

Instructions

1- Cook the Chicken:

In a large pot or wok, heat 2 tablespoons of oil over medium heat.
Add the chopped chicken breast to the pot, season with a pinch of salt and black pepper, and cook for 5-10 minutes until fully cooked.
Add the bag of frozen peas and carrots to the pot and cook together for another minute.
Remove the chicken and vegetables from the pot and set them aside.

2- Brown the Sugar:

In the same pot, add 3 more tablespoons of oil and heat until very hot.
Add 2 tablespoons of sugar to the oil and allow it to brown and start smoking lightly. Be cautious not to burn it.

3- Fry the Rice:

Once the sugar and oil are ready, add the leftover rice to the pot.
Stir continuously to ensure the rice is well-coated in the sugar and oil mixture.

4- Combine Ingredients:

Return the cooked chicken and vegetables to the pot with the rice.
Pour in the 1/2 cup of soy sauce and stir everything together to combine well.

5- Add the Eggs:

Make a well in the center of the rice and pour in the whisked eggs.
Stir the eggs gently in the well until they are cooked through, then mix them into the rice and other ingredients.

6- Final Adjustments:

Taste and adjust seasoning with salt and black pepper if needed.
Serve hot and enjoy your delicious Chicken Fried Rice!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: Approximately 450
Proteins: 20g
Fats: 14g
Carbohydrates: 61g
Equipment: Large pot or wok, spatula, whisk