Chicken Fried Rice (Mild)

Ingredients

• 3 cupscold cooked rice
• 2eggs, scrambled
• 1 cupdiced cooked chicken
• 1 cupfrozen peas and carrots
• 3 tbspsoy sauce (low sodium)
• 1 tbspbutter

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Have everything prepped and within reach before you start the heat — fried rice moves fast once the pan is hot. Break up any clumps in the cold cooked rice with your fingers so it will separate easily in the pan.

2. 2

   Heat a large nonstick skillet or wok over medium-high heat. Pour in the eggs and scramble quickly, breaking them into small curds, about 1 minute. Transfer to a small bowl and set aside.

   ⏱Start 1:00
3. 3

   Add the butter to the same skillet and let it melt and foam. Add the cold rice, spreading it into an even layer, and let it sit undisturbed for about 1 minute so it starts to crisp before stirring.

   ⏱Start 1:00
4. 4

   Add the frozen peas and carrots and the diced chicken to the rice. Stir-fry, tossing frequently, for about 5 minutes, until the vegetables are heated through and the rice is hot and lightly toasted at the edges.

   ⏱Start 5:00
5. 5

   Push the rice to one side, return the scrambled eggs to the pan, and drizzle the soy sauce evenly over everything. Toss well to combine so the soy sauce coats the rice evenly rather than pooling in one spot.

6. 6

   Cook 1 more minute, tossing constantly, until everything is hot and glossy. Taste a bite and add a splash more soy sauce only if needed, then serve immediately while hot.