April's Chicken Fried Rice is a classic Asian dish made with chicken, vegetables, and rice. This recipe is quick and easy to make, perfect for a weeknight dinner. The combination of tender chicken, colorful vegetables, and fluffy rice is a crowd-pleaser. With just a few simple ingredients and a hot skillet, you can create a flavorful and satisfying meal in no time.
Ingredients
- 2 cups cooked white rice
- 2 chicken breasts, boneless and skinless
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/2 cup corn kernels
- 3 cloves garlic, minced
- 2 eggs
- Salt and pepper to taste
- Green onions for garnish
Directions
- Cook the white rice according to the package instructions and set aside.
- In a small bowl, marinate the chicken breasts with soy sauce, salt, and pepper. Let it sit for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook until it turns golden brown and is cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining vegetable oil and sauté the carrots, peas, corn, and minced garlic until they are tender, about 5 minutes.
- Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are fully cooked.
- Add the cooked rice to the skillet and stir to combine with the vegetables and scrambled eggs.
- Chop the cooked chicken into bite-sized pieces and add it to the skillet.
- Pour the soy sauce over the rice and mix well until everything is evenly coated.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and serve hot.
