This chicken fried rice is ridiculously easy to make and tastes just as good reheated for meal prep. It only takes about 30 minutes to make, and can be made with what I call “lazy” ingredients.
Here’s what you’ll need:
- 5 Eggs
- 1 lb chicken breast, cut into bitesized pieces
- Long grain rice (I use 1 family size package of Ben’s Original Jasmine Ready Rice, but to each their own)
- 1/2 cup corn (I used frozen)
- 1/2 cup peas (also, frozen)
- 1/2 cup chopped carrots (again, frozen)
- Sesame oil (1 tbsp ish)
- Soy Sauce (3 tbsp ish)
- Olive oil or Butter (3 tbsp ish)
- Minced Garlic
Step 1:
Prepare your rice and allow it to cool. I put mine in the fridge while I prep everything else.
Step 2:
Heat and grease a large pan or wok over medium heat. Scramble your eggs, seasoning with salt and pepper if desired. Remove eggs from pan.
Step 3:
Re-grease your pan and add diced chicken. Season with salt, pepper, and garlic. Cook over medium-high heat for 8-10 minutes. Removed cooked chicken from pan.
Step 4:
Add corn, carrots, and peas to pan and cook for about 5 minutes. Add rice, soy sauce, and sesame oil (and more garlic if desired) to pan with vegetables. Fry for about 5 minutes.
Step 5:
Add the chicken and scrambled eggs back into the pan. Incorporate and fry all together for about 5 more minutes.
Step 6:
Separate your fried rice into 5 separate containers and store in the fridge for up to 5 days.