Protein-Packed Chicken Fried Rice Recipe

Introduction

This protein-packed chicken fried rice is a quick and healthy meal perfect for busy weeknights. Made with tender chicken, brown rice, and colorful veggies, it combines flavor and nutrition in every bite.

Ingredients

• 2 tablespoons vegetable oil, divided
• 2 boneless, skinless chicken breasts, diced into 1-inch pieces
• Salt and pepper to taste
• 3 cups cooked brown rice (preferably chilled)
• 2 large eggs, beaten
• 1 cup frozen peas and carrots blend
• 2 cloves garlic, minced
• 1 white onion, diced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Optional: sesame seeds for garnish

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Step 2: Season the diced chicken breasts with salt and pepper. Add them to the skillet and cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
4. Step 4: Push the onion and garlic to the side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix in the onion and garlic.
5. Step 5: Add the chilled brown rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3 minutes until the rice is heated through.
6. Step 6: Mix in the frozen peas and carrots, cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir everything together and continue to cook for another 2-3 minutes.
7. Step 7: Remove the skillet from the heat and add the sliced green onions. Stir to combine.
8. Step 8: Serve the chicken fried rice warm, garnished with sesame seeds if desired.

Tips & Variations

• Use day-old rice for the best texture, as freshly cooked rice can be too soft and sticky.
• Substitute chicken with shrimp or tofu for a different protein option.
• Add a splash of rice vinegar or a pinch of crushed red pepper flakes for an extra flavor boost.
• For a lower-sodium version, reduce soy sauce and omit oyster sauce, or use alternatives like tamari.

Storage

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works well and will cook faster, but brown rice adds extra fiber and a nuttier flavor.

Is it necessary to chill the rice before cooking?

Chilling the rice helps prevent clumping and gives a better texture when stir-frying, but if you’re short on time, try to fluff the rice well before use.

Protein-Packed Chicken Fried Rice Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

This Protein-Packed Chicken Fried Rice is a quick and flavorful dish perfect for a nutritious weeknight meal. Featuring tender chicken breast, wholesome brown rice, colorful vegetables, and a savory blend of sauces, this recipe delivers a balanced combination of protein, fiber, and satisfying flavors all stir-fried to perfection in just 25 minutes.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Protein & Rice

• 2 boneless, skinless chicken breasts, diced into 1-inch pieces
• 3 cups cooked brown rice (preferably chilled)
• 2 large eggs, beaten

Vegetables

• 1 cup frozen peas and carrots blend
• 2 cloves garlic, minced
• 1 white onion, diced
• 2 green onions, sliced

Oils & Sauces

• 2 tablespoons vegetable oil, divided
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil

Seasoning

• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions

1. Heat Oil and Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the diced chicken breasts with salt and pepper and add them to the skillet. Cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
2. Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent and fragrant.
3. Scramble Eggs: Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Once done, mix the eggs with the onion and garlic.
4. Add Rice and Stir-Fry: Add the chilled brown rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3 minutes, ensuring the rice is heated through and well mixed with the aromatics and eggs.
5. Combine Vegetables, Chicken, and Sauces: Mix in the frozen peas and carrots, cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir everything together and continue cooking for another 2-3 minutes to blend flavors thoroughly and heat the vegetables.
6. Finish with Green Onions: Remove the skillet from heat and stir in the sliced green onions for a fresh, bright flavor.
7. Serve: Serve the chicken fried rice warm, garnished with sesame seeds if desired for an added nutty crunch and visual appeal.

Notes

• Using chilled brown rice helps prevent clumping and achieves a better fried rice texture.
• Feel free to substitute chicken breasts with chicken thighs for juicier meat.
• Vegetable oil can be replaced with avocado or canola oil for a healthier fat option.
• Adjust soy sauce and oyster sauce amounts to taste, especially if you prefer a lower sodium version.
• To make it gluten-free, choose gluten-free soy sauce and oyster sauce alternatives.
• This recipe is great for meal prep and reheats well in a skillet or microwave.

Keywords: chicken fried rice, protein-packed fried rice, healthy fried rice, brown rice chicken recipe, quick chicken dinner, stir-fried rice