Description
A flavorful, quick fried rice dish featuring tender chicken, scrambled eggs, and a bold sesame kick.
Ingredients
Scale
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 cups cooked rice, preferably day-old
- 1 pound cooked chicken breast, diced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon garlic, minced
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add beaten eggs and kosher salt, scramble until fully cooked, then remove from skillet and set aside.
- Add remaining sesame oil to the skillet. Sauté garlic until fragrant, about 30 seconds.
- Add diced chicken, peas, and carrots. Stir-fry for 2–3 minutes until heated through.
- Stir in cooked rice, breaking up any clumps, and cook for 3–4 minutes until rice is hot.
- Return scrambled eggs to the skillet, add soy sauce and sriracha. Mix well to combine all ingredients evenly.
- Garnish with sliced green onions and serve immediately.
Notes
For best flavor, use day-old rice. Adjust sriracha for desired spice level. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian