Fast, colorful and full of flavor, this chicken fried rice turns simple cooked rice into a satisfying one-pan dinner. Tender chicken, sweet peppers, carrot, onion and corn are tossed with soy sauce and fresh herbs for a dish the whole table will love. If you enjoy Asian-inspired meals, try our Asian-Style Pork and Cucumber Salad and our Juicy Chicken Cutlets with Butter.
Ingredients
- 2 chicken breasts, diced
- 2 cups cooked rice
- 1 red bell pepper, diced
- 1 onion, diced
- 1 carrot, diced
- 1/2 cup corn
- Dried garlic to taste
- Soy sauce to taste
- Fresh herbs, chopped
- Oil for frying
Instructions
- Cook the rice first. In an oiled wok, brown the carrot and onion. Add the diced chicken and dried garlic; cook covered until the chicken is half done.
- Add the red pepper and cook until tender. Stir in the cooked rice, corn, and a splash of soy sauce; fry together a few more minutes. (If using frozen corn, add it with the pepper.)
- Finish with fresh herbs, toss, and take off the heat.
Tips
- Use day-old or well-cooled rice so the grains stay separate and fry up golden instead of clumping.
- Keep the wok hot and stir often so the vegetables stay crisp-tender and the rice picks up color.
- Add soy sauce a little at a time and taste as you go; for more fried rice ideas, see Allrecipes.
Nutrition: per 100 g: 101.7 kcal, protein 6.6 g, fat 3.3 g, carbs 10.9 g.