How to Make Chicken Fried Rice

Cook the Chicken

Dice boneless, skinless chicken breasts into small pieces. Season them with salt and pepper.

Pour 2 to 3 tbsp. (30 to 44ml) of vegetable oil into a large frying pan or wok. Turn the burner on to medium or medium high heat. Swirl the vegetable oil so it covers the bottom of the pan.

Place the chicken in the frying pan. Sauté it until it is cooked all the way through. Remove the chicken with a slotted spoon.

Cover the bowl of chicken so that it will retain its heat.

Cook the Vegetables

Dice 1 small onion and 2 garlic cloves.

Remove a package of frozen peas and carrots from the freezer.

Add 1 more tbsp. (15ml) of vegetable oil, if it no longer coats the pan. You can also use fresh peas and carrots if you prefer. Dice the carrots ahead of time.

Add the onion, frozen peas and frozen carrots to the hot frying pan. Stir them with a wooden spoon for 2 minutes, until soft.

Add the diced garlic during the last minute or 30 seconds.

Add the Eggs

Whisk 3 large eggs in a small bowl.

Make a space in the frying pan to scramble the eggs. Put a few drops of oil on the pan if it looks dry.

Add the eggs. Stir them with the wooden spoon when they start to fry. Distribute them throughout the vegetables when they are almost done.

Stir Fry the Rice

Add extra oil to the pan, if there isn't enough to coat the rice. The amount you add will depend upon how greasy you like your chicken fried rice.

Add the cooled rice to the pan.

Stir in the cooked chicken.

Add 1/4 cup (59ml) of soy sauce to the pan or wok.

Stir well, frying and mixing all the ingredients as you cook.

Stir fry until no liquid remains in your frying pan and the rice is golden brown.

Garnish with sliced green onions. Serve immediately.