High-Protein Chicken Fried Rice
Weeknight chicken fried rice loaded with extra protein—day-old rice, scrambled egg, and lean chicken. American takeout-style at home with safe chicken temps.
🛒Ingredients
- 1 pound boneless skinless chicken breast, diced small
- 3 cups cold cooked rice (day-old preferred)
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 tablespoons oil, divided
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup edamame for more protein
🔧Kitchen Tools Needed
- Large skillet or wok
- Instant-read thermometer
- Spatula
- Mixing bowls
📝Instructions
- 1
Heat 1 tablespoon oil in a large skillet or wok over medium-high. Cook chicken with salt and pepper until 165°F and lightly browned; remove to a plate.
- 2
Scramble eggs in the pan; remove. Add remaining oil, garlic, peas/carrots, and rice. Stir-fry 3–4 minutes breaking clumps.
- 3
Return chicken and eggs. Add soy sauce, sesame oil, green onions, and optional edamame. Toss until hot throughout.
- 4
Taste and adjust seasoning. Serve immediately.
- 5
Food safety: use refrigerated leftover rice within 3–4 days; reheat fried rice until steaming hot.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Why day-old rice?
Drier grains fry better and stay separate.
Fresh rice?
Spread on a sheet pan to cool and dry 20 minutes first.
More protein?
Extra chicken, egg whites, or edamame.
Gluten-free?
Use tamari instead of soy sauce.
Leftovers?
Refrigerate promptly; reheat to steaming (165°F).
