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Chinese
Chicken Fried Rice Lunch Bowl
30 min total15 prep15 cook4 servings450 cal
ClassicFlexitarianContains soyContains eggContains sesame
Wok-tossed rice with tender chicken, crisp vegetables, and fluffy egg in a savory soy-sesame sauce. A fast, satisfying lunch bowl that turns leftover rice into something craveable.
Ingredients
pantry
- 4 cupcooked cold rice
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 2 tbspvegetable oil
- 0.25 tspwhite pepper
meat
- 300 gchicken breast
dairy
- 2eggs
frozen
- 1 cupfrozen peas and carrots
produce
- 4green onions
- 3 clovegarlic
Steps
- Dice the chicken into small cubes and mince the garlic; slice the green onions, keeping whites and greens separate.
- Beat the eggs lightly with a pinch of salt.
- Heat 1 tbsp vegetable oil in a wok over high heat and stir-fry the chicken until cooked through; remove and set aside.
- Add the remaining oil, then the garlic and green onion whites, and stir-fry until fragrant.
- Add the peas and carrots and stir-fry for 2 minutes.
- Push everything to one side, pour the beaten eggs into the empty space, and scramble until just set.
- Add the cold rice, breaking up any clumps, and toss to combine with everything.
- Return the chicken to the wok and stir-fry to reheat.
- Drizzle the soy sauce around the edge of the wok and toss quickly to coat the rice.
- Add the sesame oil and white pepper and give a final toss.
- Garnish with the green onion tops and serve in bowls.
Tips
- Use day-old cold rice — fresh rice turns mushy and clumps in the wok.
- Cook over the highest heat and keep everything moving for that smoky, restaurant-style flavor.
- Push ingredients to the side and scramble the egg in the empty space for the best texture.
- Add the soy sauce along the hot edge of the wok so it caramelizes instead of steaming.
