Fried rice is a great side dish and is served with meals with gravy, I love having it with Chicken Manchurian, and sweet and sour dishes. However, this chicken fried rice recipe is a complete meal on its own.
I know that rice is full of carbs and no matter how light I made it it’s still high in carbs. At least now, you know how many calories you are consuming and will have control over your portion.
Making Chicken Fried Rice.
I like eggs in my fried rice, but you can be flexible with this recipe. You can omit the egg, use one chicken thigh instead of two, or turn it into a vegetarian version, it’s up to you, but using this recipe you’re guaranteed to enjoy a tasty chicken fried rice.
Fried rice is best made with a day old rice, but you can imitate that by placing the rice in the freezer a while before making the fried rice.
Remember that protein keeps you full longer than carbs, so if you are having fried rice with protein try making the protein portion bigger than the rice.
Let’s make chicken fried rice.
- 2 precooked skinless chicken thighs 52gm each cut in bite size
- 2 cups cooked white rice
- 1 medium egg
- 3/4 cup mixed vegetables I used frozen
- 1 tablespoon soy sauce
- 2 green onions chopped
- 2 minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
- 1 small green chili chopped optional
- - Add Vegetable oil and sesame oil to a wok or a frying pan. Keep on medium heat.
- - Sauté vegetables, green onions, and garlic for two minutes.
- - Add the chicken and stir for 30 seconds.
- - Push the vegetables, chicken to the sides of the pan, add the egg in the center of the pan.
- - Stir the egg quickly, when cooked mix with rest of ingredients.
- - Add the rice and stir for one minute, then add the soy sauce and stir until combined.
- - Serve hot.
- Note: I didn't add salt in this recipe since the precooked chicken and rice were seasoned. Soy sauce used in this recipe is not low sodium.