I’m gearing up for the start of my second semester of grad school, and with the pressures of the first draft of my master’s project due in less than a week I’ve resorted to one pot cooking for the night. A simple fried rice dinner is my go-to on days when I’m left feeling drained by school or work. And much like salads, fried rice leaves the door wide open for customization. I’ve used my favorite veggies in this recipe, but other delicious additions could include bell peppers, broccoli or eggplant.
Appetizer
Servings 2 servings
Ingredients
- 1 ½ Tablespoons of sesame seed oil
- 2/3 cup white onion, chopped
- 1 teaspoon garlic, minced
- 2 chicken breasts, cubed
- 1/3 cup carrots, small dice
- 1/3 cup mushrooms, small dice
- 1/3 cup pea pods, julienne
- 1 cup brown rice, cooked
- 1/4 cup low sodium soy sauce
- Pinch of black pepper
Instructions
- Place a large pan (with at least 2" of depth) over medium heat and add 1½ tablespoons of sesame seed oil.
- Add in the chopped onions and sauté until translucent. Then add in the minced garlic.
- Push the onion and garlic mixture to one side of the pan, then add the cubed chicken breasts to the other side and cook until tender.
- Add the diced carrots, mushrooms and julienned pea pods to the pan and mix all ingredients together.
- Push the mixture to one side, then add in the egg and scramble it until cooked.
- Stir in the cooked brown rice, soy sauce, and pinch of pepper. Allow the fried rice to cook for an additional 5 minutes before serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 188kcal, Carbohydrates: 11g, Protein: 27g, Fat: 3g, Cholesterol: 72mg, Sodium: 1212mg, Potassium: 705mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3775IU, Vitamin C: 16.8mg, Calcium: 37mg, Iron: 1.5mg
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So good!
I’m thrilled you enjoyed it, Amanda!
Quick, easy and tasty! Thank you :)
You are so welcome, Patti! Glad you enjoyed the recipe :)
This was delicious! Thanks!
For another nice variation on this, substitute ground pork for the chicken and mix in a healthy dollop of a spicy fruit chutney — cranberry, mango, or something similar. The fruit goes really well with the pork, and it brightens up the dish a bit. I usually brown the pork, then hit it with a mixture of soy, hoisin, minced ginger, and either sriracha and minced garlic or Vietnamese chili-garlic sauce.
I’m going to try your version soon, though. It sounds tasty!
Great twist on this simple favorite!
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Kelly, just a suggestion regarding the fried rice….a chinese chef told me years ago to get that nice brown color you see in chinese resturant fried rice…simply add a little molasses….it gives the rice a nice color and also a little flavor that you can’t quite identify but adds a little something.
This looks perfect for a quick meal – I can’t wait to try it.
Thanks for this recipe Kelly! I’ve been wanting to make fried rice for a while but didn’t really see any recipe I liked before this one. And the amount it makes is perfect (not too much).