Chicken Fried Rice is a flavorful, one-pan dish loaded with tender chicken, scrambled eggs, crisp vegetables, and aromatic spices. Tossed with soy sauce, sesame oil, and a hint of Chinese five spice, it delivers a perfect balance of savory and umami in every bite. Great for using up leftover rice, this quick and satisfying meal is ideal for busy weeknights or casual dinners.
Ingredients
| 2 | tablespoons vegetable oil, divided |
| 2 | eggs, beaten |
| ½ | cup diced carrots |
| ½ | cup chopped onions |
| ½ | cup sliced fresh mushrooms |
| 2 | cloves garlic, minced |
| ½ | cup chopped green onions |
| 1 | cup frozen peas, thawed |
| 1 | (12-ounce) package HORMEL® SQUARE TABLE® Flame Seared Chicken Thighs, chopped |
| 3 | tablespoons soy sauce |
| 1 | tablespoon sesame oil |
| 1 | teaspoon Chinese five spice powder |
| 4 | cups cooked rice |
Directions
In large skillet, over medium-high heat, heat 1 tablespoon oil. Add eggs. Cook, stirring, until desired doneness. Remove from skillet. Wipe out skillet.
In same skillet, heat remaining 1 tablespoon oil. Add carrots, onions, and mushrooms; cook 4 minutes or until vegetables are tender. Add garlic. Stir-fry 1 minute. Add green onions, peas and chicken. Sprinkle with soy sauce, sesame oil and five spice powder. Stir in rice and egg. Cook until heated thoroughly.