Go Back
Chicken Fried Rice with Scrambled Eggs and Carrots
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 2 cups cooked white rice, preferably day-old
  • 1 pound boneless skinless chicken breast, diced into small pieces
  • 3 large eggs
  • 2 medium carrots, peeled and diced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5 to 6 minutes. Season with salt and pepper while it cooks.
  • Push the chicken to one side of the skillet. Crack the eggs into the empty space and scramble them until just set, about 2 minutes.
  • Add the diced carrots and stir everything together. Cook for 3 minutes until the carrots begin to soften.
  • Stir in the cooked rice and break up any clumps. Pour the soy sauce over the mixture and toss until everything is evenly coated and heated through, about 3 to 4 minutes.

Notes

Use day-old rice so it stays fluffy instead of turning mushy when stirred. If your kids prefer milder flavors, start with just one tablespoon of soy sauce and add more at the table. Leftovers reheat well in a skillet with a splash of water to loosen the rice.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Cutting Board, Knife