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Grilled Chicken Fried Rice

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A savory, smoky side dish featuring stir-fried rice with tender grilled chicken, colorful vegetables, and bold soy-garlic flavors—perfect alongside Memorial Day barbecue favorites.

Ingredients

Units Scale
  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 cup grilled chicken breast, diced
  • 2 tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 1/4 cup chopped green onions
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tsp garlic, minced
  • Salt and pepper to taste

Instructions

  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and carrots; stir-fry for 2–3 minutes until softened.
  3. Push veggies to the side, add eggs, and scramble until cooked.
  4. Add rice and grilled chicken; toss everything together.
  5. Stir in soy sauce, oyster sauce, peas, and green onions. Cook for 3–4 minutes, letting the rice slightly crisp.
  6. Adjust seasoning with salt and pepper. Serve hot as a side for grilled meats.

Notes

  • Use day-old rice for better texture and less stickiness.
  • Feel free to swap or add other vegetables like bell peppers or corn.
  • Grill extra chicken in advance for quick meal prep.

Nutrition

Find it online: https://yumfoodusa.com/grilled-chicken-fried-rice/