Description
A comforting Southern-inspired fried rice loaded with tender chicken, fluffy rice, colorful vegetables, and melted cheddar cheese for a creamy, savory finish.
Ingredients
Scale
- 4 cups cooked long grain white rice, chilled
- 1 pound boneless skinless chicken thighs, diced
- 1 1/2 cups shredded cheddar cheese
- 2 large eggs, lightly beaten
- 1 cup green peas, thawed
- 1 medium red bell pepper, finely diced
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat for about 2 minutes.
- Lightly beat the eggs in a bowl and set aside. Keep diced vegetables and chicken ready.
- Add olive oil to the skillet. Add diced chicken, season with half the salt and pepper, and cook for 5 to 6 minutes until golden and fully cooked. Remove and set aside.
- In the same skillet, sauté onion, garlic, and bell pepper for about 3 minutes until fragrant. Push vegetables to one side, pour in the beaten eggs, and scramble until just set. Add chilled rice and peas, then return the cooked chicken to the pan.
- Pour soy sauce over the mixture and stir well. Cook for 5 to 7 minutes, stirring occasionally, until the rice is heated through and lightly crisp in spots.
- Reduce heat to low and fold in shredded cheddar cheese. Stir gently until melted and evenly distributed.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- Use day old chilled rice for best texture and to prevent clumping.
- Add cheese at the end to avoid greasy texture.
- Reheat leftovers in a skillet with a splash of water to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 155mg