Sunni
VibesThis is my go‑to quick and easy chicken fried rice. It uses simple ingredients, comes together fast, and tastes just as good as takeout. You can use freshly cooked chicken breast or make it even easier with rotisserie chicken. I love topping it with green onions and a drizzle of Yum Yum sauce for extra flavor.
Ingredients
2 cups cooked chicken, shredded
(seasoned chicken breast or rotisserie)
1 pouch basmati 90‑second rice
½ red bell pepper, chopped
½ bag frozen peas & carrots
1–1.5 tbsp minced garlic
1–1.5 tbsp ginger paste
2.5 tbsp soy sauce (or to taste)
Salt & pepper, to season chicken
Optional: green onions (chives), Yum Yum sauce
(seasoned chicken breast or rotisserie)
1 pouch basmati 90‑second rice
½ red bell pepper, chopped
½ bag frozen peas & carrots
1–1.5 tbsp minced garlic
1–1.5 tbsp ginger paste
2.5 tbsp soy sauce (or to taste)
Salt & pepper, to season chicken
Optional: green onions (chives), Yum Yum sauce
Instructions
1. Cook the chicken: season, cook, and shred, or use rotisserie.
2. Prep the rice: heat the 90‑second basmati rice and fluff.
3. Sauté aromatics and veggies: cook garlic and ginger 30 seconds, then add bell pepper and peas & carrots.
4. Add the chicken: stir in shredded chicken.
5. Add the rice: mix in rice and break up clumps.
6. Season: add soy sauce and adjust to taste.
7. Finish: top with green onions and Yum Yum sauce.
2. Prep the rice: heat the 90‑second basmati rice and fluff.
3. Sauté aromatics and veggies: cook garlic and ginger 30 seconds, then add bell pepper and peas & carrots.
4. Add the chicken: stir in shredded chicken.
5. Add the rice: mix in rice and break up clumps.
6. Season: add soy sauce and adjust to taste.
7. Finish: top with green onions and Yum Yum sauce.
Notes
Add scrambled eggs for a classic fried‑rice feel.Swap veggies or adjust soy sauce to taste.
Reheats beautifully the next day.