Description
This Chicken Fried Rice recipe is a quick and flavorful dish perfect for using up leftover rice and turning simple ingredients into a satisfying meal. Tender chicken, scrambled eggs, vegetables, and a savory blend of soy and oyster sauces create a classic Asian-inspired favorite that’s ready in just 25 minutes.
Ingredients
Scale
Protein & Eggs
- 1 lb boneless, skinless chicken breasts, diced
- 2 large eggs, beaten
Vegetables
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
Rice
- 2 cups cooked jasmine rice (preferably day-old)
Oils & Sauces
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Seasoning
- Salt and pepper to taste
Instructions
- Heat the oil: Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Add the diced chicken to the skillet and sauté until golden brown and fully cooked, about 5-7 minutes. Once done, remove the chicken and set aside.
- Scramble the eggs: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble them until fully cooked, then remove and set aside with the chicken.
- Sauté garlic: Add minced garlic to the skillet and cook for about 30 seconds until fragrant to build the base flavor.
- Cook vegetables: Add frozen peas and carrots, and stir-fry for approximately 2 minutes until heated through.
- Add rice: Add the day-old jasmine rice to the skillet, breaking up any clumps with a spatula or wooden spoon, and stir-fry for another 2 minutes to combine flavors and heat the rice evenly.
- Combine chicken and eggs: Return the cooked chicken and scrambled eggs to the skillet, mixing all ingredients thoroughly.
- Season and stir-fry: Stir in soy sauce, oyster sauce, and sesame oil to coat all ingredients evenly. Continue stir-frying for an additional 2-3 minutes to meld the flavors.
- Add green onions and season: Mix in sliced green onions, then season with salt and pepper according to taste. Stir everything together well.
- Serve: Remove skillet from heat and serve the chicken fried rice immediately while hot and fresh.
Notes
- Using day-old rice is preferred because it is drier and prevents the fried rice from becoming mushy.
- Feel free to substitute chicken with shrimp, pork, or tofu for variation.
- Add more vegetables like bell peppers or corn to increase nutritional value and texture.
- Adjust soy and oyster sauce amounts to taste for a saltier or milder flavor.
- Use a wok if available for better heat distribution and stir-frying results.
- For a spicier version, add chopped chili or chili flakes during cooking.
