Chicken Fried Rice
Chicken Fried Rice is a quick and satisfying dish featuring tender chicken, fluffy rice, scrambled eggs, and vegetables stir-fried in savory soy sauce. It’s perfect for using up leftovers and comes together in one pan—ideal for weeknight dinners or meal pre
Ingredients
- 2 cups cooked and chilled white rice preferably day-old
- 1 tablespoon sesame oil or vegetable oil
- 1 lb boneless skinless chicken breast or thigh, diced
- 2 eggs lightly beaten
- 1 cup frozen peas and carrots thawed
- ½ cup chopped green onions
- 3 tablespoons low-sodium soy sauce plus more to taste
- 1 tablespoon oyster sauce or hoisin sauce optional
- 1 teaspoon garlic minced
- Salt and black pepper to taste
Instructions
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5–6 minutes. Season with salt and pepper. Remove chicken and set aside.
- Scramble the eggs: In the same pan, push any leftover bits to the side. Add the beaten eggs and scramble until just set. Transfer to the plate with the chicken.
- Cook the vegetables: Add a bit more oil if needed, then sauté garlic, peas, and carrots for 2–3 minutes until softened.
- Add the rice: Stir in the cold rice, breaking up any clumps. Cook for 2–3 minutes, letting it crisp slightly.
- Add back the chicken and eggs: Return cooked chicken and eggs to the pan. Stir everything together.
- Season: Add soy sauce, optional oyster sauce, and green onions. Stir-fry for another 2–3 minutes until hot and well combined.
- Serve: Serve warm, garnished with extra green onions if desired.
Notes
- Cold, day-old rice gives the best texture and prevents sogginess.
- Add extra veggies like bell peppers, corn, or broccoli for more color and nutrition.
- Use rotisserie chicken for a shortcut.
- Great with a splash of sriracha or chili oil for heat.