Description
This Chicken Fried Rice is a classic Asian-inspired dish that’s quick, flavorful, and perfect for a weeknight dinner. Made with tender chicken breast, chilled white rice, and a medley of vegetables, it’s stir-fried with garlic, onion, and eggs, then seasoned with soy sauce, oyster sauce, and sesame oil for a deliciously savory finish. Garnished with fresh green onions, this easy recipe delivers a satisfying and well-balanced meal in under 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into small cubes
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 green onions, sliced for garnish
Carbohydrates
- 2 cups cooked white rice, chilled
Oils and Sauces
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Other
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Season the cubed chicken with salt and black pepper. Add the chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic and diced onion for 1–2 minutes until fragrant and the onion starts to soften. Then add the frozen peas and carrots, cooking for another 2–3 minutes until they become tender.
- Cook Eggs: Push the vegetables to one side of the skillet to create an empty space. Pour the beaten eggs into this space and scramble them until fully cooked. Once cooked, mix the scrambled eggs with the vegetables evenly.
- Add Rice and Combine: Stir in the chilled cooked rice, breaking up any clumps and mixing it thoroughly with the eggs and vegetables. Return the cooked chicken to the skillet.
- Season and Finish: Drizzle the soy sauce, oyster sauce if using, and sesame oil over the mixture. Toss everything together and continue cooking for 3–4 minutes until heated through and well combined.
- Garnish and Serve: Remove from heat and garnish with sliced green onions before serving hot.
Notes
- For best results, use rice that has been cooked and chilled for at least a few hours or overnight to prevent clumping.
- Adjust the amount of soy sauce to taste depending on your preferred saltiness level.
- You can substitute chicken with tofu or shrimp for variation.
- This recipe reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
