Chicken Fried Rice Recipe: Savory and Quick
Savory chicken fried rice with tender chicken and vegetables, ideal for quick dinners.
Ingredients
- 2 cups cooked white rice day-old, cold
- 1 lb boneless skinless chicken breast, diced
- 2 tbsp vegetable oil divided
- 2 large eggs beaten
- 1 cup frozen peas and carrots thawed
- ½ cup onion finely diced
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- ¼ tsp black pepper
- Optional: 2 green onions sliced; 1 tbsp sesame seeds
- Suggested Sides: Egg rolls cucumber salad
Instructions
- Heat 1 tbsp oil in a skillet; cook chicken for 4-5 minutes. Remove.
- Add 1/2 tbsp oil; scramble eggs for 1-2 minutes. Remove.
- Add 1/2 tbsp oil; cook onion for 2 minutes, garlic for 30 seconds, peas, and carrots for 2-3 minutes.
- Add rice; stir-fry for 3-4 minutes.
- Return chicken, eggs; add soy sauce, oyster sauce, sesame oil, and pepper. Stir-fry for 2 minutes.
- Garnish with optional green onions, sesame seeds. Serve with egg rolls.
Notes
- Use cold rice to avoid stickiness.
- Cook over high heat for the best texture.
- Store in the fridge for up to 3 days.
- Pair with soup or salad.