Chicken Fried Rice
Savor the flavors of this quick and easy chicken fried rice, a one-pan dish bursting with tender chicken, vibrant veggies, and savory soy sauce. Perfect for busy weeknights or using leftovers, it’s better than takeout and ready in just 30 minutes!
Ingredients
- 2 cups cooked rice preferably day-old, jasmine or long-grain white
- 2 chicken breasts about 1 lb, cut into small pieces
- 2 large eggs scrambled
- 1 cup assorted vegetables peas, carrots, corn, fresh or frozen
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional, for extra umami
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 green onions chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced, optional
- Salt to taste
- Black pepper to taste
Instructions
- Prep Ingredients: Dice chicken breasts into bite-sized chunks and season with salt and pepper. Mince garlic and ginger, chop green onions, and measure out vegetables. Scramble eggs in a small bowl.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken pieces and stir-fry for 4–5 minutes until fully cooked. Remove and set aside.
- Scramble Eggs: Add 1 teaspoon vegetable oil to the wok. Pour in scrambled eggs and cook, stirring gently, for 1–2 minutes until just set. Remove and set aside with chicken.
- Stir-Fry Vegetables: Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger (if using), and vegetables. Stir-fry for 2–3 minutes until vegetables are tender yet crisp.
- Add Rice and Seasonings: Add cooked rice, breaking apart clumps with a spatula. Mix in soy sauce, oyster sauce, and sesame oil. Stir-fry for 3–4 minutes until rice is evenly coated.
- Combine and Finish: Return chicken and eggs to the wok. Add green onions and stir-fry for 1–2 minutes to heat through. Taste and adjust with extra soy sauce or salt if needed.
- Serve: Serve hot, garnished with extra green onions if desired.
Notes
- Tips:
- Use day-old rice for best results; it’s drier and prevents mushiness.
- Keep heat high to achieve that authentic wok-fried texture.
- Don’t overcrowd the pan; cook in batches for even browning.
- Add a splash of extra oil if rice sticks to the wok.
- Variations:
- Protein Swaps: Substitute chicken with shrimp, pork, or tofu.
- Vegetarian: Omit chicken and add zucchini or broccoli.
- Spicy: Add chili oil or red pepper flakes for heat.
- Low-Sodium: Use low-sodium soy sauce and reduce salt.
- Gluten-Free: Replace soy sauce with tamari.
- Calories: 350 kcal
- Protein: 25 g
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 30 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Sodium: 800 mg
- Cholesterol: 120 mg