Description
This classic Chicken Fried Rice recipe is a quick and flavorful stir-fry dish made with tender chicken, scrambled eggs, vibrant vegetables, and fragrant jasmine rice. Perfectly seasoned with soy sauce, oyster sauce, and a hint of sesame oil, this easy-to-make meal is great for using up leftover rice and makes a satisfying lunch or dinner in under 30 minutes.
Ingredients
Scale
Protein
- 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
Carbohydrates
- 2 cups cooked jasmine rice (preferably day-old)
Oils and 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: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering and hot.
- Cook the chicken: Add the diced chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside to rest.
- Scramble the eggs: In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the beaten eggs and scramble them until fully cooked but still moist. Remove the eggs and set aside with the chicken.
- Sauté garlic: Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly, until fragrant but not browned.
- Cook vegetables: Add the frozen peas and carrots to the skillet and stir-fry for about 2 minutes until they are heated through and tender-crisp.
- Add rice: Add the day-old cooked jasmine rice to the skillet. Break up any clumps with a spatula or wooden spoon and stir-fry the rice with the vegetables for an additional 2 minutes to heat through evenly.
- Combine chicken and eggs: Return the cooked chicken and scrambled eggs to the skillet. Mix everything thoroughly to combine all ingredients uniformly.
- Season the dish: Stir in the soy sauce, oyster sauce, and sesame oil. Continue stir-frying for another 2-3 minutes to let the flavors meld and ensure all ingredients are well coated.
- Add green onions and season: Add the sliced green onions to the skillet and season with salt and pepper to taste. Stir everything together until evenly combined.
- Serve: Remove the skillet from heat and serve the chicken fried rice immediately while hot for best flavor and texture.
Notes
- For best results, use day-old cooked rice as it is drier and prevents the dish from becoming mushy.
- You can substitute chicken breasts with thighs for a juicier texture.
- Feel free to add other vegetables like bell peppers or corn for added color and nutrition.
- Adjust the amount of soy sauce and oyster sauce to taste, especially if you prefer less sodium.
- This dish can be made gluten-free by using gluten-free soy sauce and oyster sauce alternatives.
