Description
Chicken Fried Rice is a beloved takeout classic made effortlessly at home with tender diced chicken, fluffy day-old jasmine rice, vibrant mixed vegetables, scrambled eggs, and a savory soy-garlic sauce. This quick one-pan meal combines simple ingredients into a flavorful dish perfect for weeknight dinners or using up leftovers.
Ingredients
Chicken and Rice
- 2 tbsp vegetable oil
- 1½ lbs boneless, skinless chicken breasts, diced
- 4 cups cooked day-old jasmine rice
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Sauce
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp black pepper
Instructions
- Heat oil and cook chicken: Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked through. Remove the chicken from the pan and set aside.
- Scramble the eggs: Add the remaining tablespoon of oil into the same pan. Pour in the lightly beaten eggs and scramble gently until just set but still tender. Remove scrambled eggs and set aside with chicken.
- Sauté vegetables: In the same pan, add the diced onion, minced garlic, frozen peas, and carrots. Cook for 2–3 minutes over medium-high heat until vegetables are tender and fragrant.
- Add rice: Add the day-old jasmine rice to the pan, breaking up any clumps with your spatula. Stir-fry the rice and vegetables together for 3–4 minutes, allowing the rice to warm through and slightly crisp on the edges.
- Combine chicken and eggs: Return the cooked chicken and scrambled eggs back into the pan with the rice mixture. Stir well to combine evenly.
- Add sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and black pepper. Pour the sauce over the rice mixture, tossing thoroughly to coat all ingredients. Cook for another 1–2 minutes until heated through.
- Garnish and serve: Remove from heat and sprinkle sliced green onions over the top. Serve immediately while hot for the best flavor and texture.
Notes
- Using day-old rice is essential to achieve the best fried rice texture, as it prevents the dish from becoming mushy.
- Feel free to add shrimp, diced ham, or other protein options for variety.
- Cooking over high heat allows for a slight crispness and authentic fried rice flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
