Chicken Fried Rice Recipe
Whip up this flavorful Chicken Fried Rice recipe in minutes! Perfectly seasoned rice, tender chicken, and crisp veggies come together for an easy and satisfying one-pan meal.
Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Cutting board
- Sharp knife
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 2 cups cooked and cooled white rice preferably day-old
- 1 lb boneless skinless chicken breast or thighs, diced
- 2 tablespoons vegetable oil divided
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup frozen peas and carrots thawed
- 2 large eggs beaten
- 3 tablespoons soy sauce adjust to taste
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- 2 green onions sliced (for garnish)
- Salt and pepper to taste
Instructions
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken, season with salt and pepper, and stir-fry until fully cooked and golden brown. Remove the chicken and set it aside.
- Sauté the Aromatics and Veggies:
- In the same skillet, add the remaining tablespoon of oil.
- Add the diced onion and garlic, and cook until fragrant and translucent.
- Stir in the peas and carrots, cooking for 2–3 minutes until heated through.
- Scramble the Eggs:
- Push the vegetables to one side of the skillet.
- Pour the beaten eggs into the empty side and scramble them until just set. Mix the eggs into the vegetables.
- Add Rice and Chicken:
- Increase the heat to high and add the cooked rice to the skillet. Break up any clumps and stir well to combine with the veggies and eggs.
- Return the cooked chicken to the skillet and stir everything together.
- Season the Fried Rice:
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix thoroughly to coat the rice evenly.
- Taste and adjust the seasoning with more soy sauce or salt if needed.
- Garnish and Serve:
- Sprinkle the sliced green onions over the fried rice for a fresh pop of flavor.
- Serve hot and enjoy!