Description

Chicken Fried Rice is a flavorful, quick, and easy dish perfect for any night of the week. Made with tender chicken, vegetables, scrambled eggs, and seasoned rice, it’s a delicious way to use leftover rice and create a satisfying meal. Whether you prefer it mild or spicy, this dish can be customized to suit your taste. It’s a great meal for busy nights and a fantastic option for meal prep.

Ingredients

2 cups cooked rice (preferably cold)

1 lb boneless, skinless chicken breast, diced

2 tablespoons vegetable oil

1 small onion, diced

1/2 cup peas and carrots (frozen or fresh)

2 cloves garlic, minced

2 eggs, beaten

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil (optional)

Salt and pepper to taste

Green onions for garnish (optional)

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Instructions

Prepare the rice: If using fresh rice, allow it to cool or refrigerate for about 30 minutes to achieve the best texture. Cold, leftover rice works great.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through (about 5-7 minutes). Remove from the skillet and set aside.
Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced onion for 2-3 minutes until soft. Add peas, carrots, and garlic, cooking for another 2 minutes.
Scramble the eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble them until fully cooked (2-3 minutes).
Combine the ingredients: Add the cooked chicken back to the skillet. Add the cold rice and break up any clumps. Stir well to combine everything.
Season the rice: Pour in the soy sauce, oyster sauce (if using), and sesame oil (if using). Stir to coat the rice in the sauce, ensuring everything is heated through.
Garnish and serve: Remove from heat and garnish with chopped green onions if desired. Serve hot.

Notes

Substitutions: For a vegetarian version, omit the chicken and replace it with tofu or extra veggies. For a spicy twist, add chili flakes or sriracha sauce.
Storage: Leftover chicken fried rice can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 1-2 months. Reheat in a skillet with a splash of water or oil for best results.

Prep Time: 5min
Cook Time: 20min
Category: chicken
Method: Stovetop
Cuisine: Asian-Inspired