Description

This Easy Chicken Fried Rice recipe brings the beloved takeout classic to your home kitchen with simple ingredients and quick preparation. Featuring tender diced chicken, vibrant vegetables, and perfectly scrambled eggs all combined with savory soy and oyster sauces, this dish is a flavorful and satisfying main course. Ideal for weeknight dinners, it uses day-old rice for the perfect texture and allows you to customize with heat if desired.

Ingredients

Scale

Chicken and Rice

2 cups cooked and chilled long grain white rice
1 pound boneless skinless chicken breasts, diced into small pieces

Vegetables and Aromatics

3/4 cup frozen peas and carrots, thawed
3 green onions, sliced
3 cloves garlic, minced

Eggs and Oils

2 large eggs, lightly beaten
2 tablespoons vegetable oil, divided
1 teaspoon sesame oil

Seasonings and Sauces

3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5 to 7 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Scramble the Eggs: In the same pan, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them until just set. Push the eggs to one side of the pan.
Cook Vegetables and Garlic: Add minced garlic, peas, and carrots to the empty side of the pan. Cook for 2 to 3 minutes until the vegetables are tender and aromatic.
Add Rice: Stir in the chilled rice, breaking up any clumps with a spatula. Cook for 3 to 4 minutes, stirring occasionally, until the rice is heated through.
Combine Chicken and Sauces: Return the cooked chicken to the pan with the rice and vegetables. Add soy sauce, oyster sauce, and sesame oil, stirring well to coat all the ingredients evenly.
Finish and Serve: Cook for an additional 2 minutes to allow flavors to meld. Stir in the sliced green onions and serve immediately for a hot and flavorful fried rice.

Notes

Day-old rice works best because it is drier and prevents soggy fried rice.
You can substitute brown rice for a whole grain option for added fiber and nutrients.
Add a dash of sriracha or red pepper flakes for heat if you like a spicier dish.