Description
This delicious chicken fried rice is quick, flavorful, and perfect for using up leftover rice. With tender chicken, colorful vegetables, and savory seasonings, it’s a complete meal in one dish!
Ingredients
Scale
- 2 chicken breasts, diced
- 3 cups cooked rice (preferably cold)
- 2 tbsp vegetable oil
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 2 garlic cloves, minced
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining oil and sautΓ© the onion, carrots, and peas for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Push the vegetables to one side and pour the beaten eggs into the empty space in the pan. Scramble the eggs until fully cooked.
- Add the cold rice to the pan, breaking up any clumps. Stir everything together.
- Return the cooked chicken to the pan, then add the soy sauce, oyster sauce, and sesame oil. Stir well to combine.
- Stir in the green onions and cook for an additional 1-2 minutes until everything is heated through.
- Taste and adjust seasoning with more soy sauce, salt, or pepper as needed. Serve hot!
Notes
- For best results, use cold, day-old rice to keep the texture fluffy and prevent clumping.
- You can add other vegetables like bell peppers, corn, or broccoli for more variety.
- For a spicier version, drizzle some sriracha or chili sauce over the fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes