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Chicken Fried Rice

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Quick, flavorful chicken fried rice packed with tender chicken, veggies, and day-old rice for a cozy meal.

Ingredients

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  • 3 cups cooked, chilled white rice (day-old preferred)
  • 1 pound boneless, skinless chicken breast or thigh, diced small
  • 2 large eggs, lightly beaten
  • 1 small onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon garlic paste)
  • 1 cup diced carrots (fresh or frozen)
  • 1 cup frozen peas
  • 2 green onions, sliced
  • 3 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral oil for frying
  • Salt and black pepper, to taste
  • Optional add-ins: 1 teaspoon grated ginger, red pepper flakes, or a splash of rice vinegar

Instructions

  1. Prep all items before you start: dice chicken, chop veggies, beat eggs, and fluff the cold rice to break clumps.
  2. Heat 1 teaspoon oil in a large skillet or wok over medium-high heat. Scramble the eggs until just set. Transfer to a plate.
  3. Add 1 tablespoon oil. Season chicken with a pinch of salt and pepper. Stir-fry until cooked through and lightly browned, 4–6 minutes. Transfer to the plate with eggs.
  4. Add the remaining oil. Sauté onion and carrots until crisp-tender, 3–4 minutes. Stir in garlic (and ginger if using) for 30 seconds.
  5. Add the cold rice. Spread it out and let it sit 30–45 seconds, then stir. Repeat 2–3 times so it fries and dries a bit.
  6. Stir in peas, soy sauce, and oyster sauce (if using). Return chicken and eggs to the pan. Cook over medium-high heat 2–3 minutes, tossing until hot and coated. Finish with sesame oil.
  7. Turn off heat. Fold in green onions. Taste and adjust salt, pepper, or soy. Serve hot.

Notes

Use day-old, cold rice for the best fried texture. Skillet works well; a wok is even better.

Nutrition

Find it online: https://diymealprep.com/chicken-fried-rice/