Chicken Fried Rice Recipe

Chinese · Main course · 25 min total

A quick and flavorful weeknight dinner made with leftover rice, tender chicken, and vegetables, all stir-fried in a savory soy sauce mixture.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 2 tablespoons vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup cooked chicken, diced
• 1/2 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• Salt and white pepper to taste

Instructions

1. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add eggs and scramble until just set. Remove and set aside.
2. Add remaining 1 tablespoon oil to the wok. Add garlic and cook for 15 seconds until fragrant.
3. Add chicken, peas and carrots, and green onions. Stir-fry for 1-2 minutes.
4. Add rice and break up any clumps. Stir-fry for 2-3 minutes until heated through.
5. Drizzle soy sauce, oyster sauce, and sesame oil over the rice. Toss to combine.
6. Return scrambled eggs to the wok. Toss everything together. Season with salt and white pepper to taste. Serve immediately.

Tips

• For best results, use cold leftover rice to prevent stickiness.
• Feel free to add other vegetables like bell peppers or corn.
• To make it spicier, add a dash of chili oil or sriracha.

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