Description
Whipping up this delicious chicken fried rice always brings back memories of family dinners in my kitchen. Packed with tender chicken, crisp vegetables, and perfectly seasoned rice, this classic dish comes together quickly for a satisfying meal that everyone loves.
Ingredients
Scale
Proteins:
- 1 lb boneless chicken breast or thigh (diced)
- 2 eggs (lightly beaten)
Starches and Vegetables:
- 2 cups cooked and chilled white rice
- 1 cup frozen peas and carrots (thawed)
- ½ cup green onions (chopped)
Seasonings and Oils:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil or vegetable oil
- 1 tablespoon oyster sauce or hoisin sauce
- 1 teaspoon garlic (minced)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Dice the chicken into small, uniform cubes to ensure even cooking and quick heating.
- Heat sesame oil in a large skillet over medium-high heat at 375°F (190°C), allowing the pan to become hot before adding protein.
- Cook chicken pieces for 5-6 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Sprinkle ¼ teaspoon salt and 1/8 teaspoon black pepper over chicken during cooking for balanced seasoning.
- Transfer cooked chicken to a clean plate, keeping the pan’s flavorful residue.
- Crack 2 eggs directly into the same skillet, whisking rapidly with a spatula to create soft scrambled texture.
- Cook eggs for 45-60 seconds until just set but still slightly creamy, then move them beside the chicken.
- Add minced garlic to the pan, sautéing for 30 seconds to release aromatic oils.
- Toss in 1 cup thawed frozen peas and carrots, stirring for 2 minutes until vegetables are heated through.
- Introduce cold rice to the skillet, breaking apart any clumps with your spatula.
- Spread rice across pan surface, allowing bottom layer to crisp for 2 minutes without constant stirring.
- Reintroduce chicken and scrambled eggs to the skillet, mixing gently to distribute ingredients.
- Pour 3 tablespoons soy sauce and 1 tablespoon oyster sauce over the mixture, stirring to coat evenly.
- Sprinkle ½ cup chopped green onions throughout the rice, mixing for final 1-2 minutes of cooking.
- Transfer hot chicken fried rice to serving plates, garnishing with additional green onions if desired.
Notes
- Use cold, day-old rice for the best texture and to prevent mushy fried rice that clumps together.
- Add a splash of sesame oil at the end for an authentic restaurant-style flavor boost.
- Customize the vegetables based on what’s in your fridge, like bell peppers or corn for extra color and nutrition.
- For a protein swap, try scrambled tofu or shrimp instead of chicken to keep the dish versatile and exciting.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg