Description
Whipping up chicken fried rice means diving into a quick, satisfying meal that saves your dinnertime. Tossing tender chicken, fluffy rice, and colorful veggies together creates a delicious plate everyone craves.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breast, diced
- 2 large eggs, beaten
Starches and Base:
- 2 cups cooked jasmine rice
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 green onions, chopped
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Optional:
- Sriracha or chili sauce for serving
Instructions
- Marinate 1 pound diced chicken breast with 1 tablespoon soy sauce, pinch of salt, and dash of pepper for 15-20 minutes at room temperature.
- Prepare your ingredients: finely chop 1 small onion, mince 3 garlic cloves, and measure 1 cup mixed vegetables.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat. Cook marinated chicken for 5-7 minutes until no longer pink, then transfer to a separate plate.
- Add another tablespoon oil to the same skillet. Sauté onion and garlic for 2-3 minutes until onion becomes translucent.
- Toss in 1 cup mixed vegetables and stir-fry for 3-4 minutes until tender and bright.
- Create an empty space in the skillet and pour 2 beaten eggs. Scramble until just set, then blend with vegetables.
- Incorporate 2 cups cooked jasmine rice into the skillet, breaking up any clumps. Mix thoroughly with vegetables and eggs.
- Drizzle 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over rice. Stir to coat evenly and adjust seasoning.
- Return cooked chicken to the skillet. Mix and heat for 2-3 minutes until everything is warmed through.
- Sprinkle 2 chopped green onions over the dish. Serve hot with optional Sriracha on the side.
Notes
- Use day-old rice for the best texture, as freshly cooked rice can become mushy and clump together when stir-frying.
- Keep your skillet or wok super hot to achieve that classic restaurant-style wok hei flavor and prevent the rice from becoming soggy.
- For a gluten-free version, swap regular soy sauce for tamari and ensure your oyster sauce is gluten-free or omit it entirely.
- Customize the protein by substituting chicken with shrimp, tofu, or leftover roasted meat to make the dish your own signature recipe.
- Prep Time: 20-25 minutes
- Cook Time: 12-17 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 379 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2.5 g
- Protein: 34 g
- Cholesterol: 165 mg