Description
A quick and flavorful Chicken and Vegetable Fried Rice recipe that combines tender chicken breast, mixed vegetables, and day-old rice stir-fried with eggs and savory sauces for a perfect weeknight meal.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, diced
- 2 eggs, lightly beaten
Vegetables
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 green onions, sliced
Other Ingredients
- 2 tablespoons vegetable oil, divided
- 2 cups cooked and cooled white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove the cooked eggs from the skillet and set aside.
- Cook the chicken: Add the remaining tablespoon of vegetable oil to the skillet. Add the diced chicken breast and cook for about 5-7 minutes until fully cooked and lightly browned.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet with the chicken. Sauté for 1-2 minutes until fragrant and translucent.
- Cook the vegetables: Stir in the frozen mixed vegetables and cook for 2-3 minutes until heated through.
- Add the rice: Add the cooked and cooled white rice to the skillet. Stir well to combine all ingredients evenly.
- Season and stir-fry: Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for 2-3 minutes, allowing the rice to crisp slightly on the bottom.
- Combine eggs and garnish: Return the scrambled eggs to the skillet and mix well with the rice and chicken. Garnish with sliced green onions before serving.
Notes
- Day-old rice works best for fried rice to prevent clumping.
- You can substitute the chicken with shrimp, tofu, or omit it for a vegetarian version.
- Feel free to add more vegetables like bell peppers or broccoli for extra nutrition.
