Description
This Easy Chicken Fried Rice recipe is a quick and flavorful meal perfect for busy weeknights. Made with tender diced chicken, scrambled eggs, frozen peas and carrots, and day-old white rice, it’s cooked in a skillet with soy sauce, oyster sauce, and sesame oil for that authentic takeout flavor. Ready in just 25 minutes, this dish is both satisfying and versatile, allowing substitutions like shrimp or tofu for variation.
Ingredients
Scale
Protein and Eggs
- 2 large eggs, lightly beaten
- 1 pound boneless skinless chicken breast, diced
Vegetables
- 1 cup frozen peas and carrots
- 3 green onions, sliced
Rice and Sauces
- 3 cups cooked white rice (preferably day-old and chilled)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Oils and Seasonings
- 2 tablespoons vegetable oil, divided
- Salt and pepper to taste
Instructions
- Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until fully cooked. Remove the scrambled eggs from the pan and set aside to keep warm.
- Cook the chicken: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the diced chicken breast and cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and slightly browned on the outside.
- Sauté vegetables: Push the cooked chicken to one side of the pan. Add the frozen peas and carrots to the empty space and sauté for 2 to 3 minutes until they are tender.
- Add the rice and sauces: Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir in the soy sauce, optional oyster sauce, and sesame oil. Toss all the ingredients together and cook for another 3 to 4 minutes, allowing the rice to heat through and develop a slight crispness.
- Combine eggs and green onions: Return the scrambled eggs to the pan along with the sliced green onions. Mix everything evenly and season with salt and pepper to taste.
- Serve hot: Remove from heat and serve the chicken fried rice immediately while hot and flavorful.
Notes
- Use cold, day-old rice for best texture; fresh rice can be too moist and cause clumping.
- Substitute chicken with shrimp or tofu to suit your dietary preferences.
- Add sriracha sauce or chili flakes if you prefer a spicy kick.
