Description
A quick and flavorful homemade chicken fried rice recipe that combines tender chicken, vegetables, and seasoned rice stir-fried to perfection. Perfect for a satisfying weeknight dinner or a takeout-style meal at home.
Ingredients
Scale
Main Ingredients
- 3 cups cooked rice (preferably day-old, cold)
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
- Scramble Eggs: Add another tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and scramble until just set. Remove the eggs and set aside with the chicken.
- Sauté Aromatics and Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the diced onion, minced garlic, and ground ginger for about 2 minutes until fragrant. Stir in the thawed peas and carrots, cooking until tender.
- Cook the Rice: Add the cold cooked rice to the skillet. Use a spatula to break up any clumps and stir-fry the rice for 3 to 4 minutes until heated through and evenly mixed with the vegetables.
- Combine All Ingredients: Return the cooked chicken and scrambled eggs to the skillet. Stir in soy sauce, oyster sauce, and sesame oil. Mix thoroughly to coat all ingredients evenly and cook for an additional 2 minutes to meld the flavors.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve the fried rice hot.
Notes
- Using day-old rice helps prevent the dish from becoming mushy.
- You can substitute chicken with shrimp, beef, or tofu to vary the protein.
- For a spicy kick, add chili paste or sriracha during the stir-frying step.
