Description
This Chicken Fried Rice is a quick and easy one-pan meal loaded with tender chicken, fluffy rice, eggs, and vegetables, all tossed in a savory garlic soy sauce. It’s better than takeout and comes together in just 20 minutes—perfect for a busy weeknight dinner!
Ingredients
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- 2 cups cooked and cooled rice (preferably day-old)
- 2 tbsp vegetable oil (divided)
- 2 chicken breasts, diced
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra flavor)
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the Rice: If using freshly cooked rice, spread it on a tray and let it cool for at least 30 minutes to prevent it from becoming mushy.
- Cook the Chicken: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden brown and fully cooked (about 5-6 minutes). Remove from the skillet and set aside.
- Sauté the Aromatics: In the same pan, add the remaining oil. Sauté garlic and onion for 1-2 minutes until fragrant.
- Cook the Vegetables: Add mixed vegetables and stir-fry for 2-3 minutes until slightly tender.
- Scramble the Eggs: Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble until fully cooked.
- Stir-Fry the Rice: Add the cooked rice and chicken back to the pan. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for 2-3 minutes until evenly coated and heated through.
- Serve & Garnish: Sprinkle sliced green onions on top and serve hot!
Notes
- Use cold, day-old rice for the best texture. Freshly cooked rice tends to be too soft and sticky.
- Substitutions: Swap chicken for shrimp, beef, or tofu.
- Add spice: A dash of sriracha or red pepper flakes will add some heat.
- Lower sodium: Use low-sodium soy sauce for a healthier option.
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