🍚 Chicken Fried Rice Recipe
Ingredients (serves 3–4)
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2 cups cooked rice (preferably day-old and cold)
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1 large chicken breast, diced (or 1 cup cooked, shredded chicken)
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2 eggs, lightly beaten
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1 cup frozen peas and carrots (or fresh if preferred)
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1/2 small onion, finely chopped
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2–3 green onions, chopped
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2–3 tbsp soy sauce (adjust to taste)
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1 tbsp oyster sauce (optional but adds great depth)
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1 tsp sesame oil
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2 tbsp oil (vegetable or canola)
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Salt & pepper, to taste
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Optional: garlic (1 clove minced), ginger (1/2 tsp grated), chili flakes for heat
🔪 Instructions
1. Prep Everything First
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Dice chicken and veggies, crack and beat eggs, and break up cold rice with your hands or a spoon.
2. Cook the Chicken
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
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Add chicken, season with a little salt and pepper, and stir-fry until cooked through (about 5–6 minutes). Remove and set aside.
3. Scramble the Eggs
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In the same pan, add a bit more oil if needed.
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Pour in the beaten eggs and scramble quickly. Remove and set aside with the chicken.
4. Sauté Vegetables
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Add another tablespoon of oil if pan is dry.
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Sauté onions for 1–2 minutes, then add peas and carrots. Cook until softened. Add garlic or ginger here if using.
5. Stir-Fry the Rice
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Push veggies to the side, add cold rice, and stir-fry for 3–4 minutes until heated through and slightly crispy.
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Return chicken and eggs to the pan. Mix everything well.
6. Season
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Add soy sauce, oyster sauce (if using), and sesame oil.
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Stir-fry everything together for another minute or two. Taste and adjust seasoning.
7. Finish and Serve
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Turn off heat and toss in chopped green onions.
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Serve hot as a meal or alongside dumplings, egg rolls, or stir-fried veggies.
🧠 Tips
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Cold rice works best – freshly cooked rice can get mushy.
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Use leftover rotisserie chicken for an even faster version.
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Add shrimp, pork, or tofu instead of chicken for variety.
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Make it spicy with sriracha, chili garlic sauce, or diced chilies.
Want a quick visual version or a one-pan meal prep version?