Description
Create delicious, restaurant-quality chicken fried rice at home using leftover rice. This easy recipe is perfect for a quick weeknight meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- 4 cups cooked, day-old rice
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and stir-fry for 30 seconds until fragrant.
- Add frozen peas and carrots and cook for 2-3 minutes until tender-crisp.
- Push the vegetables to one side of the skillet. Pour beaten eggs into the other side and scramble until just cooked.
- Add the cooked rice to the skillet. Break up any clumps with your spatula.
- Pour soy sauce and oyster sauce over the rice. Stir well to combine and heat through.
- Return the cooked chicken to the skillet.
- Stir in sesame oil and sliced green onions.
- Toss everything together until well combined and heated.
Notes
- Using day-old rice is key for the best texture. Freshly cooked rice can be too moist.
- Feel free to add other vegetables like chopped bell peppers or broccoli.
- Adjust soy sauce and oyster sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg