Description
Make restaurant-style Chicken Fried Rice at home in under 30 minutes. This easy, one-pan recipe uses day-old rice to achieve that perfect savory flavor and texture you crave.
Ingredients
Scale
- 3 cups cold, day-old cooked white rice
- 1 tablespoon vegetable oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas and carrots)
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 2 green onions, sliced, for garnish
Instructions
- Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Add the remaining 2 teaspoons of oil to the skillet. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs and set them aside with the chicken.
- Add the remaining oil to the hot skillet. Add the minced garlic and cook for 30 seconds until fragrant. Add the frozen mixed vegetables and cook for 2 minutes until slightly tender.
- Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it is heated through and starts to look slightly dry. This step is key for non-mushy rice.
- Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce, oyster sauce, and sesame oil over the mixture. Sprinkle with white pepper.
- Toss everything together quickly, cooking for 1 to 2 minutes until all ingredients are evenly coated and hot.
- Remove from heat. Stir in half of the sliced green onions. Serve immediately, garnished with the remaining green onions.
Notes
- Use cold, day-old rice for the best texture; fresh, warm rice will result in mushy fried rice.
- If you do not have oyster sauce, you can substitute it with an extra teaspoon of soy sauce and a pinch of sugar for depth.
- For a Hibachi Style Chicken Fried Rice flavor, add a dash of butter when stir-frying the rice.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 38
- Cholesterol: 150