Chicken Fried Rice
This Chicken Fried Rice is a simple and tasty stir-fry made with cold rice, tender chicken, soft scrambled eggs, and mixed veggies. Everything comes together in one pan with a savory soy-garlic sauce and a touch of sesame for extra flavor.
Ingredients
Main Ingredients:
- 3 cups cooked and chilled white rice
- 1 lb boneless skinless chicken breast, diced
- 2 tablespoons neutral oil divided
- 1 small onion finely diced
- 2 medium carrots diced
- 1 cup frozen peas thawed
- 3 cloves garlic minced
- 2 large eggs lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
- 2 green onions sliced
Optional Add-Ins:
- Bell peppers corn, shredded cabbage
- Pineapple chunks
- Cooked shrimp or tofu
- Chili paste or hot sauce
Instructions
- Sear the chicken: Heat 1 tbsp oil in a hot skillet. Add diced chicken, cook until browned and cooked through. Remove and set aside.
- Cook the veggies: Add remaining oil. Sauté onion and carrots until softened. Stir in garlic and peas.
- Scramble the eggs: Push veggies to one side. Pour in beaten eggs and scramble. Mix back with veggies.
- Add the rice: Stir in chilled rice, breaking up clumps. Let it toast slightly between stirs.
- Combine: Return chicken to pan. Add soy sauce, oyster sauce, and white pepper. Stir to coat.
- Finish: Drizzle with sesame oil, fold in green onions. Taste and adjust seasoning if needed.
Notes
For better results, use day-old rice straight from the fridge—it gives the dish that classic fried rice texture. Fresh rice can be cooled quickly in the fridge if needed.