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Chicken Fried Rice Recipe

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5 from 131 reviews

This classic Chicken Fried Rice recipe features tender, golden-browned chicken pieces combined with chilled white rice, colorful peas and carrots, and flavorful seasonings like soy sauce and oyster sauce. Cooked quickly in a hot skillet with scrambled eggs and green onions, this dish offers a perfect balance of savory, crispy, and slightly spicy flavors for a satisfying and easy weeknight meal.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil (for cooking chicken)

Rice and Eggs

  • 3 cups cooked and chilled white rice (from about 1 cup uncooked rice, prepared 1 day ahead)
  • 2 large eggs, beaten
  • 1 tablespoon vegetable oil (for cooking rice and eggs)

Vegetables and Aromatics

  • 4 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 3 green onions, sliced

Sauces and Seasonings

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sriracha (optional, for heat)

Instructions

  1. Season and cook the chicken: Generously season the bite-sized chicken pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes. Add the chicken in a single layer, working in batches if necessary, and cook for 5-7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Remove from the skillet and set aside.
  2. Sauté the garlic: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the minced garlic and cook for about 30 seconds until fragrant but not browned.
  3. Cook the rice: Add the chilled rice, spreading it evenly in the skillet. Press down gently and let it sit undisturbed for 2-3 minutes to develop a crispy bottom layer.
  4. Scramble the eggs: Push the rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs for 30-45 seconds until just set but still soft, then mix the eggs and rice together evenly.
  5. Add sauces and mix: Pour in the soy sauce, oyster sauce, and sesame oil. Stir constantly to coat the rice and eggs evenly with the sauces.
  6. Combine chicken and vegetables: Return the cooked chicken to the skillet along with the frozen peas and carrots and sliced green onions. Stir-fry everything together for 3-4 minutes until vegetables are heated through.
  7. Season and serve: Taste the fried rice and adjust seasoning with salt, pepper, or sriracha for heat if desired. Serve immediately while hot and crispy.

Notes

  • Using day-old chilled rice helps to achieve a perfect fried rice texture without clumping.
  • Cooking the chicken in batches prevents overcrowding, ensuring a nice sear.
  • Adjust the amount of soy sauce and oyster sauce to your preferred saltiness level.
  • Sriracha is optional and can be added afterwards for desired spiciness.
  • You can substitute frozen mixed vegetables with fresh vegetables if preferred.
  • To make this recipe gluten-free, use gluten-free soy sauce and oyster sauce alternatives.

Find it online: https://mealsbykate.com/chicken-fried-rice-recipe/