Easy Chicken Fried Rice Recipe
Quick, one-pan chicken fried rice with tender chicken, veggies, and fluffy eggs. It’s weeknight-friendly and tastes like takeout.
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Servings:
Ingredients
Main Ingredients
- 4 cups cooked white rice, chilled day-old works best
- 12 oz boneless skinless chicken breast, diced small
- 2 large eggs, lightly beaten
- 1 cup peas and carrots mix frozen, thawed
- 0.5 cup sliced green onions
- 0.5 cup diced yellow onion optional but tasty
- 2 tbsp neutral cooking oil such as canola or avocado oil
- 1 tbsp unsalted butter optional for richness
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp fresh grated ginger
- 2 tsp minced garlic
- 0.25 tsp ground white pepper
- 0.25 tsp fine salt to taste
Instructions
Preparation Steps
- Break up cold rice with a spoon. Lightly season the diced chicken with a pinch of salt.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Scramble eggs just until set; transfer to a plate.
- Add remaining oil and the butter. Sear chicken, stirring, until cooked through and lightly browned, 3–4 minutes.
- Stir in diced onion, ginger, and garlic. Cook until fragrant and softened, about 1 minute.
- Toss in peas and carrots. Stir-fry until hot, 1–2 minutes.
- Add rice. Press it into the pan and let it sizzle 1 minute; then toss until the grains separate and steam off.
- Pour in soy sauce and oyster sauce. Stir to coat evenly and cook 1 minute more.
- Drizzle sesame oil and sprinkle white pepper. Fold in green onions and the scrambled eggs. Adjust salt to taste.
- Serve hot straight from the pan.
Notes
Swap chicken with shrimp or tofu, or add a spoonful of chili crisp for heat. Leftovers keep in an airtight container up to 3 days; reheat in a hot skillet with a splash of water to revive the rice.
This recipe is an original creation inspired by classic Easy Chicken Fried Rice Recipe flavors. All ingredient ratios and instructions are independently developed.