Description
This easy better-than-takeout chicken fried rice is a quick and delicious meal made with tender chicken, scrambled eggs, vegetables, and day-old rice, all stir-fried in a savory sauce.
Ingredients
Units
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- 2 cups cooked white rice (preferably day-old)
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced onion
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the onion and garlic, and sauté for 1-2 minutes until fragrant.
- Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked.
- Add the peas and carrots and stir to combine everything.
- Add the cooked rice and cooked chicken back into the skillet. Mix thoroughly.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together until well combined and heated through.
- Garnish with sliced green onions before serving.
Notes
- Day-old rice works best because it’s drier and less sticky.
- You can substitute chicken with shrimp, pork, or tofu.
- Feel free to add more vegetables like bell peppers or corn.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 135mg