Print

Chicken Fried Rice: Easy Better-Than-Takeout Recipe

Print Recipe

A quick and delicious better-than-takeout chicken fried rice made with tender chicken, savory soy sauce, and classic vegetables. Perfect for using up leftover rice.

Ingredients

Scale
  • 2 cups cooked white rice (preferably day-old)
  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 3 large eggs, beaten
  • 1 cup frozen peas and carrots mix
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Heat a large skillet or wok over medium-high heat with 1 tablespoon of vegetable oil.
  2. Add diced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown. Remove chicken and set aside.
  3. Add the remaining tablespoon of oil to the skillet and scramble the beaten eggs until just set. Push eggs to one side.
  4. Add minced garlic, frozen peas, and carrots to the empty side and stir-fry for 2-3 minutes.
  5. Add the cooked rice to the skillet, breaking up clumps.
  6. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat the rice evenly.
  7. Return the chicken to the skillet and add chopped green onions. Stir for 2-3 minutes until heated through.
  8. Serve hot and enjoy.

Notes

  • Using day-old chilled rice prevents the fried rice from becoming mushy.
  • For a gluten-free version, substitute soy sauce with tamari.
  • High heat is essential for the classic 'wok hei' charred flavor.

Nutrition

Keywords: Chicken Fried Rice, Easy Fried Rice Recipe, Better Than Takeout, One-Pan Meal, Chinese Fried Rice

Find it online: https://www.mealsmell.com/easy-chicken-fried-rice-recipe/