Description
Skip the delivery and satisfy your takeout cravings with this quick, easy chicken fried rice that tastes even better than the restaurant version!
Ingredients
Scale
- 3 cups cooked long-grain rice, cold (preferably day-old)
- 1 lb (450g) boneless, skinless chicken breasts, diced into ½-inch pieces
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 medium onion, finely diced (about 1 cup)
- 1 cup frozen peas and carrots, thawed
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- ¼ teaspoon white pepper
- 3–4 green onions, thinly sliced
- Optional: 1 tablespoon unsalted butter (for added richness)
Instructions
- Prepare all ingredients before beginning. Have everything measured, chopped, and arranged in order of use.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs, let set for 30 seconds, then scramble and break into pieces. Remove to a plate.
- Add another tablespoon of oil to the pan over high heat. Cook diced chicken for 3-4 minutes until golden and cooked through. Season lightly with salt. Transfer to the plate with eggs.
- Add remaining tablespoon of oil to the pan. Sauté onions for 1-2 minutes until translucent, then add garlic and ginger and stir for 30 seconds until fragrant.
- Add peas and carrots, stirring for about 1 minute until heated through.
- Add cold rice to the pan, breaking up any clumps. Stir-fry for 2-3 minutes until heated and slightly crispy.
- Drizzle soy sauce, oyster sauce, and sesame oil around the edges of the pan. Add white pepper and mix thoroughly.
- Return chicken and eggs to the pan. Add butter if using and toss everything together until well combined, about 1-2 minutes.
- Taste and adjust seasonings if needed. Remove from heat and fold in most of the green onions.
- Serve immediately, garnished with remaining green onions.