Description
Easy Chicken Fried Rice: Savor a quick, delicious mix of tender chicken, rice, eggs, and veggies. Perfect for a comforting, crowd-pleasing meal!
Ingredients
Scale
- 3 cups cooked white rice, preferably day-old and cold
- 12 oz (340g) boneless, skinless chicken breast, diced into ½-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1 medium onion (about 1 cup), finely diced
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper (or black pepper)
- Salt to taste
Instructions
- Break up any clumps in cold rice with your fingers. If using fresh rice, cook according to package directions, then cool on a baking sheet in the refrigerator for at least 2 hours.
- Heat 1 tablespoon oil in a large wok over medium-high heat. Add beaten eggs, cook for 30 seconds, then break into pieces with a spatula until just set. Remove to a plate.
- Increase heat to high and add another tablespoon of oil. Add chicken and a pinch of salt, stir-frying for 3-4 minutes until cooked through. Remove and set aside.
- Add remaining oil to the wok. Stir-fry onions for 1 minute until translucent, add garlic for 30 seconds, then add peas and carrots for 1-2 minutes.
- Add cold rice to the wok, breaking up any remaining clumps. Stir-fry for 2-3 minutes until heated through.
- Drizzle soy sauce, oyster sauce, and sesame oil over rice. Toss continuously to coat evenly.
- Return chicken and eggs to the wok. Add white pepper and toss everything together for 1-2 minutes.
- Fold in sliced green onions just before serving, reserving some for garnish.