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Easy Chicken Fried Rice

A bowl of homemade chicken fried rice with chicken, peas, carrots, egg, and green onions.
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A quick and flavorful one-pan chicken fried rice recipe, perfect for using leftover rice and chicken. This takeout-style dish is ready in minutes.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup cooked chicken, diced
  • 1 cup frozen peas and carrots
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 3 cups cooked rice, cold
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 green onions, sliced

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring, until scrambled. Remove eggs from skillet and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced chicken and cook until lightly browned.
  3. Add the frozen peas and carrots, minced garlic, and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
  4. Add the cold cooked rice to the skillet. Break up any clumps with your spoon. Stir-fry for 3-5 minutes until the rice is heated through.
  5. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice mixture and stir to combine.
  6. Return the scrambled eggs to the skillet. Add the sliced green onions. Stir everything together until well combined and heated through.
  7. Serve immediately.

Notes

  • Using cold, day-old rice is key to achieving the best texture in fried rice.
  • You can customize the vegetables based on what you have on hand.
  • Adjust soy sauce and oyster sauce to your taste.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-fried-rice-takeout-flavor/