Description
A delicious and easy homemade Chicken Fried Rice recipe featuring tender chicken breast, scrambled eggs, veggies, and rice stir-fried with savory soy and oyster sauces. Perfect for a quick weeknight meal that tastes like your favorite takeout.
Ingredients
Scale
Protein & Eggs
- 1 lb boneless, skinless chicken breast, diced
- 2 eggs, beaten
Vegetables
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 green onions, sliced
Staples
- 4 cups cooked and chilled white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble gently until just set. Remove the eggs from the pan and set aside to keep warm.
- Cook the Chicken: Add the remaining tablespoon of vegetable oil to the skillet. Season the diced chicken breast with salt and black pepper, then add to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
- Sauté Aromatics and Veggies: Stir in the minced garlic and diced onion to the cooked chicken. Cook for 2 to 3 minutes until fragrant and the onion is translucent. Add the thawed peas and carrots, cooking for another 2 minutes to soften.
- Add the Rice: Add the chilled, cooked rice to the skillet. Break apart any clumps with a spatula and stir thoroughly to combine with the chicken and vegetables.
- Season and Stir-Fry: Drizzle in the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Stir-fry everything together for 2 to 3 more minutes to heat through and ensure the rice is evenly coated with the sauces.
- Combine Eggs and Finish: Return the scrambled eggs to the skillet and gently toss them into the rice mixture. Sprinkle the sliced green onions on top as a fresh garnish before serving.
Notes
- Use cold, day-old rice for the best texture and to avoid sogginess.
- You can substitute chicken with shrimp, pork, or tofu to vary the protein.
- Adjust the amount of soy sauce according to your taste preference.
- Add chili flakes or hot sauce if you prefer a spicy kick.
