Description

A classic Chinese-inspired dish featuring tender chicken, fluffy rice, vegetables, and savory seasonings all stir-fried together for a quick and satisfying meal.

Ingredients

2 cups cooked and cooled white rice
1 cup cooked, diced chicken breast
2 tablespoons vegetable oil
2 large eggs, beaten
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup frozen peas, thawed
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper, to taste
2 green onions, sliced

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Instructions

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in beaten eggs, scramble until just set, then remove and set aside.
Add remaining vegetable oil to the wok. Sauté onion, carrots, and garlic for 2–3 minutes until fragrant and slightly softened.
Stir in the diced chicken and cook for another 1–2 minutes to heat through.
Add the cooked rice, breaking up any clumps, and stir‑fry for 2–3 minutes until well combined.
Return scrambled eggs to the pan along with peas. Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until evenly coated and heated through.
Season with salt and pepper to taste, then stir in sliced green onions. Serve hot.

Notes

For added flavor, use day‑old rice, as it fries up better than freshly cooked rice.
Feel free to customize with vegetables like bell peppers, corn, or broccoli.
Use leftover rotisserie chicken to save time.
Adjust soy sauce quantity based on preference or dietary needs.