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chicken fried rice recipe easy

Chicken Fried Rice

A quick and easy chicken fried rice recipe that transforms simple ingredients into a flavorful meal perfect for weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cold, cooked jasmine or long-grain white rice (preferably day-old)
  • 1 cup cooked chicken breast, shredded or diced
  • 2 large eggs, lightly beaten
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 3 cloves garlic, minced
  • 3 tablespoons vegetable or canola oil, divided
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon white pepper
  • Salt to taste Salt, to taste

Method
 

Preparation
  1. Ensure your rice is cold and grains are separated. This is the most important step for perfect texture.
  2. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
  3. Pour in the beaten eggs. Let them set for 20 seconds, then scramble quickly until just cooked. Remove from the wok and set aside.
Cooking
  1. Add the remaining 2 tablespoons of oil to the wok. Add the minced garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
  2. Add the mixed vegetables and stir-fry for 2-3 minutes until tender-crisp.
  3. Increase heat to high. Add the cold rice and cooked chicken. Use your spatula to break up any clumps and stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.
  4. Push the rice mixture to the sides of the wok. Pour the soy sauce and oyster sauce (if using) into the center. Let it bubble for a few seconds, then stir everything together to coat evenly.
  5. Return the scrambled eggs to the wok. Add the green parts of the onions, sesame oil, and white pepper. Toss everything together for one final minute. Taste and adjust seasoning with salt or more soy sauce if needed.
  6. Serve immediately.

Notes

Use cold day-old rice for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet with a splash of water.