Description
A classic old-school chicken fried rice recipe made with tender chicken, fluffy chilled rice, vegetables, eggs, and savory sauces for a comforting homemade takeout-style meal.
Ingredients
- 3 cups cooked and chilled white rice
- 2 cups cooked chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, sliced
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the skillet and cook the diced onion for about 2 minutes until softened.
- Stir in the garlic, peas, and carrots and cook for another 2 to 3 minutes.
- Add the diced chicken and cook until heated through.
- Break up the chilled rice and add it to the skillet, stirring well to combine evenly.
- Pour in the soy sauce, oyster sauce, sesame oil, and black pepper. Stir constantly until the rice is fully coated.
- Return the scrambled eggs to the skillet and mix thoroughly.
- Top with sliced green onions and serve hot.
Notes
- Cold leftover rice works best for achieving restaurant-style texture.
- Jasmine rice is ideal because it stays fluffy and separate.
- You can substitute chicken with shrimp, or steak.
- Add sriracha or red pepper flakes for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg
