Description
Make restaurant-quality Chicken Fried Rice at home. This quick and easy recipe uses leftover rice for the best texture. You will achieve that perfect takeout flavor tonight.
Ingredients
Scale
- 2 cups cooked, cold white rice (day-old is best)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce (for marinating chicken)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/2 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons soy sauce (for stir-frying)
- 1 tablespoon oyster sauce (optional, for deeper flavor)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Marinate the chicken pieces in 2 tablespoons of soy sauce for at least 10 minutes.
- Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Add the remaining 1/2 tablespoon of oil and the butter to the skillet. Add the peas and carrots and cook for 2 minutes until tender-crisp. Remove vegetables and set aside with the chicken.
- Add a small amount of oil if the pan is dry. Pour in the beaten eggs and quickly scramble until just set. Break the eggs into small pieces and remove them from the skillet.
- Add the minced garlic and ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
- Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
- Return the cooked chicken and vegetables to the skillet. Add the 3 tablespoons of soy sauce, oyster sauce (if using), salt, and pepper. Toss everything together quickly to combine evenly.
- Stir in the sesame oil just before serving. Taste and adjust seasonings as needed. Serve immediately.
Notes
- Using cold, day-old rice prevents the fried rice from becoming mushy.
- Cook the rice in a thin layer in the wok to promote better texture.
- High heat is key for authentic stir-fry flavor.
- You can substitute the chicken with shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg