Description
Make savory, restaurant-quality chicken fried rice quickly at home using cold, day-old rice for the best texture.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup cooked, diced chicken breast
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 cups cold, day-old cooked white rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 2 green onions, sliced
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken and cook until heated through, about 2 minutes. Remove the chicken and set it aside.
- Pour the beaten eggs into the hot pan. Scramble quickly until just set, then break into small pieces. Remove the eggs and set them aside with the chicken.
- Add the frozen mixed vegetables to the pan and cook for 2 minutes until they are tender-crisp.
- Add the cold rice to the pan. Break up any clumps with your spatula and stir-fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
- Return the cooked chicken and eggs to the pan.
- In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and white pepper. Pour this sauce mixture over the rice.
- Stir constantly for 1 minute until the rice is evenly coated and the sauce has reduced slightly.
- Stir in the sliced green onions. Serve immediately.
Notes
- Use rice that has been cooked and refrigerated for at least 12 hours. This prevents mushy fried rice.
- Use high heat for the best texture; do not overcrowd the pan.
- For a richer flavor, substitute 1 teaspoon of the vegetable oil with butter when cooking the eggs.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 180