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Chicken Fried Rice

A close-up of a bowl of chicken fried rice, topped with fresh green onions, peas, and carrots.
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A simple and savory chicken fried rice recipe perfect for using leftover rice and creating a satisfying one-pan meal.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 large eggs, lightly beaten
  • 4 cups cold cooked rice (preferably day-old)
  • 1 cup frozen peas and carrots, thawed
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add garlic and ginger to the skillet and cook until fragrant, about 30 seconds.
  3. Pour beaten eggs into the skillet and cook, stirring, until scrambled. Break into small pieces.
  4. Add cooked rice and peas and carrots to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until heated through.
  5. Return the cooked chicken to the skillet.
  6. In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour over the rice mixture.
  7. Stir-fry for another 2-3 minutes, until everything is well combined and heated through.
  8. Stir in green onions. Serve immediately.

Notes

  • For best results, use cold, day-old rice. Freshly cooked rice will be too moist and can make the fried rice mushy.
  • You can customize your fried rice with other vegetables like chopped onions, bell peppers, or broccoli.
  • Adjust soy sauce to your preference.

Nutrition

Find it online: https://kitchenslang.com/chicken-fried-rice/