Chicken Fried Rice Recipe
This easy, one-pot Chicken Fried Rice Recipe whips up in under 30 minutes, blending tender chicken, savory soy, and fluffy rice for a cozy, homemade stir-fry that’s pure comfort food.
Ingredients
- 2 cups cooked jasmine or long-grain rice preferably day-old; fridge-chilled
- 1 lb boneless skinless chicken breast cut into ½" pieces
- 2 tbsp vegetable or canola oil peanut oil adds a nutty note
- 2 large eggs lightly beaten (use whole milk eggs for creamier yolks)
- 1 cup frozen peas and diced carrots no thawing needed
- 1 small yellow onion finely diced (sweet white onion is fine)
- 3 cloves garlic minced (ginger can join for an extra zing)
- 3 tbsp low-sodium soy sauce plus more to taste
- 1 tbsp oyster sauce optional but highly recommended
- 1 tsp toasted sesame oil key for that signature aroma
- 1/4 tsp white or black pepper
- 2 green onions sliced on the bias (for freshness at the end)
- Salt to taste (start light—soy sauce brings saltiness)
Instructions
- Chop chicken, dice onion, mince garlic, and whisk eggs. This mise en place speeds you through the next steps.
- Cook chicken until opaque and starting to brown. Transfer to a plate.
- Sauté onion and garlic until fragrant. Be careful not to burn the garlic.
- Scramble eggs in the pan and mix with veggies.
- Add rice, chicken, peas, and carrots. Toss constantly to break up rice clumps and toast lightly.
- Drizzle soy sauce and oyster sauce over the rice. Stir to coat every grain.
- Turn off heat, add sesame oil and green onions. Adjust seasoning with more soy if desired before serving.
Notes
Day-old rice is recommended for best results. Adjust seasoning and sauces to suit your taste preferences. Leftovers can be refrigerated for up to 3 days.
Nutrition
Calories: 320kcal
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