Description
This restaurant-style chicken fried rice recipe is a delicious and satisfying dish that’s easy to make at home. With tender chicken, fluffy rice, and a perfect blend of flavors, this dish is sure to become a family favorite.
Ingredients
Scale
For the Fried Rice:
- 2 tablespoons vegetable oil
- 2 eggs (beaten)
- 1 pound boneless, skinless chicken breast (diced)
- 3 cups cold, cooked jasmine or long-grain rice
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup chopped green onions
- 3 garlic cloves (minced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat oil and cook eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble just until set. Remove and set aside.
- Cook chicken: Add the remaining oil to the pan, then add diced chicken and cook for 5–6 minutes until browned and cooked through. Add garlic and stir-fry for 30 seconds until fragrant.
- Combine ingredients: Add rice, breaking up any clumps, and stir-fry for 2–3 minutes. Return scrambled eggs to the pan along with peas, carrots, and green onions.
- Season and serve: Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir everything together and cook for another 2–3 minutes until hot and well combined. Season with salt and pepper to taste. Serve hot, garnished with extra green onions if desired.
Notes
- For best results, use day-old cold rice.
- Feel free to add other vegetables like bell peppers or bean sprouts.
- You can substitute chicken with shrimp, beef, or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
