Description
Homemade better-than-takeout chicken fried rice delivers restaurant-quality comfort without leaving your kitchen. Crispy rice, tender chicken, and perfectly seasoned eggs create a delicious one-pan meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts or thighs, diced
Vegetables and Aromatics:
- 1 cup frozen peas and carrots (or any mixed vegetables)
- 3 green onions, sliced
Base and Carbohydrates:
- 3 cups cold cooked rice (day-old rice works best)
Oils and Seasonings:
- 2 tablespoons vegetable oil (divided)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra flavor)
- 1 teaspoon sesame oil (optional)
Eggs and Seasoning:
- 2 eggs, lightly beaten
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare a skillet or wok and warm it over medium heat, adding a small amount of oil to create a light coating.
- Crack eggs into the heated surface and gently scramble them until they are just set, creating soft, fluffy curds. Transfer the eggs to a separate plate.
- Increase the heat slightly and introduce additional oil to the cooking surface. Season the chicken pieces with a sprinkle of salt and pepper, ensuring even coverage.
- Cook the chicken thoroughly, allowing each piece to develop a golden-brown exterior and reach complete internal doneness, approximately 5-6 minutes.
- Remove the cooked chicken and set it aside with the previously scrambled eggs.
- Pour another drizzle of oil into the pan and introduce the cold rice, using a spatula to break up any clumps and distribute evenly.
- Add frozen peas and diced carrots to the rice, stirring consistently to prevent sticking and ensure even heating for 2-3 minutes.
- Reunite the reserved chicken and eggs with the warming rice mixture, creating a harmonious blend of proteins and grains.
- Splash soy sauce, oyster sauce, and a hint of sesame oil over the mixture, stirring thoroughly to distribute flavors and ensure everything is heated through.
- Sprinkle chopped green onions across the top, providing a fresh, sharp contrast to the rich, savory dish.
- Taste the fried rice and make final seasoning adjustments if needed, ensuring a perfect balance of flavors.
- Serve immediately while the rice remains hot and the ingredients are steaming.
Notes
- Select day-old rice for the best texture and prevent soggy fried rice, as cold rice separates easily and absorbs flavors more effectively.
- Use high heat and a wide pan to create delicious crispy edges on the rice, ensuring each grain gets perfectly golden and slightly toasted.
- Prep all ingredients beforehand to enable quick cooking and prevent burning, keeping cooking time under 10 minutes for maximum flavor retention.
- Swap chicken with tofu, shrimp, or skip protein entirely for vegetarian and vegan adaptations, maintaining the dish’s delicious core flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg