Description
This Chicken and Vegetable Fried Rice is a quick, flavorful stir-fry dish combining tender chicken, mixed vegetables, and fluffy day-old rice tossed in a savory soy-based sauce. Perfect for a satisfying weeknight dinner, it easily adapts to your favorite vegetables or gluten-free alternatives.
Ingredients
Scale
Protein and Rice
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 3 cups cooked and chilled white rice (preferably day-old)
- 2 eggs, lightly beaten
Vegetables and Aromatics
- 1 cup frozen peas and carrots, thawed
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Sauces and Oils
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, add the remaining tablespoon of oil. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Scramble the eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs gently until fully cooked, then combine them with the onions and garlic.
- Add rice and vegetables: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Return the cooked chicken to the skillet along with the thawed peas and carrots.
- Season and heat through: Stir in the soy sauce, oyster sauce (if using), and sesame oil. Cook for another 2–3 minutes, stirring frequently until everything is heated through and evenly coated with the sauce.
- Garnish and serve: Remove from heat and garnish with sliced green onions. Serve the fried rice hot for a delicious meal.
Notes
- Day-old rice works best as it helps keep the fried rice from becoming mushy.
- You can swap peas and carrots for other vegetables such as bell peppers, corn, or broccoli based on your preference.
- For a gluten-free version, substitute soy sauce with tamari or a certified gluten-free soy sauce.
