Description

Chicken Fried Rice is a quick and flavorful dish made with tender chicken, fluffy rice, vegetables, and savory soy sauce—perfect for a weeknight dinner or meal prep.

Ingredients

2 cups cooked and cooled white rice (preferably day-old)
1 lb boneless chicken breast or thighs, diced
2 tbsp vegetable oil, divided
2 eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 green onions, sliced
2–3 tbsp soy sauce (to taste)
1 tbsp oyster sauce (optional)
1 tsp sesame oil
Salt and pepper, to taste
Optional: garlic or ginger, minced

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Instructions

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
Add remaining oil to the pan. Pour in the beaten eggs and scramble until just set. Push eggs to the side of the pan.
Add rice, breaking up any clumps. Stir in peas, carrots, and green onions. Cook for 3–4 minutes, stirring frequently.
Return the chicken to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through.
Adjust seasoning with salt and pepper. Serve hot, garnished with extra green onions if desired.

Notes

Use cold, day-old rice for best texture and to avoid mushiness.
Substitute with brown rice or cauliflower rice for a healthier option.
Add more veggies like bell peppers or broccoli for extra nutrition.