Description

This easy better-than-takeout chicken fried rice is a quick, delicious meal made with simple ingredients and packed with flavor, perfect for busy weeknights.

Ingredients

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2 tablespoons vegetable oil
2 large eggs, beaten
1 pound boneless, skinless chicken breasts, diced
3 cups cooked and chilled white rice
1 cup frozen peas and carrots
1 small onion, diced
3 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
2 green onions, sliced (for garnish)

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Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
Add the remaining tablespoon of oil to the skillet. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
In the same skillet, add the onion and garlic, cooking for 2-3 minutes until fragrant.
Add the peas and carrots and cook for another 2-3 minutes until tender.
Add the cold rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes to heat through and slightly crisp.
Return the cooked chicken and eggs to the skillet. Add soy sauce, oyster sauce (if using), and sesame oil. Stir everything together and cook for another 2 minutes.
Garnish with sliced green onions and serve hot.

Notes

Use cold, day-old rice for the best texture.
Customize with additional vegetables like bell peppers or corn.
Oyster sauce adds depth but can be omitted for a simpler flavor.
Leftovers store well in the fridge for up to 3 days.

Nutrition

Serving Size: 1.5 cups
Calories: 410
Sugar: 3g
Sodium: 720mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 24g
Cholesterol: 135mg