Description

A quick and easy chicken fried rice recipe that tastes even better than takeout, packed with tender chicken, scrambled eggs, vegetables, and savory flavors.

Ingredients

Units Scale

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, diced
2 cups cooked white rice (preferably cold)
1 cup frozen peas and carrots, thawed
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
2 green onions, sliced
2 cloves garlic, minced
Salt and pepper to taste

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Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the garlic and cook for about 30 seconds until fragrant.
Push the garlic to the side and pour in the beaten eggs. Scramble them until fully cooked.
Add the thawed peas and carrots and stir-fry for 2-3 minutes.
Add the cooked rice and chicken back to the pan. Stir well to combine all ingredients.
Pour in the soy sauce and oyster sauce (if using), and stir until everything is evenly coated and heated through.
Stir in the sliced green onions, then remove from heat and serve hot.

Notes

Cold, day-old rice works best to prevent a mushy texture.
Feel free to swap chicken for shrimp, pork, or tofu.
Add extra vegetables like bell peppers or corn for variation.

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 2g
Sodium: 720mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 135mg