Description
A quick and easy homemade chicken fried rice that’s even better than takeout, packed with flavor and ready in under 30 minutes.
Ingredients
Units
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- 2 cups cooked white rice (preferably cold)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 large eggs, beaten
- 1 cup cooked chicken breast, diced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
Instructions
- Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds. Then add peas, carrots, and diced chicken. Stir-fry for 2-3 minutes until heated through.
- Add the cold rice, breaking up clumps. Stir-fry for another 2-3 minutes until rice is hot.
- Return the scrambled eggs to the skillet and mix well.
- Add soy sauce, oyster sauce (if using), and green onions. Stir to combine and cook for another 1-2 minutes.
- Season with salt and pepper to taste, then serve hot.
Notes
- Use day-old rice for best texture and flavor.
- You can substitute chicken with shrimp, beef, or tofu.
- Adjust soy sauce to taste or use low-sodium version if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 125mg