Chicken Fried Rice Recipe

Easy Chicken Fried Rice Recipe

This recipe is perfect for a quick and delicious weeknight meal. It’s easily customizable with your favorite vegetables and protein.

Ingredients:

• 3 cups cooked and cooled long-grain white rice (ideally day-old)
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1 small onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and freshly ground black pepper, to taste
• 2 scallions, thinly sliced (for garnish)

Cooking Guide:

1. Cook the Rice (if not already cooked): In a pot of boiling water, cook the rice according to package instructions. Drain, spread on a baking sheet, and refrigerate for at least 30 minutes, or until completely cool.
2. Marinate the Chicken (optional): In a bowl, toss the chicken with 1 tablespoon of soy sauce and a pinch of black pepper. Marinate for 10 minutes while you prepare the other ingredients.
3. Heat the Oil: In a large wok or skillet, heat vegetable oil over medium-high heat.
4. Scramble the Eggs: Push the oil to one side of the pan and add the eggs. Scramble the eggs until just set, then remove from the pan and set aside.
5. Cook the Chicken: Add the chicken to the hot oil and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
6. Sauté the Vegetables: Add the onion and garlic to the pan and cook for 1-2 minutes, or until softened. Add the frozen peas and carrots and cook for another minute.
7. Combine Everything: Add the cooked rice, soy sauce, oyster sauce (if using), sesame oil, and black pepper to the pan. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
8. Incorporate the Chicken and Eggs: Add the cooked chicken and scrambled eggs back to the pan and toss to combine. Heat for another minute or two, until everything is heated through.
9. Garnish and Serve: Remove from heat and garnish with sliced scallions. Serve immediately.

Tips:

• Use cold, cooked rice for best results. Cold rice fries better and prevents the dish from becoming mushy. Leftover rice works perfectly for this recipe.
• If you don’t have oyster sauce, you can substitute with an additional tablespoon of soy sauce.
• Feel free to add other vegetables you like, such as chopped broccoli, bell peppers, or bean sprouts.
• For a spicier flavor, add a pinch of red pepper flakes to the pan while cooking the vegetables.
• You can use any type of cooked protein in this recipe, such as shrimp, pork, or tofu.