Description
Chicken Fried Rice is a quick, flavorful dish made with tender chicken, fluffy rice, vegetables, and savory sauces. A better-than-takeout meal ready in 30 minutes.
Ingredients
- Cooked Jasmine Rice: 4 cups, cold and day-old
- Chicken Breast or Thighs: 1 lb, diced
- Vegetable Oil: 3 tablespoons
- Eggs: 2 large, lightly beaten
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Carrots: 1 cup, diced small
- Peas: 1 cup, frozen and thawed
- Green Onions: ½ cup, sliced
- Soy Sauce: 3 tablespoons
- Oyster Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Salt & Pepper: To taste
Instructions
- Preheat Your Equipment: Heat a wok or large skillet over high heat until hot.
- Combine Ingredients: Add 1 tablespoon oil, cook chicken until golden and cooked through. Remove and set aside.
- Prepare Your Cooking Vessel: Add another tablespoon oil. Scramble eggs until just set, then remove from pan.
- Assemble the Dish: Add remaining oil, sauté garlic, ginger, carrots, and peas for 2–3 minutes.
- Cook to Perfection: Stir in rice, breaking up clumps. Fry for 5 minutes until hot and slightly crispy.
- Finishing Touches: Return chicken and eggs, add soy sauce, oyster sauce, and sesame oil. Toss well.
- Serve and Enjoy: Garnish with green onions and serve hot.
Notes
- Use day-old rice: Cold, firm rice fries best.
- Cook on high heat: Prevents sogginess and gives smoky flavor.
- Don’t overcrowd the pan: Cook in batches if needed.
- Add sesame oil at the end: Preserves its nutty aroma.