A quick and easy restaurant-style chicken fried rice packed with flavor, tender chicken, fluffy rice, and crispy veggies!
Ingredients:
🥘 Serves 3-4
For the Fried Rice:
- 2 tbsp oil (sesame or vegetable)
- 2 eggs, beaten
- 1 chicken breast, diced (or 1 cup cooked, shredded chicken)
- 2 cups cold cooked rice (day-old rice works best!)
- ½ cup frozen peas & carrots
- 2 green onions, sliced
- 3 cloves garlic, minced
For the Sauce:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tsp sesame oil
- ½ tsp black pepper
- ½ tsp sugar (optional, balances flavors)
Instructions:
1️⃣ Scramble the Eggs
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add beaten eggs, scramble until just cooked, then remove from the pan.
2️⃣ Cook the Chicken
- In the same pan, add 1 tbsp oil and cook chicken until golden brown and cooked through (4-5 minutes).
- Remove and set aside.
3️⃣ Stir-Fry the Rice
- Add a little more oil if needed, then stir-fry garlic, peas, and carrots for 1-2 minutes.
- Add cold rice, breaking up any clumps.
4️⃣ Add the Sauce & Combine
- Stir in soy sauce, oyster sauce, sesame oil, black pepper, and sugar.
- Add chicken and scrambled eggs, mixing well.
- Cook for 2 more minutes, tossing everything together.
5️⃣ Finish & Serve
- Stir in green onions and serve hot!
