Better-Than-Takeout Chicken Fried Rice
This Better-Than-Takeout Chicken Fried Rice is a quick, flavorful dish made with tender chicken, scrambled eggs, vegetables, and rice stir-fried in a savory soy-based sauce. It’s perfect for busy weeknights and customizable with your favorite add-ins.
Ingredients
- 2 tablespoons sesame oil or vegetable oil
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1 cup diced onion
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 cups cooked, chilled white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 to taste salt and pepper
- 2 green onions sliced (for garnish)
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until browned and fully cooked, about 5–7 minutes. Remove from pan and set aside.
- In the same pan, add remaining oil and sauté onions, peas, and carrots until soft, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Push the veggies to one side of the pan. Add the beaten eggs to the empty space and scramble until just cooked. Stir together with the veggies.
- Stir in the cold, cooked rice and return the chicken to the pan. Mix everything well and cook for 2–3 minutes until heated through.
- Add soy sauce and oyster sauce (if using). Taste and adjust seasoning with salt, pepper, or more soy sauce as desired.
- Top with sliced green onions and serve hot.
Nutrition
Serving: 1peopleCalories: 420kcalCarbohydrates: 45gProtein: 28gFat: 15gSaturated Fat: 3gSodium: 780mgFiber: 2gSugar: 3g
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