Hello, food lovers! Today, I'm sharing a recipe that will make you say goodbye to delivery and hello to a delicious, home-cooked meal in minutes. This easy chicken fried rice is packed with flavor, customizable with your favorite veggies, and perfect for a busy weeknight dinner.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 4
Shop Key Ingredients
- Low-Sodium Soy Sauce
- Toasted Sesame Oil
- Jasmine Rice
- Oyster Sauce (optional, for extra umami)
Full Recipe Ingredients
- 3 tablespoons vegetable oil, divided
- 1 lb boneless, skinless chicken breasts, cut into small, bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 4 cups cooked and chilled long-grain rice (day-old rice works best!)
- 3 large eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Add another tablespoon of vegetable oil to the skillet. Add the onion and carrots and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. Scramble the eggs until cooked, then mix them in with the vegetables.
- Add the remaining tablespoon of vegetable oil, the chilled rice, and the frozen peas to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until everything is heated through.
- Stir in the cooked chicken, soy sauce, oyster sauce (if using), and sesame oil. Continue to stir-fry for another 2 minutes to combine all the flavors.
- Remove from the heat and stir in the green onions. Season with salt and pepper to your liking.
