Chicken Fried Rice 🍚
This Chicken Fried Rice recipe is a quick and delicious meal that's perfect for using up leftover rice and veggies. It combines tender chicken, fresh vegetables, and fluffy rice, all tossed in a savory sauce for a delightful, well-rounded dish.
Ingredients
Chicken:
2 lbs chicken breast or chicken thigh meat, boneless skinless
2 tbsp peanut oil (canola or vegetable oil will work too)
2 tsp low sodium soy sauce
Vegetables:
2 tbsp peanut oil
4 garlic cloves, minced
1 tsp fresh grated ginger
1 small yellow onion, diced
1 medium carrot, diced
1 cup frozen peas
2 tsp low sodium soy sauce
Eggs:
2 eggs
2 tsp low sodium soy sauce
Sauce:
⅓ cup low sodium soy sauce
1 ½ tbsp oyster sauce
1-2 tsp sesame seed oil (optional)
Rice:
5 cups cold cooked rice
Directions
Prepare Ingredients:
Dice the chicken and vegetables, whisk the eggs with a splash of soy sauce, and mix together soy sauce, oyster sauce, and sesame seed oil (if using).
Cook Chicken:
Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add oil and sauté the chicken with soy sauce until just cooked through. Remove from the pan and set aside.
Cook Vegetables:
Add a little more oil to the pan if needed and add the onions and carrots. Cook until softened, then add peas and cook for another minute.
Sauté Garlic and Ginger:
Make a well in the middle of the vegetables, add garlic and ginger with a splash of oil. Sauté just until fragrant, then mix it in with the vegetables.
Cook Eggs:
Spread the vegetables to the sides of the pan and pour the whisked eggs into the middle. Cover the pan with a lid and let the eggs cook for a couple of minutes, until almost set.
Combine Rice and Eggs:
Fluff the rice and add it to the pan. Stir to combine with the vegetables and eggs.
Add Chicken and Sauce:
Add the cooked chicken back to the pan and stir to combine. Pour the sauce mixture over the rice and mix well to coat everything evenly. Sauté for a couple of minutes to heat through.
Serve:
Remove from heat and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 6