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Amazing chicken fried rice in 25 minutes

chicken fried rice
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You can make restaurant-style Chicken Fried Rice right at home. This quick and easy recipe delivers that perfect takeout flavor using day-old rice for the best texture.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1 teaspoon soy sauce (for marinating chicken)
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 1/2 cup yellow onion, finely chopped
  • 3 cups cold, cooked day-old white rice
  • 2 tablespoons soy sauce (for seasoning)
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon toasted sesame oil
  • 1 green onion, sliced (for garnish)

Instructions

  1. Toss the cut chicken pieces with 1 teaspoon of soy sauce. Set aside briefly.
  2. Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and quickly scramble until just set. Remove the eggs and set them aside.
  3. Add the remaining 1/2 tablespoon of oil to the hot skillet. Add the marinated chicken and cook, stirring frequently, until browned and cooked through, about 4 to 5 minutes. Remove the chicken and set it aside with the eggs.
  4. Add a small splash more oil if the pan is dry. Add the chopped onion and cook until soft, about 2 minutes.
  5. Add the frozen peas and carrots. Stir-fry for 2 minutes until heated through.
  6. Push the vegetables to one side of the wok. Add the cold rice to the empty side and break it up with your spatula. Let the rice sit for about 1 minute to heat up before stirring it into the vegetables.
  7. Return the cooked chicken and eggs to the pan. Pour the 2 tablespoons of soy sauce and the oyster sauce (if using) over the rice mixture.
  8. Stir everything together quickly and vigorously until the rice is evenly coated and heated through, about 3 minutes.
  9. Remove from heat. Drizzle with toasted sesame oil and toss one last time.
  10. Garnish with sliced green onions before serving immediately.

Notes

  • Using cold, day-old rice is key for fluffy, non-mushy fried rice.
  • Cook ingredients in batches if your pan is not large enough to prevent steaming instead of frying.
  • Adjust soy sauce to your preference for saltiness.

Nutrition

Find it online: https://savoryskies.com/easy-chicken-fried-rice-recipe-25-min/