Description
A delicious and easy recipe for Restaurant-Style Chicken Fried Rice that you can make at home.
Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons vegetable oil, divided
- 1 cup frozen peas and carrots mix
- 3 green onions, chopped
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the frozen peas and carrots and sauté for about 2-3 minutes until heated through. Push the vegetables to one side of the skillet.
- Pour the beaten eggs into the empty side of the skillet and scramble until fully cooked. Mix the eggs with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps. Stir in the cooked chicken, soy sauce, oyster sauce (if using), and sesame oil. Mix everything together and cook for an additional 3-5 minutes, allowing the rice to get slightly crispy.
- Stir in the chopped green onions and adjust seasoning with more salt and pepper if needed. Remove from heat and serve hot.
Notes
- For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth for added flavor.
- Add additional vegetables like bell peppers, broccoli, or snap peas for extra nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg