Description
A quick, customizable homemade chicken fried rice recipe that is better than takeout, packed with flavor and perfect for using leftovers.
Ingredients
Scale
- 3 cups cooked rice
- 1 lb chicken breast or thighs, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 eggs
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken and cook until fully cooked and browned. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add minced garlic and sauté until fragrant.
- Push garlic to the side, crack eggs into the skillet, and scramble until just set.
- Add cooked rice to the skillet, breaking up clumps, and stir to combine with eggs and garlic.
- Add cooked chicken back to the skillet along with mixed vegetables.
- Pour soy sauce, sesame oil, and oyster sauce over the mixture. Stir well to coat everything evenly.
- Cook for an additional 5-7 minutes, allowing flavors to meld and rice to sear slightly.
- Serve hot, garnished with chopped green onions if desired.
Notes
Use day-old rice for best texture. Feel free to customize with additional vegetables or spices. Reheat well on stovetop or microwave.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: Asian
Keywords: chicken fried rice, easy recipes, quick dinner
