Chicken Fried Rice

Who can resist a sizzling skillet of golden, flavorful rice packed with tender chicken and crisp veggies? It's fast, foolproof, and endlessly customizable. Get ready to enjoy greatness in 30 minutes or less.

Course Main

Cuisine Fusion

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 454kcal

Author Imma

Ingredients

The Chicken

1 pound (450g) boneless, skinless chicken thighs or breasts
1-1½ tablespoons (15-20ml) soy sauce
½ teaspoon (2-3g) minced garlic
½ teaspoon (2-3g) minced ginger
½ teaspoon (2-3g) oyster sauce
½ cup (57-28g) sliced onions
1 teaspoon (5g) hot sauce (adjust to taste)

The Fried Rice

2-3 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon (6g) minced ginger
½ small onion, sliced
1 cup (127g) peas and carrots (fresh or frozen)
¼ cup (60ml) canola oil (any neutral-flavored cooking oil)
salt and pepper to taste
4 cups (480g) cooked long-grain rice (leftover day-old rice works best)
3 tablespoons (45ml) soy sauce (I used light soy sauce)
1 tablespoon (15ml) oyster sauce
2 green onions, sliced
½-1 tablespoon (2-5g) red pepper flakes
1 dash curry powder (optional)
½-1 teaspoon (2-5g) hot sauce

Instructions

Cut the chicken into bite-sized pieces. Mix the soy sauce, garlic, ginger, oyster sauce, onions, and hot sauce. Pour the mixture over the chicken, stir to coat, and then marinate as time permits (several hours or overnight).
Break up the rice clumps before starting. Heat a large wok or skillet on medium-high heat with about a tablespoon of oil.
Add the lightly beaten eggs and stir quickly to break them apart. As soon as the eggs are firm, transfer them to a plate. Try not to overcook them, as they will be going back into the pan when assembling.
Add about a tablespoon of oil to the wok or pan. Once hot, add the marinated chicken and lightly season with salt and pepper. Saute for 5-6 minutes or until cooked through. Transfer chicken to a plate and set aside.
Add another tablespoon of oil to the wok, followed by onions, garlic, ginger, peas, carrots, and basil (if using). Cook for 2-3 minutes.
Add the rice and stir vigorously for 2-3 minutes. Add the soy sauce, oyster sauce, and about a tablespoon of water to moisten the rice.
Finally, return the eggs and chicken to the pan. Stir well until the chicken is heated through and the mixture is combined. Add pepper flakes or hot sauce if desired.
Adjust seasoning with salt, pepper, and soy sauce as needed. Garnish with chopped scallions and serve.

Notes

Save time with leftover cooked chicken; add it at the end and heat through.
For using fresh rice, spread it out on a baking sheet and let it dry for an hour or two before making the recipe.
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition