Chicken Fried Rice – Simple, Quick and Easy

Craving for some takeout but don’t want to leave the comfort of your own home? This chicken fried rice recipe is a great way to satisfy your cravings for Chinese-American takeout. With fluffy rice, tender chicken, and your favorite vegetables, this recipe can easily feed a family of four. Not only is it delicious and easy to make, but it’s also a healthier option than takeout, as you can control the ingredients and portion size.

To start, you’ll need 3 cups of cooked white rice, preferably chilled. If you have leftover rice from the day before, it’s perfect to use in this recipe. You’ll also need 2 boneless, skinless chicken breasts, cut into small pieces, 1 cup of frozen peas and carrots, 1 cup of sliced mushrooms, 4 green onions thinly sliced, 3 cloves of minced garlic, 4 eggs, lightly beaten, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 teaspoon of sesame oil. You can also add your favorite vegetables to the dish, such as bell peppers, broccoli, or water chestnuts. Please lick the Read More for the printable recipe.

Here’s the breakdown

To start, in a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil and set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry until it is cooked through and no longer pink. Remove the chicken from the wok and set it aside. This will ensure that the chicken stays moist and juicy.

Add another tablespoon of vegetable oil to the wok. Add the peas, carrots, mushrooms, green onions, and garlic and stir-fry for 2-3 minutes until the vegetables are tender. Stir-frying the vegetables separately from the chicken allows each ingredient to cook properly and prevents them from getting overcooked.

Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are cooked through, then mix them with the vegetables. The eggs will give the dish a creamy texture and add an extra layer of flavor.

Add the cooked rice and cooked chicken to the wok and stir-fry everything together for 2-3 minutes. Make sure to break up any clumps of rice with a spatula or chopsticks.

Pour the sauce over the rice and chicken and stir-fry for another 2-3 minutes until everything is well coated and heated through. The sauce will add depth and complexity to the dish.

Serve the chicken fried rice hot, garnished with additional green onions if desired. This recipe makes four servings, so it’s perfect for a family of four. And the best part is that you can customize the recipe to your liking by adding your favorite vegetables or protein.

Not only is this chicken fried rice recipe delicious, but it’s also a healthier option than takeout. By making it at home, you can control the amount of oil and salt used in the dish. You can also add more vegetables to increase the nutritional value of the dish. For example, adding broccoli will add more fiber and vitamin C to the dish. You can also substitute brown rice for white rice to make the dish even healthier.

Overall, this chicken fried rice recipe is a great way to satisfy your cravings for takeout without leaving your home. It’s easy to make, customizable, and healthier than takeout. So next time you’re craving some Chinese-American takeout, try making this recipe at home. Your taste buds and your wallet will thank you!

Print

Quick & Easy Chicken Fried Rice

Course Main Course

Cuisine Chinese

Keyword Stir Fry

Prep Time 20 minutes

Cook Time 10 minutes

Servings 4 people

Calories 475 kcal

Ingredients

• 2 boneless, skinless chicken breasts, cut into small pieces
• 3 cups cooked white rice, preferably a day old and chilled
• 1 cup frozen peas and carrots, thawed
• 1 cup sliced mushrooms
• 4 green onions thinly sliced
• 3 cloves garlic minced
• 4 eggs lightly beaten
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil

Instructions

Instructions

1. In a small bowl, whisk together the soy sauces, oyster sauce and sesame oil and set aside.

2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. When you see wisps of smoke, add the chicken and stir-fry until it is cooked through and no longer pink. Remove the chicken from the wok and set it aside.

3. Add another tablespoon of vegetable oil to the wok. Add the peas, carrots, mushrooms, green onions, and garlic and stir-fry for 2-3 minutes until the vegetables are tender.

4. Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until they are cooked through, then mix them with the vegetables.

5. Add the cooked rice and cooked chicken to the wok and stir-fry everything together for 2-3 minutes.

6. Pour the sauce over the rice and chicken and stir-fry for another 2-3 minutes until everything is well coated and heated through.

7. Serve the chicken fried rice hot, garnished with additional green onions if desired.