Description
A flavorful, takeout-style Chinese Chicken Fried Rice made with tender chicken, day-old jasmine rice, crisp vegetables, and a savory soy–oyster sauce blend. Quick, easy, and perfect for weeknight dinners or meal prep.
Ingredients
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2 cups day-old jasmine or long-grain white rice (chilled)
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2 cups cooked chicken breast or thigh, diced
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2 tablespoons vegetable oil (divided)
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1 small onion, diced
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2 cloves garlic, minced
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1 teaspoon fresh ginger, minced
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1 cup frozen peas and carrots mix
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2 eggs, beaten
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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Salt and white pepper, to taste
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2 green onions, chopped (for garnish)
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Optional: red pepper flakes or chili oil for heat
Instructions
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Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken, season lightly, and sear until golden brown. Remove and set aside.
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Add the remaining oil to the pan. Sauté onion, peas, and carrots until tender-crisp. Stir in garlic and ginger and cook for 30 seconds.
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Push vegetables to one side of the pan. Pour in beaten eggs and scramble gently until cooked through.
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Add chilled rice and break apart clumps. Return chicken to the pan.
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Drizzle soy sauce, oyster sauce, and sesame oil over the rice. Stir-fry for 3–4 minutes, letting the rice toast slightly. Taste and adjust seasoning with salt, white pepper, or red pepper flakes.
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Garnish with chopped green onions and serve hot.
Notes
Use day-old rice for the best texture—fresh rice tends to clump.
For a lighter version, reduce oil and increase vegetables.
To meal prep, store components separately and stir-fry just before serving.
Substitute tamari for a gluten-free option or tofu for a vegan variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese