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
2 cups day-old jasmine or long-grain white rice (chilled)
2 cups cooked chicken breast or thigh, diced
2 tablespoons vegetable oil (divided)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 cup frozen peas and carrots mix
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and white pepper, to taste
2 green onions, chopped (for garnish)
Optional: red pepper flakes or chili oil for heat
Instructions
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.
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.
Push vegetables to one side of the pan. Pour in beaten eggs and scramble gently until cooked through.
Add chilled rice and break apart clumps. Return chicken to the pan.
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.
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