Description
Chinese Chicken Fried Rice is a classic takeout-style dish made with tender chicken, fluffy rice, vegetables, and savory soy sauce—all stir-fried together in one pan for a quick and satisfying meal.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 cups cold cooked white rice (preferably day-old)
- 1 cup frozen peas and carrots, thawed
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, sliced (optional for garnish)
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until fully cooked. Remove and set aside.
- Add the remaining 1 tablespoon oil to the skillet. Add diced chicken, season with salt and pepper, and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add onion and garlic, and sauté for 1–2 minutes until fragrant.
- Add peas and carrots, and stir-fry for another 2–3 minutes until heated through.
- Add the cold rice, breaking up any clumps, and stir-fry for 2–3 minutes until warmed.
- Return chicken and eggs to the skillet. Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through.
- Taste and adjust seasoning if needed. Garnish with green onions and serve hot.
Notes
- Use day-old rice for the best texture—fresh rice can become mushy.
- Customize with other vegetables like bell peppers or corn.
- Leftovers reheat well and make a great meal prep option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg