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Easy Chicken Fried Rice Recipe

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5 from 79 reviews

This Chicken Fried Rice recipe features tender, golden-brown chicken combined with fluffy, chilled white rice, fresh vegetables, and a savory blend of soy and oyster sauces. Perfectly stir-fried in a wok or skillet, this dish combines the satisfying crunch of crispy rice with the rich flavors of garlic, eggs, and sesame oil for a quick, delicious, and hearty meal.

Ingredients

Protein

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 large eggs, beaten

Carbohydrates & Vegetables

  • 3 cups cooked and chilled white rice (from about 1 cup uncooked; prepared 1 day ahead)
  • 1 cup frozen peas and carrots
  • 3 green onions, sliced

Seasonings & Sauces

  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1 tablespoon sriracha (optional, for heat)

Oils

  • 2 tablespoons vegetable oil, divided (1 tbsp for chicken, 1 tbsp for rice)

Instructions

  1. Season and Cook Chicken: Season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes. Add the chicken to the hot skillet, making sure pieces are spaced out. Cook for 5-7 minutes total, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Remove chicken from skillet and set aside.
  2. Sauté Garlic: Add the remaining tablespoon of vegetable oil to the same skillet. Toss in the minced garlic and cook for about 30 seconds until fragrant, making sure it does not brown.
  3. Add and Crisp Rice: Add the chilled cooked rice to the skillet, spreading it evenly across the pan. Gently press down and let the rice cook undisturbed for 2-3 minutes to develop a crispy layer on the bottom.
  4. Cook the Eggs: Push the rice to one side of the skillet. Pour the beaten eggs into the empty side and scramble for 30-45 seconds until just set but still soft. Then mix the eggs into the rice thoroughly.
  5. Add Sauces and Oil: Stir in the soy sauce, oyster sauce, and sesame oil, mixing constantly to evenly coat the rice and eggs with flavor.
  6. Combine Chicken and Vegetables: Return the cooked chicken to the skillet along with the frozen peas and carrots and sliced green onions. Stir-fry everything together for 3-4 minutes until the vegetables are heated through.
  7. Season and Serve: Taste and adjust seasoning with salt, pepper, and optional sriracha for heat. Serve immediately while hot and enjoy the crispy, flavorful chicken fried rice.

Notes

  • Use chilled rice prepared at least a day ahead to prevent sticking and achieve the signature crispy texture.
  • Cooking chicken in batches ensures even browning and avoids overcrowding the pan.
  • Adjust soy sauce and oyster sauce quantities to your preferred saltiness and flavor.
  • Sriracha adds a spicy kick, but can be omitted for a milder dish.
  • For gluten-free option, use gluten-free soy sauce and oyster sauce.

Find it online: https://mealoria.com/easy-chicken-fried-rice-recipe/