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Quick Chicken Fried Rice

A close-up of a plate of chicken fried rice, featuring tender chicken pieces, scrambled egg, and bright green peas.
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A fast and flavorful chicken fried rice recipe, perfect for busy weeknights. Customize with your favorite vegetables and proteins.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 cup frozen peas and carrots
  • 2 large eggs, lightly beaten
  • 4 cups cooked and cooled leftover rice
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add garlic and ginger to the skillet and cook until fragrant, about 30 seconds.
  3. Add frozen peas and carrots and cook until tender-crisp, about 3-5 minutes.
  4. Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked through.
  5. Add cooked rice to the skillet. Break up any clumps with your spoon.
  6. Add cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir everything together until well combined and heated through, about 5 minutes.
  7. Serve immediately.

Notes

  • For best results, use day-old rice. It will be drier and less likely to clump.
  • Feel free to substitute shrimp, tofu, or beef for the chicken.
  • Add other vegetables like broccoli florets, bell peppers, or onions for extra flavor and nutrients.
  • For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.

Nutrition

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