Easy Chicken Fried Rice
A cozy, weeknight staple that comes together quickly with leftover rice and flavorful stir fry. Easy Chicken Fried Rice balances tender chicken, eggs, peas, and carrots with soy and sesame for a comforting plate that feels like a hug in a pan.
Ingredients
- 2 cups c cooked white rice or day-old rice
- 2 cups diced cooked chicken breast
- 2 tablespoons vegetable oil
- 2 eggs large eggs
- 1/2 cup frozen peas
- 1/2 cup diced carrot
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1/2 teaspoon sesame oil
- to taste salt and pepper
- 2 stalks green onions, sliced
Instructions
- If you are using cold rice, break apart any clumps with your fingers or a fork so the grains separate and will fry evenly.
- Heat a large skillet or wok over medium high heat and add a tablespoon of oil. Scramble the eggs until just set, then remove and set aside.
- Add the remaining oil to the pan. Toss in the onion and carrot and cook for 2 to 3 minutes until they start to soften.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chicken and peas, cooking for 2 to 3 minutes until heated through.
- Add the rice, breaking up any remaining chunks. Stir to combine with the vegetables and chicken.
- Pour the soy sauce and oyster sauce over the rice. Stir well to coat every grain and distribute the sauce evenly.
- Return the eggs to the pan. Lightly toss with the rice so the eggs are in ribbons throughout the dish.
- Finish with sesame oil, salt, and pepper to taste. Garnish with green onions and serve hot.