Ingredients
2 cups cooked white rice (preferably cold, day-old)
1 lb boneless, skinless chicken breast or thighs, diced
2 tbsp vegetable oil, divided
2 eggs, lightly beaten
1 cup frozen peas and carrots, thawed
1/2 cup diced onion
2 cloves garlic, minced
3 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional, for depth)
1 tsp sesame oil
Salt and pepper, to taste
Green onions and sesame seeds, for garnish (optional)
Instructions
1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add remaining oil. Sauté onion and garlic for 1–2 minutes until fragrant.
3. Push veggies to one side. Add eggs to the other side of the pan and scramble until just cooked through.
4. Add thawed peas and carrots. Stir everything together.
5. Add cold rice to the skillet. Stir-fry for 2–3 minutes, breaking up clumps.
6. Return cooked chicken to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Toss everything to coat evenly.
7. Cook another 1–2 minutes until heated through. Garnish with green onions or sesame seeds if desired, and serve hot.
Notes
• Cold day-old rice works best to avoid mushiness.
• For added flavor, stir in chili garlic sauce or sriracha.
• Easily swap chicken for shrimp, tofu, or leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pan, Asian-Inspired
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 3g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
Keywords: easy chicken fried rice, quick fried rice recipe, 30 minute chicken dinner, takeout style fried rice