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Chicken Fried Rice

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Chicken Fried Rice is a quick, flavorful one-pan dish made with tender chicken, fresh vegetables, scrambled eggs, and savory sauce-coated rice. It’s perfect for a fast weeknight dinner or homemade takeout alternative.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
  • Diet: Halal

Ingredients

  • ⅓ cup oyster sauce
  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons neutral oil (canola, grapeseed, or peanut), divided
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, lightly beaten
  • 3 cups chopped fresh vegetables (e.g., red bell pepper, broccoli, mushrooms)
  • 12 ounces frozen peas and carrots, thawed
  • 3 garlic cloves, minced
  • 2½ cups cold cooked brown rice
  • ⅔ cup chopped green onions
  • Red pepper flakes or hot sauce (optional, for serving)

Instructions

  1. In a bowl, mix oyster sauce and 2 tablespoons soy sauce. Set aside.
  2. Heat a large skillet over medium heat. Add ½ tablespoon butter, pour in eggs, and scramble until just cooked. Transfer to a bowl.
  3. Wipe the skillet clean, increase to high heat, and add 1 tablespoon oil. Add chicken and 1 tablespoon soy sauce. Cook for 4 minutes until cooked through. Transfer to plate with eggs.
  4. Add remaining 1 tablespoon oil to skillet. Stir in fresh vegetables and cook for 4–5 minutes until crisp-tender.
  5. Add remaining 1½ tablespoons butter and thawed peas and carrots. Stir constantly for 30 seconds.
  6. Stir in garlic and cook for another 30 seconds.
  7. Add cold rice, breaking up clumps. Pour in sauce mixture and stir until well combined and heated through, about 2 minutes.
  8. Return chicken and eggs to the skillet with green onions. Stir and cook for 1 more minute.
  9. Serve hot with red pepper flakes or hot sauce if desired.

Notes

  • Use shrimp or tofu instead of chicken for variation.
  • Cold, day-old rice works best for fried rice.
  • Swap vegetables based on what you have — zucchini, corn, snap peas, spinach.
  • Use tamari and gluten-free oyster sauce for a gluten-free version.
  • Reheat leftovers in a skillet or microwave; freeze for up to 3 months.

Nutrition

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