Chicken Fried Rice

5 from 1 vote

Chicken Fried Rice made with cold cooked rice, diced chicken breast, and frozen mixed vegetables. The oyster sauce, soy sauce, and sesame oil are mixed into the chicken as a marinade instead of poured over the rice, so the seasoning spreads through the pan as everything cooks.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese, Filipino, Southeast Asian

Keyword: chicken fried rice, chicken recipe, comfort food, one-pot, quick

Servings: people

Calories: 490kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Wok or wide skillet A wide pan puts more of the rice against the hot surface
1 Mixing bowl For coating the chicken in the sauce

Ingredients

3 cups cooked white rice
2 pieces eggs beaten
6 ounces boneless chicken breast cut into small pieces
1 1/2 cups frozen mixed vegetables carrots, green peas, and corn
1 piece onion minced
2 cloves garlic minced
3 tablespoons cooking oil
Salt and ground black pepper to taste

Sauce Ingredients

1 tablespoon oyster sauce
3 tablespoons soy sauce
1/2 teaspoon sesame oil

US Customary - Metric

Instructions

Cut the chicken breast into small pieces and place them in a bowl. Add the oyster sauce, soy sauce, and sesame oil. Mix well until the chicken is coated with the sauce. Set aside.
6 ounces boneless chicken breast, 1 tablespoon oyster sauce, 3 tablespoons soy sauce, 1/2 teaspoon sesame oil
Heat the cooking oil in a pan. Once the oil is hot, add the beaten eggs and cook until mostly set. Remove the eggs from the pan, chop them into pieces, and set aside.
3 tablespoons cooking oil, 2 pieces eggs
Using the remaining oil in the pan, saute the garlic and onion. Add more cooking oil if needed.
2 cloves garlic, 1 piece onion, 3 tablespoons cooking oil
Once the onion softens, add the marinated chicken. Stir-fry for 2 to 3 minutes.
6 ounces boneless chicken breast
Add the frozen mixed vegetables. Continue stir-frying for 2 minutes.
1 1/2 cups frozen mixed vegetables
Add the cooked white rice. Toss everything together until all the ingredients are well blended. Return the chopped eggs to the pan and continue cooking for 3 minutes.
3 cups cooked white rice, 2 pieces eggs
Season with salt and ground black pepper to taste.
Salt and ground black pepper
Transfer the chicken fried rice to a serving plate. Serve immediately.

Video

Notes

Slicing the chicken – Put the chicken breast in the freezer for about 15 minutes before you cut it. The firmer meat is easier to slice into even pieces.

Oyster sauce – Lee Kum Kee and Mama Sita's both work here. Keep the bottle in the refrigerator once it is opened.

Heating the pan – Let the empty pan sit over the flame for about a minute before the oil goes in, so the eggs set on contact instead of spreading thin.

More egg – Use 3 eggs instead of 2 if you want a bigger share of egg in each serving. Nothing else in the recipe changes.

Nutrition