Description

This chicken fried rice is quick, easy, and packed with flavor—better than your favorite takeout! Made with tender chicken, fluffy rice, scrambled eggs, and a medley of vegetables, it’s the perfect weeknight meal. Customize it with your favorite add-ins like shrimp, pork, or tofu.

Ingredients

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2 cups cooked white rice (day-old, chilled works best)
2 tbsp vegetable oil, divided
2 large eggs, beaten
1 cup cooked chicken, diced or shredded
1/2 cup frozen peas and carrots (thawed)
3 green onions, sliced
3 tbsp soy sauce
1 tbsp oyster sauce (optional, for extra flavor)
1/2 tsp sesame oil
1/4 tsp white or black pepper

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Instructions

Prep the ingredients: Ensure your rice is cold and clump-free for the best texture. Dice your chicken and slice the green onions.
Cook the eggs: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove from the skillet and set aside.
Stir-fry the chicken and vegetables: Add the remaining oil to the skillet. Toss in the chicken, peas, and carrots. Stir-fry for 2–3 minutes until heated through.
Add the rice: Break up the cold rice and add it to the skillet. Stir-fry everything together for 3–4 minutes.
Season the dish: Pour in the soy sauce, oyster sauce (if using), sesame oil, and pepper. Mix well to evenly coat the rice.
Finish with eggs and green onions: Add the scrambled eggs back to the skillet along with the green onions. Toss everything together.
Serve hot: Transfer to a serving dish and enjoy immediately!

Notes

Day-old rice is best because it’s less sticky. If using freshly cooked rice, spread it out on a tray and let it cool before using.
Customize with other proteins like shrimp, pork, or tofu.
Add extra veggies such as bell peppers, mushrooms, or broccoli for more variety.