Description
Make restaurant-style chicken fried rice quickly at home using cold, day-old rice for the best texture.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 cup cooked, diced chicken breast
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 cups cold, day-old cooked white rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 2 green onions, sliced
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced chicken and cook until heated through, about 2 minutes. Remove the chicken and set it aside.
- Pour the beaten eggs into the hot skillet. Scramble quickly until just set, then break the eggs into small pieces. Remove the eggs and set them aside with the chicken.
- Add the frozen mixed vegetables to the skillet and cook for 2 minutes until thawed and tender.
- Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
- Return the cooked chicken and eggs to the skillet.
- Pour the soy sauce, oyster sauce, sesame oil, and white pepper over the rice mixture. Toss everything together quickly until the rice is evenly coated and heated, about 1 minute.
- Stir in the sliced green onions just before serving.
Notes
- Use rice that has been cooked and refrigerated for at least 12 hours. This prevents mushy fried rice.
- Use high heat when stir-frying the rice to achieve a slightly crispy texture.
- Adjust soy sauce to your preference for saltiness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 850
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 180