Description
This Chicken Fried Rice is a quick and flavorful meal made with cold cooked rice, tender chicken, vegetables, and a savory soy-oyster sauce mixture. Perfect for a weeknight dinner or using leftover rice.
Ingredients
Units
Scale
- 900 g (2 lb) cooked rice, cold
- 1 tsp olive oil
- 1 onion, finely chopped
- 350 g (12 oz) chicken breasts, cut into 2cm pieces
- 3 carrots (approx. 300 g), chopped
- 2 garlic cloves, crushed
- 1 tbsp ginger, minced
- 1 tbsp Chinese five spice
- 200 g (7 oz) frozen peas
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 4 eggs
Instructions
- Heat olive oil in a large wok or skillet over medium-high heat.
- Add chopped onion and sauté for 2–3 minutes until translucent.
- Add chicken pieces and cook until no longer pink, about 5–6 minutes.
- Add carrots, garlic, ginger, and Chinese five spice. Stir-fry for 2–3 minutes until fragrant and slightly softened.
- Push ingredients to one side of the pan and scramble the eggs on the empty side until cooked through, then mix with the other ingredients.
- Add cold cooked rice, frozen peas, dark soy sauce, and oyster sauce. Stir-fry for 3–4 minutes until everything is heated through and well combined.
- Adjust seasoning to taste and serve immediately.
Notes
- Use cold, leftover rice for best texture and to prevent sogginess.
- Feel free to substitute vegetables based on preference or availability.
- For extra flavor, add a splash of sesame oil at the end.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 155mg