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Chicken Fried Rice Recipe - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 3 cups cooked white rice, preferably day-old and chilled
  • 1 pound boneless, skinless chicken breast or thighs, cut into small bite-size pieces
  • 2 tablespoons neutral oil (canola, vegetable, or avocado), divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 cup frozen peas and carrots (no need to thaw)
  • 3 green onions, sliced (whites and greens separated)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce, plus more to taste
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper or black pepper
  • Pinch of red pepper flakes or a few dashes of hot sauce (optional)
  • Salt to taste (if needed)
  • Lime wedges and sesame seeds for serving (optional)

Instructions
 

  • Prep the rice. If your rice clumps, break it up with your hands or a fork. Cold, separated grains fry better and won’t turn mushy.
  • Season the chicken. Pat it dry and toss with a pinch of salt and pepper. Dry chicken browns faster and keeps its bite.
  • Heat the pan. Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil until shimmering.
  • Cook the chicken. Add the chicken in an even layer. Let it sear for 1–2 minutes before stirring. Cook until browned and just cooked through, 4–5 minutes total. Transfer to a plate.
  • Sauté aromatics. Add the remaining oil to the pan. Add onion and the white parts of the green onions. Cook 2 minutes until slightly soft. Stir in garlic and ginger and cook 30 seconds until fragrant.
  • Add veggies. Toss in peas and carrots. Stir-fry 2–3 minutes until heated through.
  • Scramble the eggs. Push everything to one side of the pan. Pour beaten eggs into the empty space. Let set for 20–30 seconds, then scramble into soft curds. Mix into the veggies.
  • Fry the rice. Add the chilled rice. Spread it out and let it sit for 30–45 seconds to get a little toasty. Break up any remaining clumps and stir-fry 2–3 minutes.
  • Season. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and red pepper flakes if you like heat. Toss well to coat every grain.
  • Finish with chicken. Return the chicken and any juices to the pan. Add the green onion tops. Stir-fry 1–2 minutes more. Taste and adjust with more soy sauce or a pinch of salt as needed.
  • Serve. Plate hot. Add lime wedges and a sprinkle of sesame seeds if you like a bright finish.