Name: Chicken Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 lb boneless skinless chicken thighs or breasts, diced; 2 eggs, lightly beaten; 1 cup mixed vegetables (peas, carrots, corn); 3 green onions, chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp dark soy sauce (optional, for color); 1 tsp oyster sauce or hoisin sauce; 1 tsp sesame oil; 2–3 tbsp vegetable oil (for cooking); Salt and pepper to taste

Description

Craving takeout but want something better and more budget-friendly? This chicken fried rice is your new go-to weeknight favorite. Packed with juicy chicken, fluffy eggs, and colorful veggies, it’s tossed in a savory, slightly smoky sauce that hits all the right notes. With just a few pantry staples and less than 30 minutes, you’ll have a satisfying, crowd-pleasing meal that rivals your favorite Chinese restaurant. Whether you’re clearing out leftovers or planning a quick dinner, this recipe is sure to make it into your regular rotation. It’s comfort food, reimagined—simple, flavorful, and endlessly customizable.

Ingredients

2 cups cooked jasmine rice (preferably day-old)
1 lb boneless skinless chicken thighs or breasts, diced
2 eggs, lightly beaten
1 cup mixed vegetables (peas, carrots, corn)
3 green onions, chopped
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp dark soy sauce (optional, for color)
1 tsp oyster sauce or hoisin sauce
1 tsp sesame oil
2–3 tbsp vegetable oil (for cooking)
Salt and pepper to taste

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Instructions

Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
In the same pan, add a bit more oil. Scramble the beaten eggs until just set. Remove and set aside with the chicken.
Add garlic and ginger to the pan. Sauté briefly, then toss in the vegetables. Cook for 2–3 minutes.
Add the rice. Let it sit undisturbed for 30–60 seconds to crisp, then stir everything together.
Add soy sauce, dark soy sauce (if using), oyster sauce, and sesame oil. Stir well.
Return the chicken and eggs to the pan. Toss to combine and heat through.
Garnish with chopped green onions and serve hot.

Notes

For the best texture, use rice that’s been chilled in the fridge. Don’t over-stir—it’s okay to let the rice develop a little crust in the pan. You can substitute chicken with tofu or shrimp for variety.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired