Description
A restaurant-style chicken fried rice recipe featuring crispy, juicy chicken, fluffy day-old rice, fresh veggies, and a savory umami sauce. Perfect for quick weeknight dinners or satisfying comfort food at home.
Ingredients
- 1 lb (450g) chicken breast or thigh, diced
- 3 tablespoons (45ml) soy sauce (low-sodium recommended)
- 2 teaspoons (10ml) toasted sesame oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 3 stalks green onions, sliced
- 4 cups (600g) cooked jasmine rice, day-old preferred
- 2 large eggs
- 1 medium carrot, finely diced (about 70g)
- ½ cup (75g) frozen peas
- 3 tablespoons (45ml) vegetable oil (avocado or canola oil preferred)
- ½ teaspoon white pepper (optional)
- 1 tablespoon (15ml) oyster sauce (or hoisin sauce as substitute)
Instructions
- Marinate the chicken: In a mixing bowl, combine diced chicken with 2 tablespoons soy sauce, 1 teaspoon sesame oil, half the minced garlic, and half the green onions. Stir well and let sit for at least 10 minutes.
- Prep veggies and rice: Dice the carrot, slice remaining green onions, and mince ginger. If using freshly cooked rice, spread it on a tray to cool and dry for about 20 minutes.
- Cook the chicken: Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer. Cook undisturbed for 2-3 minutes to form a crust, then stir and cook until golden and cooked through, about 5 more minutes. Remove chicken and set aside.
- Scramble the eggs: Lower heat to medium, add a little oil if needed, pour in beaten eggs, scramble quickly until cooked, then remove and set aside with chicken.
- Sauté aromatics: Add remaining oil to skillet, toss in minced garlic, ginger, and diced carrot. Stir-fry for 1-2 minutes until fragrant and carrots soften.
- Add rice and veggies: Add rice, peas, and white pepper. Stir-fry, breaking up clumps, until heated through and slightly toasted, about 4-5 minutes.
- Combine everything: Return chicken and eggs to pan. Drizzle with remaining 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil. Toss to combine and heat through. Finish with sliced green onions.
- Serve immediately with extra soy sauce or chili sauce if desired.
Notes
[‘Use day-old rice or cool freshly cooked rice to prevent clumping.’, ‘Do not overcrowd the pan when cooking chicken to ensure crispiness.’, ‘Cook chicken over medium-high heat for a good sear.’, ‘Marinate chicken for at least 10 minutes for best flavor and juiciness.’, ‘Add toasted sesame oil at the end to avoid burning and preserve aroma.’, ‘Scramble eggs separately to keep them fluffy.’, ‘Customize veggies as desired (bell peppers, snap peas, mushrooms).’, ‘For leftovers, reheat in a hot skillet with a splash of oil to maintain crispness; avoid microwaving directly.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sodium: 750
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 28
Keywords: chicken fried rice, crispy chicken, easy fried rice, restaurant style fried rice, quick dinner, weeknight meal, Asian recipe