Description
A quick and easy chicken fried rice recipe that delivers delicious flavors in minutes. Perfect for using leftover rice and chicken.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 2 eggs, beaten
- 1/2 cup carrots, diced
- 1/2 cup peas
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 tsp ginger, grated
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat oil in a large pan or wok over medium-high heat.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Push garlic and ginger to the side, pour beaten eggs into the pan, and scramble until fully cooked.
- Add carrots and peas, stir-fry for 2 minutes until slightly tender.
- Add diced chicken, stir to combine.
- Add cooked rice, breaking up any clumps.
- Pour soy sauce and oyster sauce over the rice, mix well.
- Stir-fry for 3-4 minutes until everything is heated through.
- Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot.
Notes
- Use cold, day-old rice for best texture.
- Adjust soy sauce to taste if you prefer less salt.
- Add other vegetables like bell peppers or corn if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg
Keywords: chicken fried rice, easy recipe, quick meal, stir-fry, Asian food