Chicken Fried Rice

• 2 cups cooked and cooled rice
• 1 cup diced cooked chicken
• 1/2 cup frozen peas and carrots mix
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1/4 teaspoon black pepper

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add onion and garlic, sauté until fragrant, about 1 minute.
2. 2 Push the onion mixture to the side and pour in the beaten eggs. Scramble the eggs until just cooked, then mix with the onions.
3. 3 Add another tablespoon of vegetable oil to the skillet. Increase heat to medium-high and add the diced chicken. Stir-fry until heated through.
4. 4 Toss in the frozen peas and carrots, stirring until warmed.
5. 5 Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in sesame oil, soy sauce, and oyster sauce.
6. 6 Season with black pepper and cook for another 2-3 minutes until everything is well combined and heated through.
7. 7 Garnish with sliced green onions before serving.

Nutrition

Tips

• For best results, use day-old rice as freshly cooked rice can be too moist.
• For a vegetarian version, omit the chicken and add extra vegetables.
• Feel free to customize with your favorite veggies or protein.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a simple egg drop soup for a complete meal.
• Serve with a side of kimchi for a tangy kick.

FAQ