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A steaming bowl of chicken fried rice with green onions and colorful vegetables

Chicken Fried Rice

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 3 cups jasmine rice, cooked and chilled (preferably day-old)
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs , lightly beaten
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic , minced
  • 1 cup frozen peas and carrots, thawed
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 2 green onions , thinly sliced

Method
 

  1. Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
  2. Add the diced chicken and cook until browned and cooked through, approximately 5 minutes. Remove chicken from the pan and set aside.
  3. Add the remaining tablespoon of oil to the pan. Sauté the onion, garlic, and peas and carrots for 2 minutes until the onion is translucent.
  4. Push the vegetable mixture to the sides of the wok. Pour the beaten eggs into the center and scramble until just set.
  5. Incorporate the rice into the wok, using a spatula to break up any clumps.
  6. Return the cooked chicken to the pan and toss with the rice and vegetables.
  7. Add the soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry over high heat for 3 minutes until the rice is well-coated and heated through.
  8. Remove from heat, garnish with sliced green onions, and serve immediately.