Description
A smoky, savory, and slightly sweet chicken fried rice that is quick to prepare, perfect for weeknight dinners.
Ingredients
Scale
- 600 g (3 cups) cooked long-grain white rice
- 400 g (14 oz) boneless skinless chicken thighs, cut into 1 cm (1/2-inch) pieces
- 2 large eggs
- 30 ml (2 tbsp) vegetable oil (canola, grapeseed, or peanut oil)
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) oyster sauce
- 5 ml (1 tsp) toasted sesame oil
- 1 small yellow onion, finely diced (about 100 g / 3.5 oz)
- 150 g (1 cup) frozen peas and carrots, thawed
- 2 green onions, sliced thin
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, grated (optional)
- Kosher salt and black pepper, to taste
Instructions
- Prepare the rice and sauce: Measure 600 g (about 3 cups) cooked rice, break up clumps. In a small bowl, combine 30 ml soy sauce, 15 ml oyster sauce, and 5 ml sesame oil; set aside.
- Season and sear the chicken: Pat chicken dry, season with salt and pepper. Heat 15 ml vegetable oil in a hot wok. Sear chicken until golden, about 2-3 minutes per side.
- Cook aromatics and vegetables: Add remaining oil and sauté onion until translucent. Add garlic and ginger, cook until aromatic. Stir in peas and carrots; cook briefly.
- Scramble the eggs in the pan: Push veggies aside and pour in beaten eggs. Scramble until set but moist; mix with vegetables.
- Toast and finish the rice: Add rice, let sit to toast lightly. Toss with spatula, then add sauce and combine with chicken. Adjust seasonings and finish with green onions.
Notes
Use day-old rice for best results to avoid sogginess. Properly preheat the pan to ensure frying instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 heaping cup
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 145 mg