Description
A quick and easy crispy chicken fried rice recipe that delivers nostalgic comfort with juicy chicken, vibrant veggies, and perfectly crispy rice edges. Perfect for busy weeknights and crowd-pleasing meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 4 cups cooked white rice (day-old rice preferred)
- 2 tablespoons vegetable oil or canola oil
- 2 large eggs, beaten
- 1/4 cup sliced green onions
- 1/2 cup finely diced carrots (about 60 g)
- 1/2 cup thawed frozen peas (about 75 g)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- Salt and pepper to taste
Instructions
- Cut 1 pound (450 g) of boneless, skinless chicken into bite-sized pieces. Season lightly with salt and pepper. Set aside.
- Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Pour in 2 beaten large eggs and scramble gently until just set (about 1-2 minutes). Remove the eggs and set aside.
- Add another tablespoon of oil to the pan. Add the chicken pieces and stir-fry until golden and cooked through (about 5-7 minutes). They should be slightly crispy on the edges. Remove chicken and set aside.
- Toss in 1/2 cup diced carrots, 1/2 cup thawed peas, and 2 cloves minced garlic. Stir-fry for 2-3 minutes until veggies soften and garlic is fragrant but not burnt.
- Add 4 cups of day-old cooked white rice. Break up any clumps with your spatula. Stir-fry for 5-6 minutes, pressing the rice against the pan occasionally to get crispy, golden edges.
- Return the cooked chicken and scrambled eggs to the pan. Stir everything together evenly.
- Pour in 3 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), and season with a pinch of salt and pepper. Stir well to coat every grain.
- Toss in 1/4 cup sliced green onions and drizzle 1 teaspoon toasted sesame oil. Give one last stir and take off the heat.
- Serve immediately with your favorite chili sauce or pickled veggies.
Notes
Use day-old rice for best crispy texture. Keep pan hot and avoid overcrowding to prevent steaming. Scramble eggs separately to keep them fluffy. Toasted sesame oil added at the end enhances flavor. For gluten-free, substitute tamari for soy sauce. Oyster sauce is optional but recommended for depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup per serving
- Calories: 425
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: crispy chicken fried rice, easy fried rice recipe, chicken fried rice, quick dinner, weeknight meal, comfort food, homemade fried rice