Description

A quick and satisfying chicken fried rice recipe featuring crispy rice and tender chicken, perfect for busy weeknights and made with simple pantry ingredients.

Ingredients

Scale

2 boneless, skinless chicken breasts, diced into bite-sized pieces
4 cups cooked jasmine or long-grain rice, preferably day-old and chilled
1 cup frozen peas and carrots mix, thawed
3 green onions, thinly sliced
1 small onion, finely diced
3 cloves garlic, minced
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1 teaspoon sugar
3 tablespoons vegetable or canola oil
Salt and freshly ground black pepper, to taste

Instructions

Dice the chicken into 1/2-inch pieces, finely chop onions and garlic, slice green onions, and thaw the peas and carrots if frozen. Beat the eggs in a small bowl and mix all sauce ingredients in another bowl. Have your rice measured and ready (about 4 cups, chilled).
Heat 1 tablespoon of oil in your skillet or wok over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove chicken from pan and set aside.
In the same pan, add a little more oil if needed, pour in the beaten eggs, and scramble gently until just set. Remove and set aside with the chicken.
Add remaining oil to the pan, toss in diced onions and garlic, and stir-fry for 1-2 minutes until fragrant. Add the peas and carrots, cook for another 2 minutes until heated through.
Add the chilled rice to the pan, breaking up any clumps with your spatula. Press the rice gently against the pan and let it cook undisturbed for 2–3 minutes to get a crispy bottom layer. Stir and repeat pressing for another 2 minutes.
Return the chicken and scrambled eggs to the pan. Pour in the sauce mixture and toss everything together to coat evenly. Cook for another 2-3 minutes, stirring occasionally, allowing flavors to meld and rice to crisp further.
Turn off heat, sprinkle sliced green onions on top, and give a final gentle toss. Taste and adjust seasoning with extra soy sauce or pepper if needed. Serve hot immediately.

Notes

Use day-old rice for best crispiness. Do not overcrowd the pan to avoid steaming the chicken. Press rice down and let it cook undisturbed to develop a crispy crust. Adjust sweetness of sauce to taste. For gluten-free, substitute soy sauce with tamari. For vegetarian, replace chicken with tofu and use vegetarian oyster sauce or mushroom soy sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: About 1.5 cups
Calories: 375
Sugar: 3
Sodium: 900
Fat: 9
Saturated Fat: 1.5
Carbohydrates: 40
Fiber: 3
Protein: 28

Keywords: chicken fried rice, crispy fried rice, quick dinner, easy fried rice, weeknight meal, homemade fried rice, chicken recipe