Quick Chicken Fried Rice
Chinese · Rice · 30 min · 4 servings
Ingredients
- 2 cups cooked jasmine rice (preferably day‑old)
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast, diced
- 1 medium carrot, finely diced
- 1/2 cup frozen peas, thawed
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
Instructions
- Prepare the rice ahead of time and spread it on a tray to cool; day‑old rice is dryer and fries better.
- Heat 1 Tbsp oil in a large wok or skillet over medium‑high heat. Add the diced chicken and season with a pinch of white pepper; stir‑fry until cooked through, about 4‑5 minutes. Transfer chicken to a plate.
- Add the remaining 1 Tbsp oil to the wok. Toss in the white parts of the green onions, garlic, carrot, and peas; stir‑fry for 2‑3 minutes until vegetables are just tender.
- Push the vegetables to the side of the wok and pour in the beaten eggs. Let sit briefly, then scramble gently until just set.
- Add the cooked rice, cooked chicken, and the green parts of the green onions to the wok. Pour the soy sauce, oyster sauce, and sesame oil over everything.
- Stir‑combine vigorously, breaking up any clumps, and fry for another 3‑4 minutes until the rice is heated through and slightly crisp on the edges.
- Taste and adjust seasoning with a little more soy sauce or white pepper if needed. Serve immediately while hot.
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