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Chicken Fried Rice

A delightful dish that brings together tender chicken, perfectly cooked rice, and a medley of veggies, all tossed in a savory sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked rice preferably day-old for best texture
  • 1 cup chicken breast diced
  • 1 tablespoon vegetable oil
  • 1 cup mixed vegetables carrots, peas, bell peppers
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 eggs beaten
  • Green onions sliced, for garnish
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Start by dicing your chicken and chopping the vegetables.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the diced chicken to the skillet and cook until it's no longer pink, about 5-7 minutes.
  4. Stir in the minced garlic and mixed vegetables, cooking for another 2-3 minutes.
  5. Push the chicken and veggies to one side of the skillet.
  6. Pour the beaten eggs into the empty side of the skillet. Scramble until fully cooked, then mix them with the chicken and veggies.
  7. Stir in the cooked rice, soy sauce, and oyster sauce. Mix thoroughly.
  8. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

Notes

Use day-old rice for the best texture; it prevents the dish from becoming mushy.