Description
Delicious and easy-to-make Chicken and Vegetable Fried Rice that’s perfect for a quick weeknight dinner. This Asian-inspired dish combines tender chicken, colorful vegetables, and fluffy day-old rice, all stir-fried together with savory soy and oyster sauces for a wholesome and flavorful meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, diced
- 2 eggs, lightly beaten
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1/2 cup chopped bell pepper (any color)
- 2 green onions, sliced
Rice & Sauces
- 3 cups cooked and chilled white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Oils & Seasonings
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5–6 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside.
- Scramble the Eggs: Add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and scramble until just set. Push the eggs to one side of the pan to make room for the vegetables.
- Sauté Aromatics and Veggies: Add diced onion and minced garlic to the empty side of the pan and sauté for 1–2 minutes until fragrant. Then add frozen peas and carrots along with chopped bell pepper. Cook for another 2–3 minutes until the vegetables are tender but still vibrant.
- Add Rice and Mix: Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together well to combine the eggs, vegetables, and rice evenly.
- Return Chicken and Season: Return the cooked chicken to the pan. Add soy sauce, oyster sauce if using, and sesame oil. Toss thoroughly to coat all ingredients evenly and cook for another 2–3 minutes until the dish is hot throughout.
- Adjust and Serve: Taste the fried rice and season with salt and black pepper as needed. Garnish with sliced green onions and serve immediately for best flavor and texture.
Notes
- Use leftover or day-old rice for best results; it fries better and prevents mushiness.
- Feel free to swap in other vegetables such as corn, broccoli, or zucchini depending on your preference or available ingredients.
- For a shortcut, you can substitute cooked rotisserie chicken instead of raw chicken breasts.
- Oyster sauce is optional but adds extra depth and umami flavor.
