Chicken Fried Rice
A comforting, restaurant style favorite you can make at home with simple ingredients. This version uses leftover rice, tender chicken, and a touch of sesame oil to deliver a savory, slightly smoky fried rice that comes together in minutes. Perfect for busy weeknights or a satisfying weekend meal.
Ingredients
- 2 cups cold cooked rice
- 1 cup diced cooked chicken
- 1 cup mixed vegetables such as peas, carrots, and corn
- 2 large eggs
- 2 tablespoons oil
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce or hoisin sauce
- 1/2 teaspoon sesame oil
- to taste pinch of salt and white pepper
- optional sliced green onions for garnish
Instructions
- If you are using leftover rice, spread it on a plate and let it come to room temperature for about 5 minutes so it dries a little and separates easier when frying.
- Whisk the eggs in a small bowl with a pinch of salt. Heat a wok or large skillet over medium high heat, add a teaspoon of oil, then scramble the eggs until just set. Remove them and set aside.
- Add another tablespoon of oil to the pan. Add the diced chicken and vegetables, and stir fry for 2 to 3 minutes until warmed through and the vegetables are just tender.
- Push the filling to one side of the pan, pour the remaining oil on the other side, and add the cold rice. Break up any clumps and stir fry for 2 to 3 minutes until the rice is hot and a bit crispy in spots.
- Return the eggs to the pan, add soy sauce and oyster or hoisin sauce, and drizzle with sesame oil. Stir everything together until well combined and heated through. Taste and adjust with salt or pepper if needed.
- Garnish with sliced green onions if using, and serve hot right away.