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Chicken Fried Rice

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Golden, savory Chicken Fried Rice with tender chicken, fluffy jasmine grains, crisp vegetables, and soft ribbons of egg, all kissed with soy, oyster sauce, and a whisper of sesame.

Ingredients

Scale
  • 4 cups cooked jasmine rice, chilled
  • 1 pound boneless skinless chicken breast, diced small
  • 3 tablespoons vegetable oil, divided
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 cup carrots, finely diced
  • 1 cup green peas, frozen or fresh
  • 3 tablespoons soy sauce, low sodium preferred
  • 2 tablespoons oyster sauce
  • 1 teaspoon toasted sesame oil
  • 3 green onions, thinly sliced
  • 1/2 teaspoon black pepper
  • 1/4 to 1/2 teaspoon fine salt, to taste

Instructions

  1. Preheat Your Equipment: Heat a wok or large skillet over medium high heat until hot and lightly smoking.
  2. Combine Ingredients: In a small bowl whisk soy sauce with oyster sauce, set aside.
  3. Prepare Your Cooking Vessel: Add 1 tablespoon oil, pour in eggs, scramble just set, then transfer to a plate.
  4. Assemble the Dish: Add 1 tablespoon oil, stir fry chicken 3 to 4 minutes until cooked through, remove to the plate.
  5. Cook to Perfection: Add remaining 1 tablespoon oil, sauté garlic and onion 30 to 60 seconds until fragrant, add carrots and peas 2 minutes, then add rice breaking up clumps and stir fry 2 to 3 minutes. Pour in the sauce mixture and toss until evenly coated.
  6. Finishing Touches: Return chicken and eggs, add green onions, black pepper, and sesame oil. Taste and adjust with salt if needed.
  7. Serve and Enjoy: Dish immediately while hot and fluffy.

Notes

  • Use day old rice: Chilled rice fries up fluffy and never soggy.
  • High heat matters: A hot pan gives light char and smoky aroma.
  • Cook in batches: If doubling, fry rice in two rounds for best texture.
  • Customization: Add bell peppers, corn, or edamame, or swap chicken for shrimp or tofu.

Nutrition

Find it online: https://dishmio.com/chicken-fried-rice/