Chicken Fried Rice

Fried rice is more than just a dish; it's a beloved staple that has found its way into kitchens across the globe. From the bustling streets of Southeast Asia to home kitchens in the Western world, fried rice serves as a canvas for a myriad of flavors and ingredients. Its popularity can be attributed to its simplicity, versatility, and comforting taste that transcends cultural boundaries.

Discover the joy of making Savory Chicken Fried Rice Delight, a fast and flavorful dish that brings global culinary traditions right into your kitchen. This easy recipe features tender chicken, vibrant vegetables, and rich seasonings, all cooked to perfection in under 30 minutes. Learn essential tips for using day-old rice, maximizing flavors, and customizing your dish to suit any preference. Perfect for weeknight dinners or casual gatherings, this fried rice is sure to impress!

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Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 lb boneless, skinless chicken thighs, diced

2 tablespoons vegetable oil

2 large eggs, lightly beaten

1 cup frozen peas and carrots mix

1 small onion, finely chopped

3 green onions, sliced

3 cloves garlic, minced

4 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

Salt and pepper to taste

Optional: Sriracha or chili sauce for heat

Instructions

Marinate the Chicken: In a bowl, combine the diced chicken thighs with 1 tablespoon of soy sauce and a pinch of pepper. Let it marinate for about 15 minutes.

Prepare the Rice: If using freshly cooked rice, spread it out on a baking sheet to cool for at least 30 minutes. Cold, day-old rice is preferred as it helps keep the grains separate.

Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove and set aside.

Cook the Chicken: In the same skillet, add remaining 1 tablespoon of vegetable oil. Increase the heat to high and add the marinated chicken. Cook for about 5-7 minutes until the chicken is browned and cooked through. Remove from the skillet and set aside.

Sauté Vegetables: In the same skillet, add chopped onion and minced garlic. Stir-fry for about 2 minutes until fragrant. Add the frozen peas and carrots, cooking until tender, about 3-4 minutes.

Combine Ingredients: Return the cooked chicken and scrambled eggs to the skillet. Then add the cooked jasmine rice, the remaining soy sauce, oyster sauce, and sesame oil. Toss everything together to combine, cooking for an additional 3-5 minutes until everything is heated through.

Season and Serve: Add sliced green onions, stirring well. Taste and adjust seasoning with salt, pepper, or additional soy sauce if desired. Serve hot, drizzled with Sriracha for a spicy kick if you like!

Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings