Chicken Fried Rice
Ingredients
- 1/3 cup oyster sauce)
(see notes
- divided, plus additional to taste (swap for tamari if you need gluten-free3 tablespoons low-sodium soy sauce)
- 2 tablespoons canola oil
or grapeseed oil, or peanut oil, divided
- 1 pound boneless
skinless chicken breast, cut into bite-sized 1-inch pieces
- 2 tablespoons unsalted butter
- 4 large eggs
lightly beaten
- 3 cups chopped fresh vegetables of choice)
(I use 1 red bell pepper plus a small head of broccoli or 8 ounces mushrooms
- 12 ounces frozen peas and carrots
thawed
- 3 garlic cloves
minced
- 2 1/2 cups COLD cooked brown rice
break up large clumps with your fingers
- 2/3 cup green onions)
chopped (about 4 medium
- Red pepper flakes)
or Sriracha, or hot sauce of choice (optional
Directions
- 1
In a small bowl, stir together the oyster sauce and 2 tablespoons soy sauce. Set aside. Keep a large bowl or plate and a large, flexible rubber spatula near the stove.
- 2
Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 1/2 tablespoon butter and swirl to coat the bottom of the pan. Add the eggs. Cook without stirring until they barely begin to set, about 20 seconds. With your spatula, scramble and break the eggs into little, bite-sized pieces. Continue to cook, stirring constantly now, until eggs are just cooked through but not yet browned, about 1 additional minute. Transfer eggs to the bowl and set aside. With a paper towel, carefully wipe the skillet clean.
- 3
Return the skillet to the heat, and increase the heat to high. Let the skillet warm until it is nice and hot, about 1 minute. Add 1 tablespoon of the canola oil, and swirl to coat. Add the chicken and the remaining 1 tablespoon soy sauce. Cook, stirring occasionally, until the chicken is fully cooked through, about 4 minutes. Remove to the bowl with the eggs.
- 4
Add the remaining 1 tablespoon oil to the skillet. Add the fresh vegetables and cook until they are crisp-tender, about 4 to 5 minutes.
- 5
Add the remaining 1 1/2 tablespoons butter and peas and carrots. Cook, stirring constantly, for 30 seconds.
- 6
Stir in the garlic and cook until fragrant, about 30 seconds (do not let the garlic burn!).
- 7
Add the brown rice and the oyster sauce mixture. Continue cooking, stirring constantly and breaking up any remaining rice clumps, until the mixture is heated through, about 2 minutes. Add the reserved eggs/chicken and green onions. Cook and stir until the mixture is completely heated through, about 1 minute more. Enjoy immediately with a sprinkle of red pepper flakes or dash of hot sauce and additional soy sauce as desired.
Chicken Fried Rice
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About this Recipe
Craving truly delicious fried rice that tastes even better than your favorite takeout? This recipe for homemade chicken fried rice brings that restaurant-quality experience right to your kitchen, featuring wholesome brown rice and fresh, vibrant ingredients.
What sets this chicken fried rice apart is the harmonious blend of textures and flavors, from perfectly cooked chicken to crisp-tender vegetables and fluffy brown rice, all coated in a savory, simple stir-fry sauce. Using cold cooked brown rice is key for achieving that desirable, distinct grain texture, preventing a mushy outcome.
Prepare for a satisfying meal bursting with savory goodness. Each forkful delivers tender pieces of chicken, individual grains of brown rice, and a medley of fresh, crisp vegetables like bell pepper and broccoli or mushrooms, all brought together by an umami-rich stir-fry sauce enhanced with oyster and soy. The light scramble of eggs adds another layer of texture and richness. This dish offers a wonderful balance of hearty and fresh, perfect for a weeknight dinner. For those avoiding gluten, a simple swap for tamari instead of soy sauce makes this a naturally gluten-free friendly option.
This chicken fried rice is wonderfully adaptable to your pantry and preferences. Easily swap the chicken breast for shrimp or tofu to make it vegetarian-friendly. Feel free to experiment with your favorite chopped vegetables—carrots, snow peas, or corn would all be delicious additions alongside the included peas and carrots. For a gluten-free version, simply use tamari instead of soy sauce. If you love a little heat, a dash of red pepper flakes or a drizzle of Sriracha can be added to taste.
This homemade fried rice is a complete meal in itself, perfect for a quick and satisfying family dinner. Garnish with additional chopped green onions for a fresh finish before serving.