Why You’ll Love This Recipe

Chicken Fried Rice is a versatile dish that can be customized with your favorite vegetables, proteins, or even seasonings. The rich umami from the oyster sauce combined with the slight saltiness of soy sauce creates a savory base, while the eggs and butter give the dish a creamy, satisfying texture. It’s a great way to incorporate healthy vegetables and is quick enough to whip up on a busy weeknight. Plus, it’s one of those recipes that only gets better with time, making it great for leftovers!

Ingredients

⅓ cup oyster sauce (see notes)
3 tablespoons low-sodium soy sauce, divided, plus additional to taste (swap for tamari if you need gluten-free)
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 ½ cups COLD cooked brown rice (break up large clumps with your fingers)
⅔ cup green onions, chopped (about 4 medium)
Red pepper flakes or Sriracha, or hot sauce of choice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the ingredients: Make sure the rice is cold to prevent it from getting mushy during cooking. Chop the chicken, vegetables, and green onions, and set them aside.
Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for 5-7 minutes, until the chicken is fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Cook the eggs: In the same pan, add 1 tablespoon of oil and melt the butter. Once melted, pour in the lightly beaten eggs and scramble them. Once cooked through, remove the eggs from the pan and set them aside with the chicken.
Sauté the vegetables: Add another tablespoon of oil to the pan and sauté the garlic for about 1 minute until fragrant. Add the vegetables and cook for 3-4 minutes until they begin to soften. Add the peas and carrots, and continue cooking for another 2-3 minutes.
Combine the rice: Add the cold rice to the pan and break up any clumps with your fingers. Stir to combine with the vegetables and garlic. Pour in the soy sauce and oyster sauce, mixing well.
Add the chicken and eggs: Return the cooked chicken and scrambled eggs to the pan. Add the chopped green onions and stir everything together until the ingredients are evenly distributed and heated through.
Season: Taste and adjust with additional soy sauce, red pepper flakes, Sriracha, or hot sauce as desired for extra flavor and heat.
Serve: Once everything is well mixed and heated through, remove from heat and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegetarian Option: Skip the chicken and replace it with tofu, tempeh, or extra vegetables like mushrooms, zucchini, or spinach for a plant-based version.
Different Vegetables: Feel free to swap in your favorite vegetables, such as snap peas, corn, or carrots, based on what you have available or what you prefer.
Extra Protein: Add shrimp or beef in place of chicken for a different protein option.
Spicy Fried Rice: For an added kick, top your fried rice with extra red pepper flakes or a drizzle of Sriracha sauce.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat for 5-7 minutes until warmed through, or microwave in 1-minute intervals, stirring between each interval, until hot.

FAQs

1. Can I use white rice instead of brown rice?

Yes, you can use white rice in place of brown rice. Just be sure it’s cold and a little dry for the best texture.

2. Can I use frozen chicken?

Yes, if you’re using frozen chicken, make sure to fully thaw and dice it before cooking. If you’re short on time, you can cook it directly from frozen, but it will take a little longer to cook through.

3. What if I don’t have oyster sauce?

If you don’t have oyster sauce, you can substitute with a mixture of soy sauce and a little bit of hoisin sauce for a similar flavor.

4. Can I make this dish without soy sauce?

Yes, you can use tamari for a gluten-free option or coconut aminos as a soy-free alternative.

5. Can I use pre-cooked rice?

Absolutely! Pre-cooked rice works well for fried rice since it’s often drier and less sticky, which helps prevent clumping.

6. Is this dish spicy?

The dish is not inherently spicy, but you can add red pepper flakes, hot sauce, or Sriracha for a spicy kick if desired.

7. Can I add other proteins?

Yes! You can replace the chicken with shrimp, or beef, or add in more vegetables if you prefer a meatless meal.

8. Can I use frozen vegetables?

Yes, frozen vegetables like peas, carrots, and corn are perfect for this recipe, and they make the dish even quicker to prepare.

9. Can I use another type of oil?

Yes, you can substitute the canola oil with other oils like sesame oil, peanut oil, or vegetable oil for different flavor profiles.

10. Can I make this ahead of time?

Fried rice is best made fresh, but you can prep the ingredients (chop veggies, cook chicken) ahead of time to make the cooking process quicker when you’re ready to make the dish.

Conclusion

Chicken Fried Rice is a satisfying and customizable dish that brings together tender chicken, vegetables, and flavorful sauces on a bed of perfectly cooked rice. Whether you’re looking for a quick dinner, a meal prep option, or a way to use up leftovers, this recipe offers endless possibilities. With its balance of savory, sweet, and umami flavors, Chicken Fried Rice is a family-friendly meal that’s sure to please everyone at the table. Enjoy!