Description
Chicken Fried Rice — perfect for a hearty breakfast and weekly meal prep. Makes 4 servings in 25 minutes with 13 simple ingredients.
Ingredients
Scale
- 600 g (4 cups) long-grain white rice, cooked and chilled
- 340 g (12 oz) boneless skinless chicken thighs, cut into 1–1.5 cm (½ in) pieces
- 2 large eggs
- 150 g (1 cup) frozen peas and carrots, thawed
- 1 small yellow onion (100 g / 3.5 oz), finely diced
- 2 cloves garlic, minced
- 3 scallions/green onions, thinly sliced
- 30 ml (2 tbsp) soy sauce (regular)
- 15 ml (1 tbsp) oyster sauce
- 5 ml (1 tsp) sesame oil
- 30 ml (2 tbsp) neutral oil (vegetable or canola) for frying
- White pepper or black pepper, to taste
- Salt, to taste
Instructions
- Prepare the rice and chicken: Pat the chilled rice dry with paper towels, breaking up clumps. Toss chicken pieces with salt and cornstarch; rest for 5 minutes.
- Cook the eggs: Heat oil in the wok over medium-high heat. Pour in beaten eggs, swirling to form an omelet; cook until set. Remove and slice into ribbons.
- Sear the chicken: Add oil, raise heat to high and add chicken. Sear in a single layer without moving for 60–90 seconds, then stir and cook until browned and cooked through. Transfer to a plate.
- Sauté aromatics and vegetables: Add remaining oil, sauté onion and garlic for 1–2 minutes until translucent. Add peas and carrots, cooking until warmed.
- Fry the rice: Increase heat to high, add chilled rice, let sit undisturbed for 30 seconds to toast slightly, then stir to separate grains.
- Finish with sauce and eggs: Return chicken and sliced eggs. Add soy sauce and oyster sauce, tossing to coat. Stir in sesame oil and scallions.
- Serve immediately, garnished with extra scallions and white pepper if desired.
Notes
- Refrigerator Storage: Transfer cooled fried rice to airtight glass or BPA-free plastic containers within 2 hours of cooking. Store on a middle fridge shelf at or below 4 °C (40 °F). The rice stays fresh for up to 4 days. Keep the scallion garnish separate in a damp paper towel to preserve crunch and color.
- Freezer Storage: Portion into individual freezer bags, press out excess air, and lay flat for stackable storage. Label with the date and freeze at –18 °C (0 °F) for up to 2 months. Flat-frozen portions thaw faster and more evenly. According to food storage guidelines, cooked rice maintains quality within this window.
- Oven Reheat: Preheat your oven to 175 °C (350 °F). Spread the rice in a thin layer on a rimmed baking sheet, cover loosely with foil, and heat for 12 minutes. Remove the foil for the last 3 minutes to restore a lightly crisp texture. This method works best for larger batches of 2–4 servings at once.
- Microwave Reheat: Place a single 350 g portion in a microwave-safe bowl and sprinkle 15 ml (1 tbsp) of water over the top to create steam. Cover with a damp paper towel and heat at 80% power for 2 minutes 30 seconds, stirring halfway. Let it rest for 1 minute before eating—this redistributes moisture evenly throughout.
- Air Fryer Reheat: Spread a single portion in the air fryer basket in an even layer. Heat at 180 °C (360 °F) for 5 minutes, shaking the basket once at the halfway mark. The circulating hot air re-crisps the rice grains wonderfully, giving you a texture closer to freshly wok-fried than any other reheating method.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 generous
- Calories: 385 calories
- Sugar: 3g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 125mg