Name: Chicken Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 2 cups cooked and chilled jasmine rice (preferably day-old); 1½ cups boneless, skinless chicken thighs, diced; 2 tablespoons soy sauce (divided); 1 teaspoon dark soy sauce (optional, for color); ½ tablespoon oyster sauce; 1 teaspoon cornstarch; 2 large eggs, beaten; 1 cup mixed vegetables (frozen or fresh); 3 garlic cloves, minced; 2–3 scallions, chopped; 1 teaspoon sesame oil; 2–3 tablespoons vegetable oil (for cooking); Pinch of white pepper or black pepper

Description

A bold and flavorful chicken fried rice that’s ready in just 25 minutes. Tender chicken, fluffy rice, and a medley of colorful vegetables come together in one sizzling pan for the ultimate quick weeknight meal. This dish captures everything you love about your favorite takeout—but made fresh at home with simple ingredients and no unnecessary oil or additives. Whether you’re craving comfort food or need a reliable recipe to clear out your fridge, this is your go-to stir-fry that delivers flavor, speed, and satisfaction in every bite.

Ingredients

Scale

2 cups cooked and chilled jasmine rice (preferably day-old)
1½ cups boneless, skinless chicken thighs, diced
2 tablespoons soy sauce (divided)
1 teaspoon dark soy sauce (optional, for color)
½ tablespoon oyster sauce
1 teaspoon cornstarch
2 large eggs, beaten
1 cup mixed vegetables (frozen or fresh)
3 garlic cloves, minced
2–3 scallions, chopped
1 teaspoon sesame oil
2–3 tablespoons vegetable oil (for cooking)
Pinch of white pepper or black pepper

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Instructions

Marinate chicken in 1 teaspoon soy sauce, cornstarch, and sesame oil. Let sit for 10 minutes.
Heat oil in a wok or large skillet over medium-high. Cook chicken until browned and cooked through. Remove and set aside.
In the same pan, scramble the eggs gently, then remove while still slightly soft.
Add more oil, then sauté garlic until fragrant. Add vegetables and stir-fry until heated through.
Increase heat to high. Add the cold rice, breaking it up with a spatula. Stir-fry for 2–3 minutes.
Return chicken and eggs to the pan. Add remaining soy sauce, dark soy sauce, oyster sauce, and white pepper. Mix well.
Turn off heat. Drizzle with sesame oil and toss. Serve hot.

Notes

Day-old rice is key for texture—never use freshly cooked rice.

For a smoky flavor, let the rice sit undisturbed in the pan for 20–30 seconds before stirring.

Want it spicy? Add a dash of sriracha or chili oil at the end.

Feel free to customize the veggies or protein to your taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-fry
Cuisine: Asian-inspired

Nutrition

Serving Size: 1¼ cups
Calories: 430