Description
A delicious Chicken Fried Rice recipe that is quick and easy to prepare, perfect for using up leftover rice.
Ingredients
Scale
- 3 cups cooked rice (preferably day-old rice)
- 2 cups rotisserie chicken (shredded)
- 2 tbsp vegetable oil (divided)
- 2 large eggs (lightly beaten)
- 1 medium sweet onion (finely chopped)
- 1 cup frozen peas and carrots (thawed)
- 3 cloves garlic (minced)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 green onions (sliced)
- Salt and pepper (to taste)
Instructions
- Heat 1 tsp oil in a large skillet or wok over medium heat. Add beaten eggs and scramble until just set. Remove from the skillet and set aside.
- Add the remaining oil to the skillet. Stir in onion, peas, and carrots. Cook for 5 to 7 minutes until softened and fragrant, stirring frequently. Add garlic and cook for an additional minute, stirring frequently.
- Stir in the rice and shredded rotisserie chicken. Cook for 6 to 7 minutes, breaking up any clumps of rice with a spatula.
- Add soy sauce, oyster sauce (if using), and sesame oil. Stir well until everything is evenly coated. Fold in scrambled eggs and green onions. Cook over medium heat until the mixture is heated through, 3 to 5 minutes.
- Taste and adjust with salt and pepper if needed. Serve hot.
Notes
- Using day-old rice helps to achieve the perfect texture for fried rice.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg