Description

This Chicken and Vegetable Fried Rice is a quick and flavorful Asian-inspired main course that combines tender chicken, scrambled eggs, and colorful vegetables with perfectly cooked day-old rice. Seasoned with soy sauce, oyster sauce, and a touch of sesame oil, this easy stir-fry dish comes together on the stovetop in just 30 minutes, making it an ideal weeknight dinner option.

Ingredients

Protein and Eggs

1 pound boneless, skinless chicken breasts, diced
2 eggs, lightly beaten

Vegetables

1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
1/2 cup chopped bell pepper (any color)
2 green onions, sliced

Rice and Sauces

3 cups cooked and chilled white rice (preferably day-old)
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil

Oils and Seasonings

2 tablespoons vegetable oil
Salt and black pepper, to taste

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Instructions

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5 to 6 minutes until the chicken is browned and fully cooked. Remove the chicken from the pan and set it aside.
Prepare the Eggs: Add the remaining tablespoon of vegetable oil to the pan, then pour in the beaten eggs. Scramble the eggs gently until just set. Push the cooked eggs to one side of the pan to make space for the vegetables.
Sauté Vegetables: Add the diced onion and minced garlic to the cleared side of the pan and sauté for 1 to 2 minutes until fragrant. Then add the frozen peas and carrots along with the chopped bell pepper. Cook for an additional 2 to 3 minutes until the vegetables are tender.
Add Rice: Add the chilled cooked rice to the pan, breaking up any clumps with your spatula. Stir to combine the rice with the eggs and vegetables evenly.
Combine Chicken and Sauces: Return the cooked chicken to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Toss everything well to ensure the ingredients are evenly coated and heated through.
Season and Serve: Cook for another 2 to 3 minutes until the fried rice is hot and flavors are well blended. Taste and adjust seasoning with salt and black pepper as needed. Garnish with sliced green onions and serve immediately.

Notes

Use leftover, day-old rice for the best frying texture—fresh rice can be too moist and turn mushy.
Feel free to swap the vegetables for what you have on hand, such as corn, broccoli, or zucchini.
For a shortcut, substitute cooked rotisserie chicken instead of raw chicken breasts.