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–+ servings
Delicious plate of easy chicken fried rice topped with green onions

Chicken Fried Rice

A comforting and quick chicken fried rice recipe that's perfect for busy weeknights or casual gatherings, tailored to fit your taste.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 500 kcal

Ingredients
  

For the Chicken

  • 1 lb boneless, skinless chicken thighs tender and juicy
  • 2 tablespoons soy sauce adds savory flavor
  • 1 tablespoon cornstarch for a crispy coating
  • 1 teaspoon garlic powder enhances aroma
  • 1 teaspoon onion powder adds depth of flavor
  • Salt and pepper to taste for seasoning

For the Rice

  • 3 cups cooked jasmine rice day-old, helps prevent mushiness
  • 2 large eggs lightly beaten, for texture and richness
  • 1 cup mixed vegetables peas, carrots, corn, for color and nutrition
  • 3 stalks green onions sliced, adds freshness
  • 2 tablespoons soy sauce further flavor enhancement
  • 1 tablespoon oyster sauce optional, for extra umami
  • 1 teaspoon toasted sesame oil for a nutty flavor
  • 1 teaspoon freshly grated ginger optional, adds warmth
  • 2 cloves garlic minced, for aromatic flavor
  • 2 tablespoons vegetable oil for frying

Instructions
 

Preparation

  • Begin by cutting the chicken thighs into 1-inch bite-sized pieces.
  • In a mixing bowl, combine 2 tablespoons of soy sauce, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces in this mixture and let it marinate for 10 to 30 minutes.
  • Use cold, day-old jasmine rice and break up any clumps gently before setting aside.
  • Sprinkle cornstarch over the marinated chicken and toss until evenly coated.

Cooking

  • Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and fry for about 4 to 5 minutes per side until golden and crispy.
  • Remove the cooked chicken from the skillet and let it drain on paper towels.
  • Remove excess oil from the pan, retaining about 1 tablespoon. Quickly scramble the beaten eggs in the skillet.
  • Push the eggs to one side, add minced garlic and grated ginger, and stir until aromatic.
  • Add the mixed vegetables and cook for 2 to 3 minutes until heated through.
  • Mix in the rice with the eggs and vegetables until evenly combined.
  • Pour in 2 tablespoons of soy sauce, oyster sauce, and toasted sesame oil. Stir-fry for 3 to 4 minutes.
  • Return the crispy chicken to the pan and gently fold it into the rice mixture.
  • Finish by sprinkling sliced green onions on top and stir everything together one last time before serving.

Notes

For best results, use day-old rice and adjust seasoning gradually while tasting. Store leftovers in an airtight container in the fridge for 3 to 4 days.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g
Keyword Chicken Fried Rice, comfort food, Easy Fried Rice, quick dinner, weeknight meal
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