Chicken Fried Rice—a meal that helps clean out the veggies you have sitting in the fridge and doesn’t skimp on flavor. Juicy stir-fried chicken with a colorful mix of veggies—bell peppers, carrots, and peas—all wok-tossed to perfection. With a dash of savory stir-fry sauce, boasting soy and oyster sauce goodness. This Chicken Fried Rice recipe will kick your craving for take-out, right out the door.
Chicken Fried Rice
Homemade chicken fried rice that tastes better than your average take-out order from a Chinese chain restaurant.
Ingredients
For the Fried Rice
- 1 ½ cups Cooked White Rice ½ cup dry white rice
- 2 450g Boneless Skinless Chicken Breast
- 1 large Bell Pepper
- ½ large Carrot
- ⅓ cup Frozen Peas
- 1 medium Onion
- 4 sprigs Green Onion
- 4 cloves Garlic
- 2 tsp Canola Oil
- Salt and Pepper to taste
- MSG, optionally to taste
For the Stir Fry Sauce
- 50 g Soy Sauce 3 tbsp
- 30 g Oyster Sauce 1 ½ tbsp
- 20 g Sesame Oil 1 tbsp
Instructions
The Rice
- Leftover day-old rice is typically used for this recipe, but you can also make it fresh instead, and then just let the cooked rice steam on a plate until cooled. All you want is cooked rice with a dry and sticky exterior for this.
To make the Fried Rice
- Cut the green onion sprigs in half to separate the greens and whites. Thinly slice the greens and roughly chop the whites. Reserve the greens for garnish and add the whites to a separate bowl for the vegetables.
- Prep the remaining vegetables by cutting the bell pepper, onion, and carrot into a small dice. Then mince the garlic cloves, and add everything to the bowl for the vegetables.
- In a small bowl add the soy sauce, oyster sauce and sesame oil and then whisk it all together, and set it aside.
- Butterfly the chicken breast to create 2 thin pieces, then cut it into bite sized 1 inch cubes, and set it aside. Optionally; marinate the chicken pieces in a bowl with ½ tsp baking soda, 1 tsp cornstarch, ½ tbsp oyster sauce and 1 tsp of water. Marinate in the fridge for 5 minutes. This will velvet the meat, keeping it tender after being stir fried.
- In a large 12” pan or wok set over medium-high, add half (1 tsp) of the canola oil. When the oil is heated and lightly smoking, add the chicken, season with salt and pepper and stir fry until browned and cooked through.
- Add the entire contents of the vegetable bowl to the pan/wok. Saute until the veggies are softened and slightly browned.
- Push the chicken and veggies off to one side of the pan/wok, add the cooked rice, plus remaining (1 tsp) canola oil. Stir fry the rice until it has been coated in oil. Mix together with the chicken and vegetables and stir fry to combine.
- Add the frozen peas to the pan/wok and mix to combine. Continue cooking until the peas are no longer frozen and cooked, about 1 minute.
- Add the sauce and mix to combine. Season to taste with salt, pepper and MSG if using. Mix until the sauce coats everything and the fried rice is seasoned to your liking.
- Portion out 2 servings while hot and garnish with the sliced green onion greens.