Here’s a simple, classic Chicken Fried Rice you can make at home 🍚🍗
Ingredients (2–3 servings)
- 2 cups cooked rice (cold, day-old is best)
- 1 cup chicken breast or thigh, diced
- 2 eggs, beaten
- 2–3 tbsp oil (vegetable or sesame + veg oil)
- 2 cloves garlic, minced
- ½ cup onion, chopped
- ½ cup mixed vegetables (carrots, peas, corn)
- 2–3 tbsp soy sauce
- 1 tsp oyster sauce (optional but recommended)
- Salt & pepper to taste
- Optional: spring onions, sesame oil, chili sauce
Instructions
- Prep the pan
- Heat 1 tbsp oil in a wok or large pan over medium-high heat.
- Cook the chicken
- Add chicken, season lightly with salt & pepper.
- Stir-fry until cooked through and slightly golden.
- Remove and set aside.
- Scramble eggs
- Add a little more oil if needed.
- Pour in eggs, scramble quickly, then push to the side.
- Aromatics & veggies
- Add onion and garlic, stir until fragrant.
- Add mixed vegetables and cook 1–2 minutes.
- Rice time
- Add rice, break up clumps.
- Stir-fry on high heat so it gets slightly toasted.
- Season
- Add soy sauce, oyster sauce, and chicken back in.
- Toss well. Taste and adjust seasoning.
- Finish
- Optional: a few drops of sesame oil and chopped spring onions.
Tips
- High heat = better flavor (wok hei 🔥)
- Don’t overcrowd the pan
- Use thigh meat for juicier chicken
If you want, I can give you:
- A restaurant-style version
- A spicy or healthy variation
- Or adjust it to ingredients you already have
