Chicken Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Chicken Fried Rice
Description
The Chicken Fried Rice recipe features boneless, skinless chicken thighs cooked until golden, mixed with a colorful medley of onions, shiitake mushrooms, carrots, and green peas. The dish is flavored with a sauce blend of oyster sauce, rice vinegar, and crushed red pepper flakes, which adds a gentle tanginess and a hint of spice. Cooking the rice in two stages allows it to develop a lightly crispy surface that contrasts nicely with the tender chicken and vegetables. Eggs cooked directly in the pan enrich the dish with a soft texture and mild flavor.
Once combined, the flavorful ingredients and rice deliver a satisfying fried rice with varied textures—from the juicy chicken to the slightly crunchy vegetables. The toasted sesame oil finish enhances the aroma and adds a nutty tone to the final dish.
This recipe works well as a standalone meal or as a quick way to repurpose leftover rice and cooked chicken. It balances protein, vegetables, and starch in a single pan for an efficient home-cooked meal.
Ingredients
- ⅓ cup oyster sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon red pepper flakes crushed
- 1 pound chicken thighs cut into bite-size pieces, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons vegetable oil divided
- 1 onion diced, small
- 1 (3.5-ounce) package shiitake mushrooms stemmed and choppped
- 2 carrot diced, medium
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- ½ cup green peas frozen
- 1 tablespoon sesame oil toasted
- 4 cups rice leftover, white or brown
- 3 egg beaten, large
- 2 green onions thinly sliced
- 2 teaspoons sesame seeds toasted
Instructions
- In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
- Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in green peas until heated through, about 1-2 minutes; set aside .
- Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
- Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
- Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
- Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
User Reviews
Overall Rating
5
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