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Chicken Fried Rice
5 from 45 votes

Chicken Fried Rice

Chicken Fried Rice combines tender chicken pieces with sautéed vegetables like shiitake mushrooms, onion, carrots, and peas, all tossed with rice and eggs. The use of oyster sauce and rice vinegar adds a subtle tangy and savory layer, balanced with a touch of heat from red pepper flakes. The rice gets a slight crispness from cooking in vegetable and toasted sesame oils, creating a textured and flavorful dish that brings leftovers to life.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes.
  2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. 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.
  4. Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in garlic and ginger until fragrant, about 1 minute.
  6. Stir in green peas until heated through, about 1-2 minutes; set aside .
  7. Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.
  8. 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.
  9. 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.
  10. 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.
  11. Serve immediately, garnished with green onions and sesame seeds, if desired.