Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup oyster sauce; 2 tablespoons rice vinegar; ¼ teaspoon crushed red pepper flakes; 1 pound boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 small onion; 1 (3.5-ounce) package Shiitake mushrooms; 2 medium carrots; 3 cloves garlic; 1 tablespoon freshly grated ginger; ½ cup frozen green peas; 1 tablespoon toasted sesame oil; 4 cups leftover white or brown rice; 3 large eggs; 2 green onions; 2 teaspoons toasted sesame seeds

User Reviews

5.0

45 reviews

Excellent

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

Chicken Fried Rice

Iris Warren

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Comes together so quickly with leftover rice! Made with chicken, eggs, vegetables and white or brown rice. SO GOOD.

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Ingredients

Servings

⅓ cup oyster sauce
2 tablespoons rice vinegar
¼ teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken thighs cut into bite-size pieces
Kosher salt and freshly ground black pepper to taste
2 tablespoons vegetable oil divided
1 small onion diced
1 (3.5-ounce) package Shiitake mushrooms stemmed and choppped
2 medium carrots diced
3 cloves garlic minced
1 tablespoon freshly grated ginger
½ cup frozen green peas
1 tablespoon toasted sesame oil
4 cups leftover white or brown rice
3 large eggs beaten
2 green onions thinly sliced
2 teaspoons toasted sesame seeds

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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.