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Chicken Fried Rice Recipe

This super easy-to-make chicken fried rice recipe is loaded with vegetables, chicken, eggs, and rice tossed in a delicious sauce.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 324 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 5 tablespoons cooking oil
  • 2 7-9 ounce thinly sliced boneless skinless chicken breasts
  • 2 tablespoons sherry
  • 2 tablespoons honey
  • 6 tablespoons soy sauce
  • 4 peeled medium diced carrots
  • 3 medium diced celery stalks
  • 1 peeled medium diced yellow onion
  • 6 medium diced cremini mushrooms
  • 3 finely minced garlic cloves
  • 5 whisked large eggs
  • 4 cups cooked jasmine rice
  • 2 tablespoons oyster sauce
  • 1 cup peas
  • ¼ cup sliced green onions
  • Sea salt and pepper to taste

Instructions

    Cup of Yum
  1. In a large wok over high heat add 3 tablespoons of cooking oil. Once it begins to smoke, add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
  2. Cook, the chicken for 3-4 minutes or until cooked throughout.
  3. Add in the sherry, honey, and 2 tablespoons of soy sauce and stir fry for 1 to 2 minutes. Set the chicken aside on a plate.
  4. Place the wok back on the burner on high heat and add the remaining 2 tablespoons of cooking oil. Once it smokes. add in the carrots, celery, onions, mushrooms, and garlic and stir-fry for 2 to 3 minutes.
  5. Pour in the eggs and tilt the wok to spread the whisked eggs around and cook like you would when making an omelette or scrambled eggs by moving them around with a spoon or spatula.
  6. Add the chicken and rice back into the wok and break up any large chunks of rice, and stir-fry for 2-3 minutes.
  7. Pour in the oyster sauce, remaining 4 tablespoons of soy sauce, peas, green onions, and salt and pepper and mix until combined. The rice should be brown.
  8. Serve.

Notes

  • Make-Ahead: You can make this recipe up to 1 hour ahead. Keep warm in the wok, covered over low heat before serving.
  • How to Store: Place covered in the refrigerator for up to 5 days.  You can also freeze covered for up to 3 months. Thaw for one day in the fridge before reheating.
  • How to Reheat: Place your desired amount of fried rice in a hot wok over high heat with a small amount of oil until smoking, and stir-fry the fried rice for 2 to 3 minutes or until hot.
  • Your oil must be smoking first in your wok before cooking.
  • Once the oil begins to smoke, add it to your food, or else it can catch fire.
  • Feel free to use a large non-stick or carbon steel skillet for this.
  • Everything cooks exceptionally quickly, including the chicken.
  • When the vegetables are done cooking, they should be al-dente, slightly crunchy.
  • There are many ways to spice up this recipe with a little heat. Serve it with sriracha sauce. Add some sambal (chili garlic sauce) to the top. Cook in some spicy peppers with the vegetables. Finish with pepper flakes.
  • If food sticks to your work, my cast iron restoration tutorial will teach you how to season it properly.

Nutrition Information

Calories 324kcal (16%) Carbohydrates 36g (12%) Protein 16g (32%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 123mg (41%) Sodium 980mg (41%) Potassium 454mg (13%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5430IU (109%) Vitamin C 11mg (12%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 36g 12%
Protein 16g 32%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 123mg 41%
Sodium 980mg 41%
Potassium 454mg 10%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 5430IU 109%
Vitamin C 11mg 12%
Calcium 54mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.