Ingredients
- Cooked chicken breast, 1 ½ cups (diced)
- Cooked rice, 2 cups (day-old is best)
- Frozen peas and carrots, 1 cup
- Soy sauce, ¼ cup
- Oyster sauce, 2 tablespoons
- Sesame oil, 1 tablespoon
- Green onions, 2 stalks (chopped)
- Egg, 1 (lightly beaten)
Instructions
- Step 1: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the beaten egg and scramble until cooked through. Remove the egg from the wok and set aside.
- Step 2: Add the diced chicken to the wok and stir-fry for 2-3 minutes until heated through.
- Step 3: Add the cooked rice, peas, and carrots to the wok. Stir-fry for another 3-4 minutes, breaking up any clumps of rice.
- Step 4: Pour in the soy sauce and oyster sauce, stirring constantly to combine and coat the rice.
- Step 5: Add the scrambled egg and chopped green onions. Stir-fry for 1 minute more, until everything is heated through and well combined.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid drying out the rice.
- Serve this Quick & Easy Chicken Fried Rice alongside a side of steamed broccoli or a simple Asian-style salad for a balanced meal.
- For extra flavor, marinate the chicken in a mixture of soy sauce and oyster sauce for 30 minutes before stir-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American