Chicken Fried Rice

30 min

A quick stir-fried rice with chicken, eggs, and vegetables bound with soy and oyster sauce.

prepIf using freshly cooked rice, spread on a baking sheet and cool 10–15 min to dry out slightly
1 lb / 450 g boneless skinless chicken breasts or thighs, cut into bite-sized pieces	Cook chicken until golden, 4–5 min	Stir in chicken, sauces; cook 2–3 min	Taste, adjust seasoning; stir in green onions
1 tablespoon / 15 ml vegetable oil (for the chicken)	Cook chicken until golden, 4–5 min
1 small yellow onion, finely chopped	Sauté onion until translucent, 3–4 min
2 cloves garlic, minced	Add garlic, cook 1 min
½ cup / 75 g peas	Add peas & carrots, cook 2–3 min
½ cup / 75 g diced carrots	Add peas & carrots, cook 2–3 min
1 tablespoon / 15 ml vegetable oil (for the eggs)	Scramble eggs, mix with vegetables
2 large eggs, lightly beaten	Scramble eggs, mix with vegetables
3 cups / 600 g cooked long-grain rice (preferably chilled overnight), fluffed	Add rice, break up clumps
3 tablespoons / 45 ml low-sodium soy sauce
1 tablespoon / 15 ml oyster sauce
½ teaspoon sesame oil
¼ cup / 15 g chopped green onions (optional)

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