Chicken Fried Rice
30 min6
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 | |||
| 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 |
| 15 ml vegetable oil (for the chicken) | |||
| 1 small yellow onion, finely chopped | Sauté onion until translucent, 3–4 min | ||
| 2 cloves garlic, minced | Add garlic, cook 1 min | ||
| 75 g peas | Add peas & carrots, cook 2–3 min | ||
| 75 g diced carrots | |||
| 15 ml vegetable oil (for the eggs) | Scramble eggs, mix with vegetables | ||
| 2 large eggs, lightly beaten | |||
| 600 g cooked long-grain rice (preferably chilled overnight), fluffed | Add rice, break up clumps | ||
| 45 ml low-sodium soy sauce | |||
| 15 ml oyster sauce | |||
| ½ teaspoon sesame oil | |||
| 15 g chopped green onions (optional) | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.