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30-Minute Better Than Takeout Chicken Fried Rice

Close-up of a dark bowl filled with homemade chicken fried rice, featuring scrambled egg, peas, carrots, and green onion garnish.
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Make this easy, one-pan chicken fried rice in under 30 minutes. It uses simple ingredients to create a savory, restaurant-style flavor that beats delivery every time.

Ingredients

Scale
  • 2 cups cooked, cold day-old white rice
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 8 ounces boneless, skinless chicken breast, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 2 green onions, sliced for garnish

Instructions

  1. Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cut chicken to the hot pan and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  3. Add the beaten eggs to the same pan. Scramble the eggs quickly until just set, then break them into small pieces and remove them from the pan.
  4. Add the diced onion to the pan and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the frozen peas and carrots to the pan and cook for 2 minutes until heated through.
  6. Push the vegetables to one side of the pan. Add the cold rice to the empty side of the pan. Break up the rice clumps with your spatula.
  7. Stir the rice into the vegetables. Cook for 3 to 4 minutes, stirring often, until the rice is heated through and slightly toasted.
  8. Return the cooked chicken and scrambled eggs to the pan.
  9. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and white pepper. Pour this sauce mixture evenly over the rice.
  10. Stir everything together quickly for 1 to 2 minutes until the rice is evenly coated and hot.
  11. Remove from heat. Garnish with sliced green onions before serving immediately.

Notes

  • Use cold, day-old rice for the best, fluffiest texture. Freshly cooked rice will result in mushy fried rice.
  • Cook the rice mixture over high heat to achieve that signature restaurant-style sear.
  • Adjust the soy sauce amount based on your preference for saltiness.

Nutrition

Find it online: https://completelyyummy.com/chicken-fried-rice-recipe-easy-one-pan/