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Chicken Fried Rice

A colorful bowl of chicken fried rice with broccoli, carrots, peas and green onions
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5 from 8 reviews

Classic Chicken Fried Rice is a quick, simple dinner you can throw together in 30 minutes or less! Use whatever veggies you have to make this one-pan meal.

Ingredients

Units Scale
  • 2 tablespoons canola oil, divided
  • 3/4 to 1 pound boneless skinless chicken breast, diced
  • 2 teaspoons sesame oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 cups chopped broccoli florets and tender stalks, from 1 large head
  • 3 green onions, sliced, green and white parts separated
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 cups cooked white rice (from 1 cup dry)
  • 1/2 cup frozen peas
  • 1/4 cup soy sauce or tamari
  • 2 teaspoons oyster sauce, optional but highly recommended*
  • Pinch of white pepper

Instructions

  1. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and season with a pinch of salt and pepper. Cook, stirring frequently, until the chicken is browned and cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside.
  2. Add the sesame oil and the remaining tablespoon of canola oil to the skillet. Add the yellow onion, carrot, broccoli, and white and light green parts of green onion. Stir-fry the vegetables until the onion is translucent and the broccoli is bright green and tender-crisp. Add the garlic and cook for an additional 30 seconds, or until fragrant.
  3. Push the vegetables to one side of the skillet. Pour the eggs into the empty side of the skillet and cook, stirring frequently, until completely set. Add the cooked rice and frozen peas to the skillet and stir the whole mixture together.
  4. In a small bowl or measuring cup, whisk together the soy sauce, oyster sauce, and white pepper. Pour the sauce over the rice and stir until combined. Remove from heat and garnish with the remaining green onion before serving.

Notes

  • Make this vegetarian by swapping out sliced shiitake mushrooms or tofu for the chicken, or omitting the chicken altogether.
  • Oyster sauce lends a salty-sweet-umami flavor that really can’t be replicated. It won’t taste quite the same without it, but there are a few subs you can try if you don’t have it. An equal amount of hoisin sauce will work here, or you can add a bit of extra soy sauce, plus 1/2 teaspoon of white or brown sugar and a dash of worcestershire or fish sauce. Or, you can forego it entirely and add another tablespoon of soy sauce. The choice is yours.

Find it online: https://www.emilyeatsthings.com/chicken-fried-rice/