This delicious recipe for Fried Rice and Chicken is better than any one from a Chinese restaurant and much healthier too.
After spending long days cooking for my personal chef clients, I am always on the lookout for a quick fix dinner with healthy ingredients that I can make at home.
My recipe for Fried Rice and Chicken cooks up quickly. I can enjoy a relaxing and nutritious dinner after a long day in the kitchen in about 20 minutes.
the ingredients
This easy fried rice recipe includes a handful of every day ingredients along with a couple Asian ones. Sesame oil and oyster sauce give the dish its authentic Chinese takeout flavor.
- Cooked white rice - follow my no fail recipe for perfectly fluffy rice
- Sesame oil
- Large eggs
- Broccoli
- Frozen peas
- Carrots
- Cooked and shredded chicken
- Soy sauce - substitute tamari to make the dish gluten free
- Oyster sauce - the secret ingredient
- Scallions
- Sesame seeds
- Red pepper flakes
variations
Not only is this homemade fried rice with chicken better than Chinese takeout, it is a very forgiving and adaptable recipe. Adapt the recipe to use up leftovers in your refrigerator too.
- Any variety of rice including brown, basmati, jasmine or even cauliflower rice can be used in the recipe.
- Instead of shredded cooked chicken try ham, roasted pork, cooked ground beef or turkey or cubes of tofu.
- Any vegetables can stand in for the broccoli, peas and carrots. Just be sure to cut them in about the same size pieces so they cook at an even rate. Even already cooked or frozen vegetables can be added to the fried rice. Toss them in along with the soy and oyster sauces and stir to just heat the veggies through.
expert tips
There are a some tips to making fried rice better than the local Chinese restaurant.
- Cook the rice in advance and store it in the refrigerator until completely chilled. Spread the cooked rice on a baking sheet so the grains are separated and can dry out. If they are in a sealed container, the grains remain moist and will break up when making the recipe. The cold, dry rice ensures that it will not break down and become mushy when combined with the other ingredients.
- Prep the ingredients before starting to cook. Cooking of fried rice goes very quickly. Having all the chopping and measuring done in advance will make for smooth sailing when cooking.
- Purchase a bottle of oyster sauce. This thick, slightly sweet and salty dark brown sauce adds the earthy flavor that gives this dish its authentic Asian taste. I like to think of it as the Asian version of the all-purpose Worcestershire sauce because only a small amount adds complex flavor to your cooking. Use it in a variety of dishes including stir fries, sauces, and marinades. Oyster sauce is readily available in the international aisle of the grocery store so be sure to pick up a bottle on your next visit.
what pan should you use to cook fried rice?
I have had my wok for over 25 years. Unfortunately, the company that manufactured it is no longer in business. I recommend this wok set instead.
It is not essential for making this fried rice recipe but, it heats up really hot, and the high sides and shape are ideal for easily stirring all the ingredients.
more Asian-inspired recipes
- How to Make Perfectly Fluffy Rice
- Korean Barbecue Shrimp
- Slow Cooker Barbecue Korean Short Ribs
- Grilled Hoisin Chicken Wraps with Asian Triple Bean Salad
just one more thing
If you make the fried rice and chicken recipe, I'd love hearing from you all.
Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Better Than Takeout Fried Rice and Chicken
Equipment
Ingredients
- 4 cups of cooked white rice chilled
- 3 teaspoons sesame oil divided
- 2 large eggs beaten
- 2 cups chopped broccoli
- 1 cup cubed carrot - about ½ inch pieces
- 1 cup peas
- 2 cups cooked and shredded chicken
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 2 thinly sliced scallions
- Sesame seeds
- Red pepper flakes
Instructions
- Heat a wok or large sauté pan over medium high heat. Add 2 teaspoons of sesame oil and wait about 20 seconds then add the beaten eggs. Stir and scramble the eggs until cooked through, about 2 to 3 minutes. Remove from the pan to a plate and chop in small pieces.
- Add remaining 1 teaspoon of sesame oil to the wok along with the broccoli and carrots and give them a quick stir. Put the lid on the wok and let the vegetables steam for about 2 minutes.
- Remove the lid and add the peas. Leave the vegetables in the pan.
- Add the shredded chicken, cooked egg, soy sauce and oyster sauce. Toss to coat all the ingredients thoroughly with the sauces. Cook for 1 minute.
- Add the chilled rice. Toss to mix the rice with the other ingredients. Cook for 1 to 2 minutes to thoroughly heat the rice.
- Serve fried rice sprinkled with thinly sliced scallions and sesame seeds.
- Pass extra soy sauce and red pepper flakes for those who would like to season to taste.
Did you make the recipe? Leave a comment.