Better Than Takeout Fried Rice and Chicken
Chilled rice and oyster sauce are key ingredients to this authentic fried rice with chicken. The veggie packed dish tastes better than your Chinese favorite takeout.
Servings: 4
Calories: 463kcal
Equipment
- wok set
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.
Notes
Making the rice ahead of time and chilling it ensures that it will not be sticky when made into fried rice. Spread the cooked rice on a baking sheet and place it in the refrigerator. Do not cover the rice. You want it to dry out as it chills.
Nutrition
Calories: 463kcal | Carbohydrates: 63g | Protein: 331.4g | Fat: 8.5g | Saturated Fat: 1.9g | Cholesterol: 136mg | Sodium: 596mg | Fiber: 3.8g | Sugar: 3.2g