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Chicken Fried Rice

Delicious Chicken Fried Rice That's Better Than Takeout

This Chicken Fried Rice combines tender chicken, vibrant vegetables, and authentic flavors for a delightful meal that's better than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 4 cups Cold Cooked Brown Rice Essential for texture; cold rice prevents sogginess.
For the Protein
  • 1 pound Chicken Breast Cut into bite-sized pieces.
  • 2 large Eggs Lightly beaten.
For the Vegetables
  • 2 cups Vegetables (e.g., Bell Pepper, Broccoli, Mushrooms) Use any fresh veggies.
  • 1 cup Frozen Peas and Carrots Convenient mix-ins for sweetness.
For the Flavor
  • 3 tablespoons Oyster Sauce Enhances depth of flavor.
  • 2 tablespoons Soy Sauce Opt for low-sodium for a healthier choice.
For Cooking
  • 2 tablespoons Canola/Grapeseed/Peanut Oil Use a neutral oil.
  • 1 tablespoon Unsalted Butter Adds creamy richness.
For Aromatics and Garnish
  • 2 cloves Garlic Freshly minced.
  • 2 tablespoons Green Onions Chopped for garnish.

Equipment

  • nonstick skillet

Method
 

Preparation
  1. In a small bowl, whisk together the oyster sauce and 2 tablespoons of soy sauce until fully combined. Set aside.
  2. Heat a nonstick skillet over medium heat and melt ½ tablespoon of unsalted butter. Pour in the beaten eggs and let them sit, then scramble until just set, about 1-2 minutes. Transfer to a bowl.
  3. Increase the heat to high, add 1 tablespoon of oil, and stir-fry the chicken pieces with remaining soy sauce until golden, about 4 minutes. Transfer to the bowl with eggs.
  4. In the same skillet, add another tablespoon of oil and sauté vegetables for 4-5 minutes until crisp-tender.
  5. Lower heat, add remaining butter, peas, carrots, and minced garlic. Cook for 30 seconds. Add cold rice and oyster sauce mixture, breaking apart clumps.
  6. Return scrambled eggs and chicken to skillet, add green onions, and stir everything for about 1 minute until heated through.
  7. Serve hot from the skillet. Optionally, sprinkle with red pepper flakes or drizzle Sriracha before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 45mgCalcium: 50mgIron: 2.5mg

Notes

Always use cold, day-old rice for the best texture, and avoid overcrowding the pan to ensure even cooking.

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