Chicken Fried Rice
Nutritional Information
Restaurant-style fried rice with chicken, eggs, and vegetables. Perfect for using up leftover rice.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 cups day-old cooked rice
- 2 cups cooked chicken, diced
- 3 larges eggs, beaten
- 1 cup frozen mixed vegetables
- 4 green onions green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Heat 1 tbsp oil in a large wok or skillet over high heat. Scramble eggs until just set, remove.
Add remaining oil to wok. Add day-old rice, breaking up clumps with spatula.
Stir-fry rice 3-4 minutes until heated through and slightly crispy.
Add garlic and frozen vegetables, stir-fry 2 minutes.
Add chicken, scrambled eggs, soy sauce, and oyster sauce. Toss to combine.
Add green onions, sesame oil, salt, and pepper. Stir-fry 1 minute more.
Serve immediately while hot.
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