Quick Chicken Fried Rice

Ingredients

• 200 g Chicken breast (Diced into small, bite-sized pieces)
• 4 cup Cooked white rice (Preferably chilled or day-old rice; source describes this as two servings)
• 2 cloves Garlic (Minced)
• 1 Onion (Diced)
• 3 Spring onions (Sliced; source gives 2–3 spring onions)
• 2 cup Mixed diced vegetables (Frozen or fresh)
• 2 tbsp Cooking oil (Sunflower, peanut, or vegetable oil)
• 2 tsp Sesame oil (Added at the end)
• 2 Eggs (Beaten with a pinch of salt)
• Salt (To taste, including a pinch for the eggs)
• 2 tbsp Regular soy sauce (For the stir-fry sauce)
• 2 tsp Dark soy sauce (For the stir-fry sauce)
• 2.5 tbsp Oyster sauce (Source gives 2–3 tablespoons; use 2½ tablespoons)
• 0.5 tsp White pepper (For the stir-fry sauce)
• 1 tbsp Sugar (For the stir-fry sauce)

Steps

1. 1

   Combine the regular soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper in a small bowl. Stir until the sugar is mostly dissolved; this is the stir-fry sauce.

2. 2

   Dice the chicken into small, even pieces so it cooks quickly and evenly. Toss it with 1 tablespoon of the prepared stir-fry sauce and set it aside briefly while preparing the remaining ingredients.

3. 3

   Prepare the vegetables: mince the garlic, dice the onion, slice the spring onions, and have the mixed vegetables ready. If using frozen vegetables, they may be added directly from frozen.

4. 4

   Beat the eggs in a bowl with a pinch of salt. Keep the cooked rice, remaining sauce, seasoned chicken, and vegetables close to the stove because the stir-frying moves quickly.

5. 5

   Heat a large wok or wide skillet over medium-high heat until hot. Add the cooking oil and swirl to coat the surface.

6. 6

   Add the minced garlic and stir-fry briefly, about 20–30 seconds, until fragrant but not browned.

7. 7

   Add the seasoned chicken. Stir-fry for several minutes, tossing frequently, until the pieces are opaque and cooked through with no pink center; chicken should reach 165°F/74°C internally.

8. 8

   Push the chicken to one side of the wok. Pour the beaten eggs into the cleared area and stir until softly scrambled and just set.

9. 9

   Transfer the cooked chicken and scrambled eggs to a plate or the cooler side of the wok so they do not overcook while the vegetables are fried.

10. 10

    Add the diced onion to the wok and stir-fry until it begins to soften and turn translucent, about 1–2 minutes.

11. 11

    Add the mixed vegetables and stir-fry until hot and tender-crisp, about 2–3 minutes. The vegetables should retain some texture rather than becoming mushy.

12. 12

    Add the cooked rice. Toss and stir-fry until the grains separate and the rice is heated through, breaking up any clumps with the spatula.

13. 13

    Pour in the remaining stir-fry sauce and toss thoroughly so it coats the rice and vegetables evenly. Continue stir-frying until the rice is glossy and the sauce is absorbed.

14. 14

    Return the cooked chicken and scrambled egg to the wok. Toss everything together until evenly distributed and hot.

15. 15

    Add the sliced spring onions and sesame oil. Toss for about 30 seconds, just until fragrant, then taste and adjust salt if needed. Serve immediately.

Notes

Use chilled, day-old cooked rice when possible because it fries more cleanly and is less likely to become mushy. Adjust the oyster sauce within the stated 2–3 tablespoon range according to taste. Refrigerate leftovers promptly and reheat until steaming hot.

Nutrition per serving

• main
• Chinese-inspired
• quick dinner
• stir-fried
• takeout-style
• chicken
• rice
• high-protein