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Chicken Fried Rice Better Than Takeout

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Chinese American
Ingredients Method

Ingredients
  

Ingredients
  • 12 oz 340 g boneless, skinless chicken thighs, diced
  • 2 tsp 10 g low-sodium soy sauce
  • 1 tsp 3 g cornstarch
  • 1/4 tsp 0.5 g ground white or black pepper
  • 4 cups 700 g cold cooked jasmine rice
  • 2 tbsp 28 g neutral oil, divided
  • 3 large eggs 150 g, beaten
  • 3/4 cup 120 g diced yellow onion
  • 1 cup 140 g frozen peas and carrots
  • 3 garlic cloves 9 g, minced
  • 3 tbsp 48 g low-sodium soy sauce
  • 1 tbsp 18 g oyster sauce
  • 1/2 tsp 2 g granulated sugar
  • 1 tsp 5 g toasted sesame oil
  • 3 green onions 45 g, sliced and divided

Method
 

Instructions
  1. Toss the chicken with 2 tsp soy sauce, cornstarch, and pepper. Break apart the cold rice, and mix the remaining soy sauce, oyster sauce, and sugar in a small bowl.
  2. Heat a large skillet or wok over high heat. Add 1 tbsp oil and cook the chicken for 4–5 minutes, until browned and 165°F inside. Transfer to a plate.
  3. Add the remaining oil and scramble the eggs for 30–45 seconds. Transfer them to the plate. Cook the onion, peas, carrots, and green onion whites for 2–3 minutes, then add the garlic for 30 seconds.
  4. Add the rice and fry for 3–4 minutes, letting it sit briefly between tosses. Pour the sauce around the pan edge and toss for 1 minute.
  5. Return the chicken and eggs. Cook for 1–2 minutes, then remove from the heat and stir in the sesame oil and green onion tops.