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Protein Packed Chicken Fried Rice - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cold cooked rice (preferably day-old; jasmine or long-grain)
  • 1 lb (450 g) boneless, skinless chicken breast, diced into small cubes
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced (white and green parts separated)
  • 3 tbsp soy sauce (use low-sodium if preferred)
  • 1 tbsp oyster sauce (optional but recommended)
  • 1–2 tsp toasted sesame oil
  • 2–3 tbsp neutral oil (such as canola, avocado, or peanut oil)
  • 1/2 tsp white pepper (or black pepper)
  • Salt, to taste
  • Optional add-ins: 1/2 cup diced bell pepper, 1 cup chopped baby spinach, 1 tbsp chili crisp or sriracha, 1 tsp grated ginger

Method
 

  1. Prep the rice: Break up any clumps with clean hands or a fork. Cold, separated grains are key for frying.
  2. Season the chicken: Toss the diced chicken with a pinch of salt, pepper, and 1 tsp soy sauce. This light seasoning adds flavor from the inside out.
  3. Make the sauce: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1–2 tsp sesame oil. Set aside.
  4. Heat the pan: Set a large wok or wide skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.
  5. Cook the eggs: Pour in the beaten eggs, let them set for 15–20 seconds, then gently scramble until just cooked. Remove to a plate.
  6. Sear the chicken: Add another 1 tbsp oil to the hot pan. Add chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry until cooked through and lightly browned, 3–4 more minutes. Remove to the plate with eggs.
  7. Sauté aromatics: If the pan looks dry, add 1 tsp oil. Add onion and the white parts of green onion. Stir-fry 1–2 minutes until slightly translucent. Add garlic (and ginger if using). Cook 30 seconds until fragrant.
  8. Add veggies: Stir in peas and carrots (and bell pepper if using). Cook 2–3 minutes until heated through and crisp-tender.
  9. Fry the rice: Increase heat to high. Add the remaining 1 tbsp oil, then the rice. Spread it out and let it sit for 30–45 seconds to lightly toast. Stir-fry 2–3 minutes, breaking up any remaining clumps.
  10. Combine and sauce: Return chicken and eggs to the pan. Pour the sauce around the edges so it sizzles and distributes. Toss well until everything is evenly coated and glossy.
  11. Season to taste: Add white pepper. Adjust salt or soy sauce if needed. For heat, add a little chili crisp or sriracha.
  12. Finish and serve: Turn off heat. Fold in the green parts of the green onions (and spinach, if using, so it just wilts). Serve hot.