Description
This Speedy Chicken Fried Rice Recipe was inspired by a Bangkok street kitchen where bold flavor met simplicity. It’s quick, satisfying, and perfect for weeknights, lazy Sundays, or feeding surprise guests. No fancy skills, just heat, rice, and heart.
Ingredients
- 2 tablespoons avocado or sesame oil
- 2 boneless skinless chicken breasts, cut into small cubes
- 3 cups cooked jasmine rice (preferably a day old)
- 1 small yellow onion, diced
- 2 garlic cloves, finely minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional but flavorful)
- 1 teaspoon ground black pepper
- 2 green onions, thinly sliced (for garnish)
Instructions
- In a large skillet or wok over medium-high heat, add your oil. When it’s shimmering, toss in the diced chicken. Cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
- Toss in the chopped onion and garlic. Stir for 1–2 minutes until fragrant.
- Pour in the frozen veggies. Stir everything together and cook for 2–3 more minutes until the vegetables are heated through.
- Create space in the pan, pour in the beaten eggs, and scramble them gently. Once cooked, mix them into the chicken and veggies.
- Add in your cold rice, breaking up any clumps with a spatula. Drizzle with soy sauce and oyster sauce. Stir-fry everything together for 3–5 minutes until evenly coated and hot.
- Season with pepper, toss in the green onions, and give it one last stir. Serve hot.
Notes
Use day-old rice for the best texture. Prep all your ingredients ahead since stir-fries move quickly. Avoid over-saucing, start light and taste as you go. Add chili oil or sesame seeds on top for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired