Description
A delicious and easy chicken fried rice recipe made with day-old rice, vegetables, and a savory sauce.
Ingredients
Scale
- 200 grams chicken, diced
- 4 cups cooked rice, preferably day-old
- 2 cloves garlic, minced
- 1 onion, diced
- 2–3 spring onions, sliced
- 2 cups mixed diced vegetables, frozen or fresh
- 2 tbsp cooking oil (sunflower, peanut, or vegetable oil)
- 2 tsp sesame oil
- 2 eggs, beaten
- Salt to taste
- 2 tbsp regular soy sauce
- 2 tsp dark soy sauce
- 2–3 tbsp oyster sauce
- 1/2 tsp white pepper
- 1 tbsp sugar
Instructions
- the sauce: Combine the regular soy sauce, dark soy sauce, oyster sauce, white pepper, and sugar in a bowl. Set aside to let the flavors meld.
- the oil: Heat cooking oil in a large pan or wok over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and translucent.
- the vegetables: Add the mixed diced vegetables to the pan and cook until they are tender, about 3-4 minutes. Keep stirring frequently to avoid burning.
- the eggs: Push the veggie mix to one side of the pan. Pour the beaten eggs into the cleared space and scramble until fully cooked.
- ingredients: Add the cooked rice and diced chicken to the pan. Pour the prepared stir-fry sauce over everything and stir-fry continuously, mixing all the ingredients thoroughly.
- with sesame oil: Stir in the sesame oil and the sliced spring onions. Cook until everything is heated through, about 2 minutes.
Notes
- This recipe is a great way to use leftover rice.
- You can substitute the chicken with shrimp or tofu for a different variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 100mg