Name: Quick Chicken Egg Fried Rice
Ingredients: 3 cups Cooked and Chilled White Rice: Preferably day-old, long-grain rice like Jasmine or Basmati. Cold rice separates better and prevents sogginess.; 1 lb Boneless, Skinless Chicken Breasts or Thighs: Cut into small, ½-inch bite-sized pieces. Thighs offer more flavor and moisture, while breasts are leaner.; 2 Large Eggs: Lightly beaten with a pinch of salt. These will be scrambled and incorporated into the rice.; 1 cup Frozen Peas and Carrots Mix: Thawed. A classic, convenient addition for color and sweetness. You can also use fresh, diced carrots and peas.; 1 Medium Onion: Finely chopped. Yellow or white onions work well, providing a foundational aromatic flavor.; 2-3 Cloves Garlic: Minced. Fresh garlic is key for a vibrant, aromatic base.; 1-inch Piece of Ginger: Grated or finely minced (optional, but highly recommended for an authentic zing).; 3 Tablespoons Soy Sauce: Low sodium is preferred to control the saltiness. You can always add more if needed.; 1 Tablespoon Oyster Sauce (optional): Adds a deeper umami flavor and a slight sweetness.; 1 Teaspoon Sesame Oil: Toasted sesame oil offers a distinct nutty aroma and flavor; a little goes a long long way.; 2 Tablespoons Neutral Cooking Oil: Such as canola, vegetable, grapeseed, or peanut oil, for its high smoke point.; ¼ Teaspoon White Pepper (optional): Provides a different, more earthy heat than black pepper, common in Asian cuisine.; 2 Green Onions (Scallions): Thinly sliced, green parts reserved for garnish, white/light green parts can be cooked with onion.; Salt and Black Pepper: To taste, for seasoning the chicken and overall dish.

Ingredients

Scale

3 cups Cooked and Chilled White Rice: Preferably day-old, long-grain rice like Jasmine or Basmati. Cold rice separates better and prevents sogginess.
1 lb Boneless, Skinless Chicken Breasts or Thighs: Cut into small, ½-inch bite-sized pieces. Thighs offer more flavor and moisture, while breasts are leaner.
2 Large Eggs: Lightly beaten with a pinch of salt. These will be scrambled and incorporated into the rice.
1 cup Frozen Peas and Carrots Mix: Thawed. A classic, convenient addition for color and sweetness. You can also use fresh, diced carrots and peas.
1 Medium Onion: Finely chopped. Yellow or white onions work well, providing a foundational aromatic flavor.
2–3 Cloves Garlic: Minced. Fresh garlic is key for a vibrant, aromatic base.
1-inch Piece of Ginger: Grated or finely minced (optional, but highly recommended for an authentic zing).
3 Tablespoons Soy Sauce: Low sodium is preferred to control the saltiness. You can always add more if needed.
1 Tablespoon Oyster Sauce (optional): Adds a deeper umami flavor and a slight sweetness.
1 Teaspoon Sesame Oil: Toasted sesame oil offers a distinct nutty aroma and flavor; a little goes a long long way.
2 Tablespoons Neutral Cooking Oil: Such as canola, vegetable, grapeseed, or peanut oil, for its high smoke point.
¼ Teaspoon White Pepper (optional): Provides a different, more earthy heat than black pepper, common in Asian cuisine.
2 Green Onions (Scallions): Thinly sliced, green parts reserved for garnish, white/light green parts can be cooked with onion.
Salt and Black Pepper: To taste, for seasoning the chicken and overall dish.

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Instructions

Prepare the Chicken: Pat the chicken pieces dry with a paper towel. Season them generously with salt and a pinch of black pepper. You can also add a teaspoon of soy sauce and a ½ teaspoon of cornstarch to the chicken for a more tender and flavorful result (velveting technique – optional).
Cook the Eggs: Heat 1 teaspoon of the cooking oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until just set but still slightly moist. Remove the scrambled eggs from the wok/skillet, roughly chop, and set aside.
Cook the Chicken: Add 1 tablespoon of cooking oil to the same wok or skillet, increasing the heat to high. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside with the eggs.
Sauté Aromatics and Vegetables: Add the remaining cooking oil to the wok. Add the chopped onion (and white/light green parts of scallions, if using) and cook for 2-3 minutes until softened and translucent. Add the minced garlic and grated ginger (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
Stir-fry Vegetables: Add the thawed peas and carrots mix to the wok. Stir-fry for 2-3 minutes until they are heated through and slightly tender-crisp.
Add the Rice: Add the cold, cooked rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing frequently, ensuring each grain is separated and heated through. It’s important to allow the rice to toast slightly against the hot surface of the wok for best flavor.
Sauce it Up: Drizzle the soy sauce and oyster sauce (if using) around the edges of the wok rather than directly onto the rice. This allows the sauce to caramelize slightly before being mixed in. Toss everything together to distribute the sauce evenly.
Combine and Finish: Return the cooked chicken and scrambled eggs to the wok. Add the white pepper (if using). Toss everything together for another 1-2 minutes until well combined and heated through.
Final Touch: Turn off the heat. Drizzle the toasted sesame oil over the fried rice and toss one last time to combine.
Serve: Taste and adjust seasoning if necessary (more soy sauce or salt). Garnish with the reserved sliced green onions. Serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 20g
Carbohydrates: 55g
Protein: 35g