20-Minute Chicken Fried Rice

20-Minute Chicken Fried Rice

Prep: 10 minutes · Cook: 12 minutes · Total: 22 minutes · Serves: 4

Ingredients

• 3 cups cold cooked long-grain rice, preferably refrigerated overnight
• 1 pound boneless, skinless chicken breast or thighs, cut into 1/2-inch pieces
• 2 tablespoons neutral oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 small yellow onion, finely diced
• 1 cup frozen peas and carrots, thawed
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce, optional
• 1 teaspoon toasted sesame oil
• 3 scallions, thinly sliced

Directions

1. Break apart any clumps in the cold rice. Stir the soy sauce, oyster sauce if using, and sesame oil together in a small bowl.
2. Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil, then the chicken, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until browned and 165°F. Transfer to a clean plate.
3. Add the beaten eggs to the skillet and scramble just until set, about 45 seconds. Transfer them to the plate with the chicken.
4. Add the remaining tablespoon oil and the onion. Cook for 2 minutes. Add the peas and carrots, garlic, and ginger; cook for 1 minute.
5. Add the cold rice. Spread it across the hot surface and cook for 3 to 4 minutes, stirring only occasionally, until hot and lightly toasted.
6. Return the chicken and eggs. Pour in the sauce and toss for 1 to 2 minutes, until everything is evenly coated and steaming hot. Fold in the scallions and serve.

Cook’s notes

Cold rice fries instead of turning mushy. If using freshly cooked rice, spread it on a sheet pan and refrigerate uncovered until cold before starting.

Storage and reheating

Cool and refrigerate within 2 hours for up to 4 days. Reheat until steaming hot throughout. Do not repeatedly cool and reheat cooked rice.

Estimated nutrition per serving

Approximately 490 calories · 35 g protein · 57 g carbohydrate · 13 g fat · 4 g fiber · 790 mg sodium. Actual values vary.