Chicken Fried Rice
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(14)
Ingredients
4 servings
- ⅓ cup oyster sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon crushed red pepper flakes
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil, divided
- 1 small onion, diced
- 1 (3.5-ounce) package shiitake mushrooms, stemmed and chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup frozen green peas
- 1 tablespoon toasted sesame oil
- 4 cups leftover white or brown rice
- 3 large eggs, beaten
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
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Preparation
Step 1
In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.
Step 2
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 3
Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
Step 4
Add onion, mushrooms, and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 5
Stir in garlic and ginger until fragrant, about 1 minute.
Step 6
Stir in green peas until heated through, about 1-2 minutes; set aside.
Step 7
Heat remaining 1 tablespoon vegetable oil and sesame oil over medium-high heat.
Step 8
Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.
Step 9
Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
Step 10
Stir in chicken, vegetables, and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.
Step 11
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 12
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Chef's notes
Best results when using leftover rice as it is drier, allowing it to crisp and toast nicely.
Chicken thighs are preferred for their higher fat content which yields juicier, more flavorful chicken.
Feel free to swap, omit, or add vegetables to your liking.
