CHICKEN FRIED RICE (better than takeout 🥡)

Ingredients

• 300 g Chicken Breast (cut into bite‑size pieces)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Oyster Sauce (Chinese brand for authentic flavor)
• 1 tsp Cornstarch (helps coat chicken)
• 1 tbsp Vegetable Oil (for marinating and pan‑frying)
• 3 pieces Eggs (large, room temperature)
• 0.25 tsp Salt (fine sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 3 cups Cooked Rice (cold, preferably day‑old jasmine or basmati)
• 4 stalks Green Onions (white and green parts separated)
• 1 cup Frozen Mixed Vegetables (peas, carrots, corn; thawed before use)
• 1 tsp Dark Soy Sauce (adds deep color)
• 1 tsp Sesame Oil (toasted, for aroma)
• 1 pinch White Pepper (optional, for subtle heat)
• 1 pinch Sugar (balances savory flavors)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with soy sauce, oyster sauce, cornstarch and 1 tbsp vegetable oil. Mix until evenly coated and let sit for about 10 minutes.

   Time: PT10M

2. Prepare the Egg Mixture

   Crack the eggs into a separate bowl, add salt and black pepper, then whisk until fully blended.

   Time: PT2M

3. Chop Green Onions

   Slice the green onions, separating the white parts from the green tops. Set the white parts aside for later and keep the green tops for garnish.

   Time: PT2M

4. Cook the Chicken

   Heat the skillet over medium‑high heat, add a drizzle of oil, then add the marinated chicken. Stir‑fry for about 5 minutes, or until the chicken is about 90 % cooked through.

   Time: PT5M

   Temperature: Medium‑high heat

5. Set Chicken Aside

   Transfer the partially cooked chicken to a plate and set aside while you finish the rest of the dish.

   Time: PT0M

6. Scramble the Egg with White Onion

   In the same skillet, add the white parts of the green onion, then drizzle the whisked egg over them. Let the egg sit undisturbed for about 30 seconds, then scramble gently with a spatula until just set.

   Time: PT1M

   Temperature: Medium heat

7. Sauté the Vegetables

   Add the thawed frozen mixed vegetables to the pan and stir‑fry for 2–3 minutes until they are heated through but still crisp.

   Time: PT3M

   Temperature: Medium‑high heat

8. Add Rice and Seasonings

   Add the cold cooked rice and the chicken back into the skillet. Pour in soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper and a pinch of sugar. Toss everything together and stir‑fry for 2–3 minutes, allowing the rice to absorb the sauces and become slightly crispy.

   Time: PT3M

   Temperature: Medium‑high heat

9. Finish with Green Onion Tops

   Stir in the green onion tops and sauté on high heat for another 1 minute, letting the flavors meld and the green onions stay bright.

   Time: PT1M

   Temperature: High heat

10. Serve

    Transfer the chicken fried rice to a serving bowl and enjoy immediately while hot.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g