Quick and Easy Chicken Fried Rice - Using Ingredients You Already Have at Home

Ingredients

• 300 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 1 tsp Fresh Ginger (grated)
• 3 tsp Soy Sauce (low‑sodium optional)
• 1 tsp Rice Wine (Shaoxing) (optional; can omit or replace with extra soy sauce)
• 0.5 medium Yellow Onion (diced)
• 1 cup Broccoli Florets (trimmed and cut into bite‑size pieces)
• 3 large Eggs (lightly beaten)
• 2 tbsp Vegetable Oil (high smoke point)
• 3.5 cups Cooked White Rice, cold (preferably day‑old leftover rice)
• 2 tsp Oyster Sauce (adds umami)
• 1 tsp Sesame Oil (drizzle at the end for aroma)

Instructions

1. Prepare Chicken

   Cut the chicken thighs into bite‑size pieces, place in a bowl, add 1 tsp grated ginger, 1 tsp soy sauce, and 1 tsp rice wine. Mix well and let it sit while you prep the other ingredients.

   Time: PT5M

2. Prep Vegetables & Eggs

   Dice half a medium onion, trim and cut broccoli florets into bite‑size pieces, and lightly beat 3 eggs in a small bowl.

   Time: PT5M

3. Cook Eggs

   Heat the wok over medium‑high until a wisp of smoke appears. Add 1 tbsp vegetable oil, pour in the beaten eggs, and scramble until about 80% done. Remove the eggs and set aside.

   Time: PT2M

   Temperature: medium-high

4. Cook Chicken

   Add another 1 tbsp oil to the wok, spread the marinated chicken in a single layer, let it sear for 1 minute, then stir‑fry until fully cooked and no longer pink.

   Time: PT3M

   Temperature: medium-high

5. Add Vegetables

   Push the chicken to the side, add the diced onion and broccoli, and stir‑fry for 2–3 minutes until the broccoli is tender and the onion is translucent.

   Time: PT3M

   Temperature: medium-high

6. Add Rice

   Add 3.5 cups cold cooked rice, breaking up any clumps. Stir‑fry until the rice is heated through and the grains separate.

   Time: PT4M

   Temperature: medium-high

7. Season & Finish

   Stir in 2 tsp soy sauce, 2 tsp oyster sauce, and drizzle 1 tsp sesame oil. Return the partially cooked eggs to the wok, toss everything together until evenly coated.

   Time: PT1M

   Temperature: medium-high

8. Serve

   Transfer the fried rice to plates or bowls and serve hot.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

15g

Carbohydrates

45g

Fat

10g

Fiber

3g