Old-School Chicken Fried Rice is a delightful dish that brings back memories of satisfying homemade meals. This recipe combines tender chicken, colorful vegetables, and perfectly cooked rice, all stir-fried to excellence. The savory soy sauce flavor ties everything together, making it a comforting classic in Asian cuisine.
Ingredients
Scale:
2 cups cooked jasmine rice (preferably day old for best texture)
1 lb boneless, skinless chicken breast, diced into bite-sized pieces
1 cup mixed vegetables (carrots, peas, corn)
3 green onions, chopped (white and green parts separated)
3 cloves garlic, minced
2 eggs, beaten
3 tablespoons soy sauce (or tamari for a gluten-free option)
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
2 tablespoons vegetable oil
Sesame seeds for garnish (optional)
Additional sliced green onions (optional)
Instructions
Gather all your ingredients and have them ready.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until fully cooked and golden brown. Remove and set aside.
Add the remaining tablespoon of oil to the same pan, then add the minced garlic and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Toss in the mixed vegetables and cook for another 3-4 minutes until tender but still crisp.
Push the vegetables to the side of the pan, pour the beaten eggs into the empty side, and scramble until fully cooked. Combine with the vegetables.
Add the cooked rice, breaking up any clumps. Mix everything together, ensuring the rice is heated through, about 3-5 minutes.
Return the cooked chicken to the pan, drizzle with soy sauce, oyster sauce (if using), and sesame oil. Stir to combine and cook for another 2-3 minutes.
Mix in the green parts of the chopped green onions. Taste and adjust seasoning as desired. Serve hot, garnished with sesame seeds and additional green onions if desired.
