A comforting homemade fried rice recipe combining tender chicken, vibrant vegetables, and a savory soy sauce blend.
Ingredients
Scale:
1 pound of chicken breast, diced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon cornstarch
3 cups of day-old cooked rice (jasmine or long-grain recommended)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, finely chopped
1 cup mixed vegetables (carrots, peas, and corn)
3 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
Salt and pepper, to taste
2 green onions, sliced
Instructions
Marinate the Chicken: In a bowl, combine diced chicken with soy sauce, sesame oil, garlic powder, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Rice: If you haven't already, cook your rice a day in advance.
Cook the Chicken: Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken. Stir-fry until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Cook the Aromatics: In the same pan, add another tablespoon of oil. Add garlic and onion, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
Add Vegetables: Toss in the mixed vegetables and sauté for another 3 minutes until they are tender yet crisp.
Scramble the Eggs: Push the vegetables to the side and pour the beaten eggs into the empty space. Allow them to sit for a minute, then scramble until just set.
Combine the Ingredients: Add the cooked rice to the pan, breaking up any clumps with a spatula. Return the chicken to the pan.
Season the Rice: Drizzle soy sauce and oyster sauce over the mixture. Stir everything together, ensuring the rice is evenly coated and heated through. Season with salt and pepper to taste.
Finish and Garnish: Stir in sliced green onions. Serve your one-pan chicken fried rice hot, and enjoy!
