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Better Than Takeout Chicken Fried Rice

Chicken fried rice cooks in a 12-inch skillet with tender chicken thighs, scrambled eggs, vegetables, and cold rice tossed until steaming hot with separated grains. Soy sauce, oyster sauce, and toasted sesame oil bring classic takeout-style flavor to this quick dinner.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless, skinless, cut into 1/2-inch pieces
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp neutral oil such as vegetable or canola oil, divided
  • 3 eggs large, lightly beaten
  • 1 cup carrot finely diced
  • 4 scallions white and green parts separated and thinly sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 4 cups long-grain white rice cold, cooked
  • 1 cup peas frozen
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil

Equipment

  • 1 12-inch skillet

Method
 

  1. Season the chicken with the salt and pepper.
  2. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat, add the chicken, and cook for 5–7 minutes, stirring occasionally, until browned and it reaches 165°F; transfer to a plate.
  3. Add 1 tablespoon of the oil to the skillet, pour in the eggs, and scramble for 1–2 minutes until just set; transfer the eggs to the plate with the chicken.
  4. Add the remaining 1 tablespoon oil, the carrot, and the scallion whites to the skillet and cook for 2 minutes, stirring often.
  5. Add the garlic and ginger and cook for 30 seconds, until fragrant.
  6. Add the rice and peas, breaking up any rice clumps, and cook for 3–5 minutes, stirring and tossing, until the rice is steaming hot and the grains are separated.
  7. Stir in the soy sauce and oyster sauce, then return the chicken and eggs to the skillet and toss for 1–2 minutes until heated through.
  8. Remove from the heat and stir in the sesame oil and scallion greens.

Notes

Use cold rice so the grains stay separated as they cook. Refrigerate leftovers for up to 3–4 days or freeze them; for a gluten-free version, use gluten-free tamari and gluten-free oyster sauce.