Quick stir-fried rice with chicken, vegetables, and savory seasonings perfect for easy weeknight dinners.
# Ingredient List:
→ Proteins
01 - 10 oz boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs
→ Vegetables
03 - 1 medium carrot, diced
04 - 3.5 oz frozen peas
05 - 1 small onion, finely chopped
06 - 2 spring onions, sliced (plus extra for garnish)
→ Rice & Grains
07 - 18 oz cooked jasmine or long-grain rice, preferably day-old
→ Sauces & Seasonings
08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tsp sesame oil
11 - 1/2 tsp ground white pepper
12 - Salt to taste
→ Oils
13 - 2 tbsp vegetable oil, divided
# How to Make It:
01 - Dice chicken, chop vegetables, slice spring onions, and measure all sauces. If using fresh rice, spread on a baking sheet to cool and dry slightly before cooking.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden brown and cooked through, approximately 4–5 minutes. Remove chicken and set aside on a plate.
03 - Add remaining 1 tbsp oil to the same pan. Sauté onion and carrot for 2–3 minutes until softened. Add frozen peas and cook for an additional minute until heated through.
04 - Push vegetables to one side of the wok. Crack eggs into the empty space and scramble quickly until just set, about 30 seconds. Mix eggs with vegetables.
05 - Add cooked rice to the pan. Stir-fry vigorously, breaking up any clumps with the spatula. Cook for 2 minutes until rice is heated through and separated.
06 - Return cooked chicken to the wok. Add soy sauce, oyster sauce, sesame oil, white pepper, and salt. Stir-fry everything together for 2–3 minutes until evenly coated and heated through.
07 - Stir in the sliced spring onions and toss to combine. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve immediately, garnished with extra spring onions.
