Description
How to make flavorful chicken and egg fried rice with day-old rice and soy sauce that transforms leftovers into a satisfying family dinner.
Ingredients
Scale
Base Ingredients
- 3 cups day-old cooked rice, preferably jasmine
- 2 cups cooked chicken, diced or shredded
- 3 large eggs, beaten
- 3 tablespoons vegetable oil, divided
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 green onions, sliced thin
Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Prep Everything: Get all ingredients chopped and ready before you start cooking. Fried rice moves fast, so having everything prepped makes the difference between success and scrambling around your kitchen.
- Scramble Eggs: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and gently scramble until just set but still soft. Remove to a plate.
- Cook Aromatics: Add remaining oil to the same pan. Sauté onion until translucent, about 3 minutes, then add garlic and cook 30 seconds until fragrant but not browned.
- Add Rice: Add day-old rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until rice is heated through and starting to get slightly crispy on the edges.
- Build Flavors: Stir in chicken, frozen vegetables, soy sauce, oyster sauce, ginger, and pepper. Cook 2-3 minutes until vegetables are heated through and everything is well combined.
- Finish Strong: Return scrambled eggs to the pan and gently fold in with green onions and sesame oil. Taste and adjust seasoning with salt if needed. Serve immediately while hot.
Notes
- Day-old rice is crucial – fresh rice will turn mushy and ruin the texture.
- Store leftovers in airtight containers for up to 4 days in the refrigerator.
- Rotisserie chicken works perfectly and saves time on busy weeknights.
- Keep heat high throughout cooking to achieve proper stir-fry texture.
- Taste and adjust seasoning at the end – soy sauce saltiness can vary by brand.
- Frozen vegetables don’t need to be thawed before adding to the pan.
Allergy Information: Eggs, Soy
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 38g
- Protein: 28g