About this recipe

A classic, family-friendly chicken fried rice made with tender chicken, fluffy day-old rice, scrambled eggs, and colorful vegetables — all tossed in a savory soy-sesame sauce. Quick, satisfying, and endlessly customizable, this one-pan meal is a weeknight staple that even picky eaters love.

Instructions

1. 1

   Season the chicken breast pieces lightly with salt and white pepper. Heat 1 tablespoon of vegetable oil in a wok or skillet over ^[high heat] until shimmering. Add the chicken breast in a single layer and cook, stirring occasionally, for 4–5 minutes until golden and cooked through. Transfer to a plate and set aside.

2. 2

   Reduce heat to ^[medium-high] and add the remaining 1 tablespoon of vegetable oil to the same wok. Add the white parts of the green onions and the garlic minced. Stir-fry for about 30 seconds until fragrant. Add the thawed peas and carrots and cook for 1–2 minutes until heated through.

3. 3

   Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble them, stirring gently, until just set but still slightly soft, about 1 minute. Break them into small pieces and mix into the vegetables.

4. 4

   Add the cold day-old white rice to the wok, breaking up any clumps with your spatula. Toss everything together and stir-fry over ^[high heat] for 2–3 minutes until the rice is heated through and starting to get slightly crispy on the edges.

5. 5

   Return the cooked chicken breast to the wok. Drizzle in the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together vigorously for 1–2 minutes until the sauce is evenly distributed and the rice is well coated. Taste and adjust seasoning with additional soy sauce if needed.

6. 6

   Remove from heat and stir in the green parts of the green onions. Serve immediately in bowls or plates.