Ingredients
Scale
- 2 tablespoons sesame oil – Adds deep, nutty flavor.
- 2 tablespoons canola or vegetable oil – For cooking the chicken and veggies.
- 2 pounds boneless, skinless chicken breast or thigh, cut into small cubes.
- 1½ cups frozen peas and carrots mix – No need to thaw before cooking.
- 1 cup canned sweet corn, drained.
- ½ cup green onions, finely chopped.
- 4 cloves garlic, minced.
- 3 large eggs, beaten.
- 5 cups cooked jasmine rice, chilled overnight or at least for a few hours.
- ¼ cup soy sauce, low-sodium preferred.
- 1 tablespoon oyster sauce – Adds richness (optional).
- 1 tablespoon hoisin sauce – Optional for a sweeter touch.
- ¼ teaspoon black pepper – Adjust to taste.
- ½ teaspoon red pepper flakes – Optional, for heat.
- Extra green onions, for garnish.
Preparation Notes
- Cold, day-old rice works best for fried rice—it keeps the grains separate and less sticky.
- Cut chicken into bite-sized pieces to ensure even cooking.
- Pre-mix sauces (soy, oyster, hoisin) in a small bowl to save time during cooking.
Instructions
1. Prepare the Chicken
- Heat 1 tablespoon sesame oil and 1 tablespoon canola oil in a large skillet or wok over medium-high heat.
- Once hot, add the diced chicken and cook for 5–7 minutes, stirring occasionally until the chicken is fully cooked and lightly browned.
- Transfer chicken to a plate and set aside.
2. Cook the Vegetables
- In the same skillet, add another 1 tablespoon sesame oil and 1 tablespoon canola oil.
- Add the frozen peas and carrots, corn, and minced garlic. Stir-fry for 3–4 minutes, until the vegetables are tender and fragrant.
- Add the chopped green onions and stir for another 1 minute.
3. Scramble the Eggs
- Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space.
- Let the eggs cook undisturbed for about 30 seconds, then scramble them gently.
- Once cooked through, mix the eggs into the vegetables.
4. Add the Rice
- Add the cold rice to the skillet, breaking up any clumps with your spatula.
- Stir everything together and let it cook for 3–4 minutes, allowing the rice to heat through and start to lightly fry.
5. Add the Chicken Back
- Return the cooked chicken to the pan.
- Stir everything together until well combined.
6. Add the Sauces
- Pour in the soy sauce, and if using, oyster sauce and hoisin sauce.
- Add black pepper and red pepper flakes if desired.
- Toss everything well to ensure the rice and chicken are evenly coated with the sauces.
- Cook for an additional 2–3 minutes, allowing the flavors to meld.
7. Taste and Serve
- Taste and adjust seasoning if needed—add more soy sauce or a dash of salt if it’s under-seasoned.
- Remove from heat.
- Garnish with more green onions before serving.
Notes
- Use Cold Rice
Warm or freshly cooked rice will turn mushy in the pan. For the best texture, use rice that’s been chilled in the fridge for at least 4 hours or overnight. - Don’t Overcrowd the Pan
Use a large skillet or wok so ingredients can fry instead of steam. Stir-frying works best with high heat and space for ingredients to move around. - Cook in Stages
Cook the chicken, veggies, eggs, and rice separately, then combine. This helps control doneness and prevents overcooking. - Customize It
Swap or add vegetables like bell peppers, broccoli, snap peas, or edamame. You can also use chicken thigh for juicier results. - Watch the Salt
Soy sauce and oyster sauce already have salt. Taste before adding extra. - Double for Meal Prep
This recipe stores well in the fridge for up to 4 days. Reheat in a skillet for best results, or microwave with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes