Chicken Fried Rice (Printable Version)
# What You'll Need:
→ Sauce Base
01 -
⅓ cup oyster sauce
02 -
3 tablespoons low-sodium soy sauce, divided
→ Protein
03 -
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
04 -
4 large eggs, lightly beaten
→ Vegetables
05 -
3 cups chopped fresh vegetables (red bell pepper, broccoli, or mushrooms)
06 -
12 ounces frozen peas and carrots, thawed
07 -
3 garlic cloves, minced
08 -
⅔ cup chopped green onions (about 4 medium)
→ Staples
09 -
2 tablespoons canola, grapeseed, or peanut oil, divided
10 -
2 tablespoons unsalted butter
11 -
2 ½ cups cold cooked brown rice
12 -
Red pepper flakes or hot sauce (optional)
# How to Make It:
01 -
In a small bowl, combine oyster sauce and 2 tablespoons soy sauce. Set aside. Keep a large bowl and flexible spatula nearby.
02 -
Heat nonstick skillet over medium heat for 2 minutes. Add 1/2 tablespoon butter to coat pan. Pour in beaten eggs and let set for 20 seconds before scrambling into bite-sized pieces. Cook until just set but not browned, about 1 minute. Transfer to bowl and wipe skillet clean.
03 -
Return skillet to high heat for 1 minute. Add 1 tablespoon oil and swirl to coat. Add chicken pieces and remaining 1 tablespoon soy sauce. Cook until chicken is fully cooked, about 4 minutes. Transfer to bowl with eggs.
04 -
Add remaining 1 tablespoon oil to skillet. Add fresh vegetables and cook until crisp-tender, 4-5 minutes. Add remaining 1 1/2 tablespoons butter and thawed peas and carrots, stirring constantly for 30 seconds.
05 -
Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
06 -
Add brown rice and oyster sauce mixture. Cook while stirring constantly and breaking up any rice clumps until heated through, about 2 minutes.
07 -
Return cooked eggs, chicken, and add green onions to the skillet. Cook and stir until completely heated through, about 1 minute more. Serve immediately with optional red pepper flakes or hot sauce and additional soy sauce to taste.
# Handy Tips:
01 -
Oyster sauce is available in the Asian or international food aisle of most grocery stores. For a substitution, you can omit it or use 1 tablespoon sesame oil instead, though the flavor will differ.
02 -
For gluten-free preparation, substitute tamari for soy sauce.
03 -
Using cold rice prevents clumping and creates the best texture.
04 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.