Ingredients
Protein and Eggs
- 2 cups cooked chicken breast, diced or shredded
- 3 large eggs, lightly beaten
Vegetables
- 1 cup frozen peas and carrots (thawed)
- ½ cup diced white or yellow onion
- 2 green onions, sliced
- 2 cloves garlic, minced
- ½ cup chopped bell peppers (optional)
- 1 tsp freshly grated ginger (optional)
Rice and Oils
- 3 cups cooked brown rice or jasmine rice (preferably cold)
- 1 tbsp avocado oil or olive oil
- 1 tsp sesame oil
Sauces and Seasonings
- 2 tbsp low-sodium soy sauce (or coconut aminos)
- 1 tbsp oyster sauce (optional, for deeper umami)
- Salt and black pepper to taste
- Red chili flakes (for heat, optional)
Instructions
- Prep Everything Before You Start: Dice the cooked chicken, beat the eggs, and thaw the frozen peas and carrots to ensure all ingredients are ready. Use cold, day-old rice for best texture as it prevents clumping and sogginess.
- Cook the Chicken: Heat 1 teaspoon of avocado oil in a large skillet or wok over medium heat. Add the diced chicken and season lightly with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until golden and fully cooked. Remove and set aside.
- Scramble the Eggs: Pour the beaten eggs into the skillet, let them sit for about 30 seconds, then scramble until fully cooked. Break into small bits and remove from the pan to set aside.
- Stir-Fry the Vegetables: Add the remaining oil to the skillet. Sauté the diced onions for 2 minutes until slightly softened. Add minced garlic, peas, carrots, and optional bell peppers and ginger. Cook for 3–4 minutes until the vegetables are tender yet vibrant.
- Add the Rice: Add the cold rice to the vegetables, breaking up any clumps with the spatula. Stir thoroughly to evenly heat the rice and blend flavors.
- Combine and Season: Return the cooked chicken and scrambled eggs to the skillet. Drizzle in soy sauce, oyster sauce, and sesame oil. Stir-fry over medium-high heat for 2–3 minutes, allowing the rice to develop a slightly crispy bottom layer for added texture.
- Finish with Fresh Green Onions: Sprinkle sliced green onions on top, toss once more, and serve hot. Add red chili flakes if desired for a spicy kick.
Notes
- Use cold, leftover rice for the best texture to avoid sogginess.
- Oyster sauce is optional but adds a deeper umami flavor.
- You can substitute chicken with tofu or shrimp for variation.
- Feel free to customize with additional vegetables like bell peppers or fresh ginger.
- Adjust soy sauce quantity to control sodium levels.
- Leftover fried rice can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
