Quick & Easy Chicken Fried Rice
75% authentic · Chinese-American
A simplified version of chicken fried rice, perfect for busy weeknights. Uses pre-cooked chicken and minimal ingredients for a fast and flavorful meal.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Cooked white rice, day-old4 cups
- Pre-cooked chicken (rotisserie or leftover), shredded1.5 cups
- Eggs2 large
- Frozen mixed vegetables (peas, carrots, corn)1 cup
- Soy sauce3 tablespoons
- Oyster sauce (optional)1 tablespoon
- Sesame oil1 teaspoon
- Vegetable oil1 tablespoon
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, whisk eggs with salt and pepper. Heat 1/2 tablespoon of vegetable oil in a large skillet over medium-high heat. Pour in eggs and scramble quickly. Remove and set aside.
- 2
Add the remaining 1/2 tablespoon of oil to the skillet. Add the frozen mixed vegetables and stir-fry for 2-3 minutes until tender-crisp.
- 3
Add the cooked rice and shredded chicken to the skillet. Stir-fry for 3-4 minutes, breaking up rice clumps, until heated through.
- 4
Add soy sauce and oyster sauce (if using). Stir well to combine and coat everything evenly.
- 5
Stir in the scrambled eggs and sesame oil. Season with salt and pepper if needed. Serve hot.
