15-minute Chicken Fried Rice

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5 green onions, chopped
3 boneless, skinless chicken breasts
salt and pepper to taste
1/8 tsp onion powder
1 Tbsp oyster sauce
2 Tbsp butter
1 Tbsp sesame oil
3 cloves garlic, minced
4 eggs, slightly beaten
1 16-oz bag frozen peas and carrots
7 cups jasmine or basmati rice, cooked
1/4 cup soy sauce
1. Cut chicken into small cubes and place in a bowl.  Season generously with salt, pepper, and onion powder.  Add oyster sauce and stir well to coat chicken. 
2. Heat butter and oil in large skillet or wok over high heat.  Add garlic and chicken.  Stir constantly and cook until chicken is no longer pink, 2-3 minutes. 
3. Add beaten eggs to the meat.  Cook for 3-4 minutes, stirring constantly until eggs are scrambled. 
4. Add frozen peas and carrots and stir to incorporate. 
5. Add cold rice and soy sauce.  Stir-fry mixture until light golden brown. 
6. Stir in chopped green onions just before serving. 
Serves 6-8

Candace Trotter

Member since Nov 2009

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