Description
This Chicken Fried Rice recipe is a flavorful and satisfying dish that combines tender chicken thighs, fresh vegetables, and fragrant rice, all coated in a delicious oyster sauce mixture. Perfect for a quick weeknight dinner or to use up leftover rice!
Ingredients
Scale
- 1/3 cup oyster sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 1 (3.5-ounce) package shiitake mushrooms, stemmed and chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup frozen green peas
- 1 tablespoon toasted sesame oil
- 4 cups leftover white or brown rice
- 3 large eggs, beaten
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Make the sauce: In a small bowl, whisk together oyster sauce, rice vinegar, and red pepper flakes.
- Season chicken: Season chicken with salt and pepper.
- Cook chicken: Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium-high heat. Add chicken in batches and cook until golden brown, about 7-8 minutes. Set aside.
- Sauté vegetables: Add onion, mushrooms, and carrots to the skillet. Cook until tender, about 3-4 minutes.
- Add garlic and ginger: Stir in garlic and ginger until fragrant, about 1 minute.
- Add green peas: Stir in green peas until heated through, about 1-2 minutes.
- Cook rice: Heat remaining 1 tablespoon vegetable oil and sesame oil over medium-high heat. Spread rice in an even layer and cook for 2 minutes, without stirring. Flip and cook for another 2 minutes.
- Make egg fried rice: Push rice to one side of the skillet. Add eggs to the opposite side and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.
- Combine ingredients: Stir in chicken, vegetables, oyster sauce mixture, and cooked rice. Cook until flavors have blended, about 3-5 minutes.
- Serve: Serve immediately, garnished with green onions and sesame seeds.
Notes
- Leftover rice works best for this recipe, as it prevents the dish from becoming mushy.
- Adjust the level of spiciness by increasing or decreasing the crushed red pepper flakes.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg