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–+ servings
Chicken & Egg Fried Rice

Delicious Chicken & Egg Fried Rice for Quick Family Dinners

This Chicken & Egg Fried Rice is a quick and nourishing dish perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs can substitute with chicken breast or tofu
For the Eggs
  • 2 Eggs egg substitutes for a vegan option available
For the Rice
  • 4 cups Cooked Rice day-old rice is ideal
For the Cooking
  • 2 tablespoons Vegetable Oil any neutral oil such as canola or avocado
  • 3 cloves Garlic minced; garlic powder can be used
  • 4 stalks Spring Onions white parts for cooking; green for garnish
For the Vegetables
  • 1 cup Frozen Peas can use mixed vegetables or corn
  • 1 cup Beansprouts can substitute with shredded carrots
For the Sauces
  • 2 tablespoons Oyster Sauce or vegetarian oyster sauce
  • 1 tablespoon Dark Soy Sauce or regular soy sauce
  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Sriracha adjust for spice tolerance
  • 1 teaspoon Sugar or honey/sugar substitutes
  • 1 teaspoon MSG optional

Equipment

  • Wok or frying pan

Method
 

Step-by-Step Instructions
  1. Prepare the sauce by whisking together oyster sauce, dark soy sauce, light soy sauce, sugar, and Sriracha in a bowl.
  2. Chop chicken thighs, mince garlic, and prepare spring onions. Beat eggs in a separate bowl.
  3. Cook chicken in a wok with 2 tablespoons oil for 4-6 minutes until golden brown. Remove and set aside.
  4. Sauté garlic and spring onion whites in the same wok for 1-2 minutes until fragrant.
  5. Push the mixture to the sides and scramble the eggs in the center until just set.
  6. Add cooked rice to the pan, breaking clumps and allowing it to cook undisturbed for 1-2 minutes.
  7. Return chicken and pour the sauce over the rice mixture, tossing until well combined.
  8. Mix in frozen peas and beansprouts, cooking for another 1-2 minutes until heated.
  9. Serve warm, garnished with green parts of spring onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use day-old rice for best texture and avoid overcooking the eggs for fluffiness.

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