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–+ servings
Chicken & Egg Fried Rice

Savory Chicken & Egg Fried Rice for Easy Weeknight Dinners

A quick and flavorful Chicken & Egg Fried Rice made in under 30 minutes, perfect for busy weeknight 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
  

  • 1 pound Boneless Skinless Chicken Thighs Feel free to swap with tofu or shrimp for a different protein.
  • 2 large Eggs You can use silken tofu for a vegan alternative.
  • 4 cups Cooked Rice Using day-old rice enhances texture.
  • 2 tablespoons Vegetable Oil Opt for a neutral oil or use sesame oil for flavor.
  • 2 cloves Garlic Minced or garlic powder can be used.
  • 3 scallions Spring Onions Keep the whites and greens separate.
  • 1 cup Frozen Peas Other frozen veggies like corn can be used.
  • 1 cup Beansprouts Optional but recommended.
  • 2 tablespoons Oyster Sauce Soy sauce is a vegetarian substitute.
  • 1 tablespoon Dark Soy Sauce Use more light soy sauce if unavailable.
  • 1 tablespoon Light Soy Sauce Adjust according to your taste.
  • 1 tablespoon Sriracha Adjust or omit for milder preferences.
  • 1 teaspoon Sugar Honey or maple syrup can serve as alternatives.
  • 1 teaspoon MSG Optional and can be skipped.

Equipment

  • wok
  • mixing bowl

Method
 

  1. In a small mixing bowl, combine the oyster sauce, dark soy sauce, light soy sauce, sugar, and Sriracha. Stir well until the sugar dissolves, creating a smooth mixture. Set aside.
  2. Chop the boneless skinless chicken thighs into bite-sized pieces, mince garlic, and slice spring onions, separating the whites and greens. Beat the eggs.
  3. Heat vegetable oil in a large wok over medium-high heat. Add chicken and stir-fry for about 4–6 minutes until golden brown. Transfer chicken to a plate.
  4. In the same wok, add minced garlic and spring onion whites. Sauté for 1-2 minutes until garlic is fragrant.
  5. Push garlic and spring onions to one side, pour in beaten eggs, and scramble for 1-2 minutes.
  6. Add the cooked rice, breaking up clumps and cooking undisturbed for 1-2 minutes.
  7. Return chicken and pour the prepared sauce over the mixture. Toss for about 1-2 minutes to coat and heat through.
  8. Add frozen peas and beansprouts, cooking for an additional 1-2 minutes.
  9. Divide among bowls and garnish with spring onion greens. Serve with extra Sriracha if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 52gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Use day-old rice for the best texture. Chop ingredients ahead of time to streamline cooking.

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