Flavorful Chicken & Egg Fried Rice for Quick Family Dinners

A quick and nutritious Chicken & Egg Fried Rice that balances rich chicken and eggs with colorful veggies.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Protein

1 pound Boneless Skinless Chicken Thighs Substitute with chicken breast or tofu for a leaner option.
2 Eggs Use scrambled tofu for a vegan alternative.

For the Rice

4 cups Cooked Rice Day-old rice works best for texture.

For the Vegetables

2 tablespoons Vegetable Oil Any neutral oil can be substituted.
3 cloves Garlic Freshly minced garlic is preferred.
2 Spring Onions Shallots can replace spring onions.
1 cup Frozen Peas Fresh peas or corn can be used for variety.
1 cup Beansprouts Can be omitted or replaced with sliced bell peppers.

For the Sauce

2 tablespoons Oyster Sauce Use mushroom or soy sauce for a vegetarian version.
1 tablespoon Dark Soy Sauce Substitute with light soy sauce if unavailable.
1 tablespoon Light Soy Sauce Adjust according to taste.
1 tablespoon Sriracha Chili flakes can be substituted.
1 teaspoon Sugar Honey or maple syrup can be used as alternatives.
1/2 teaspoon MSG Can be omitted for a cleaner taste.

Equipment

Method

Preparation

In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, Sriracha, sugar, and MSG, if using. Set aside.
Chop chicken thighs into bite-sized pieces, mince garlic, and slice spring onions separately.
In a medium bowl, crack and whisk the eggs until well combined. Set aside.

Cooking

Heat a large wok over high heat and add vegetable oil. Stir-fry chicken until golden brown, about 4-6 minutes. Remove and set aside.
Add more oil if necessary, then sauté garlic and white parts of spring onions for 1-2 minutes.
Pour the beaten eggs into the wok and scramble until fluffy and set. Combine with garlic and onions.
Add cooked rice, breaking up clumps. Toss together for about 3-4 minutes.
Return chicken and sauce to the wok; stir-fry for another 2-3 minutes until heated through.
Add frozen peas and beansprouts. Cook for an additional 1-2 minutes.
Transfer to serving containers and garnish with green parts of spring onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Using day-old rice is key to achieving the right texture. Prep all ingredients beforehand for seamless cooking.

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