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Healthy Chicken Fried Rice (Better Than Takeout) - Fast, Fresh, and Flavorful

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked day-old brown or jasmine rice (cold)
  • 12 oz boneless, skinless chicken breast, diced small
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots (no need to thaw)
  • 4 scallions, thinly sliced (whites and greens divided)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
  • 2–3 tbsp low-sodium soy sauce (to taste)
  • 1 tbsp oyster sauce or 1 tsp fish sauce (optional for depth)
  • 1 tsp toasted sesame oil
  • 1–2 tbsp avocado oil or light olive oil (for high-heat cooking)
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes or a drizzle of sriracha for heat
  • Optional garnish: sesame seeds and extra scallion greens

Method
 

  1. Prep the rice: If your rice clumps, break it up with your hands or a fork. Cold, separated grains are key for good texture.
  2. Season the chicken: Toss diced chicken with a pinch of salt, pepper, and 1 tsp soy sauce. This lightly seasons the meat before it hits the pan.
  3. Heat the pan: Preheat a large nonstick skillet or wok over medium-high heat. Add 1 tsp oil and let it get hot until shimmering.
  4. Scramble the eggs: Add eggs, scramble just until set, then transfer to a plate. Don’t overcook; they’ll finish in the rice.
  5. Sear the chicken: Add 1 tbsp oil. Spread chicken in a single layer. Let it sear undisturbed for 1–2 minutes, then stir and cook until just cooked through, 4–5 minutes. Transfer to the plate with eggs.
  6. Build the aromatics: Add another 1 tsp oil if needed. Add scallion whites, garlic, and ginger. Stir-fry 30–45 seconds until fragrant.
  7. Add vegetables: Stir in peas and carrots. Cook 2–3 minutes until hot and slightly tender.
  8. Fry the rice: Add the cold rice. Spread it out and let it sit 30–60 seconds to toast lightly. Then stir-fry, breaking up any remaining clumps.
  9. Season: Add soy sauce, oyster sauce (if using), and sesame oil. Toss well to coat. Taste and adjust with more soy sauce or a pinch of salt.
  10. Finish: Return chicken and eggs to the pan. Add scallion greens and optional chili. Stir-fry 1 minute until everything is hot and combined.
  11. Serve: Top with extra scallions and sesame seeds. Enjoy immediately.