Best Chicken Fried Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, flavorful stir-fry with tender chicken, crisp veggies, and a perfect balance of soy sauce and sesame oil. This Asian recipe, ready in about 35 minutes, pairs white rice, vegetable oil, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 6 oz diced chicken breast and cook for 5 minutes until golden and cooked through. Remove and set aside.
  2. Step 2: In the same skillet, scramble 2 beaten eggs until fully cooked, then break into small pieces and set aside with the chicken.
  3. Step 3: Add 1 cup frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until thawed and tender.
  4. Step 4: Add 3 cups cooled white rice and stir to combine. Mix in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp sesame oil, 1/4 tsp garlic powder, and 1/4 tsp ginger powder. Stir-fry for 4-5 minutes until rice is heated through and begins to form clumps.
  5. Step 5: Stir in cooked chicken and scrambled eggs, then sprinkle with 1/4 cup sliced green onions. Cook for 1 more minute and serve hot.

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