Quick Easy Chicken Fried Rice Recipe with Crispy Chicken Tips
A quick and easy chicken fried rice recipe featuring crispy chicken pieces combined with flavorful, fluffy rice. Perfect for busy weeknights and family meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil (or any neutral oil with a high smoke point)
- 3 cups cooked and chilled jasmine rice (preferably day-old)
- 2 large eggs, beaten (room temperature)
- 1 cup frozen peas and carrots mix, thawed
- 3 green onions, sliced thin
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper, to taste
Instructions
- Prep the Chicken: In a bowl, toss chicken pieces with cornstarch, garlic powder, onion powder, salt, and pepper until evenly coated. Set aside for about 10 minutes.
- Cook the Crispy Chicken: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove to a paper towel-lined plate.
- Scramble the Eggs: Reduce heat to medium. Pour in beaten eggs and scramble quickly until just set. Remove and set aside with the chicken.
- Cook the Veggies and Garlic: Add a splash of oil if needed. Sauté minced garlic for about 30 seconds until fragrant. Add peas and carrots and cook for 2-3 minutes until tender.
- Add the Rice: Break up clumps of cold rice and add to the pan. Stir-fry for about 5 minutes, pressing rice against the pan occasionally to get slight crisp bits.
- Season the Rice: Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir to coat evenly. Adjust salt and pepper to taste.
- Combine All Components: Return crispy chicken and scrambled eggs to the pan. Toss gently and warm through for 2 minutes. Add sliced green onions last.
- Final Taste Check: Stir and adjust seasoning if needed.
- Serve Immediately: Spoon onto plates or bowls and enjoy.
Notes
Use day-old rice for best texture. Cook chicken in batches to avoid overcrowding the pan. Use neutral oil with a high smoke point. Scramble eggs separately for better texture. For gluten-free, substitute tamari for soy sauce and use gluten-free oyster sauce or omit it.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: chicken fried rice, crispy chicken, quick dinner, easy recipe, weeknight meal, fried rice recipe, family meal