Chicken Fried Rice Recipe for 2
A flavorful Chicken Fried Rice recipe tailored for two people, with flavors that appeal to American tastes. It balances savory, slightly sweet, and umami flavors for a comforting meal.
Equipment
- 1 Skillet large
Ingredients
- 1 cup Rice Cooked and cooled
- 1 Chicken Breast about 6-8 oz, diced into small cubes
- 2 tbsp Vegetable Oil
- 2 Eggs (large) beaten
- ½ cup Frozen Peas and Carrots mix
- 2 Green Onions finely chopped
- 2 Garlic Cloves minced
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce optional for extra umami
- 1 tsp Sesame Oil
- Salt and Pepper to taste
Instructions
Prepare Ingredients
- Ensure all ingredients are prepped before starting. The cooking process is quick.
Cook Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken, season lightly with salt and pepper, and cook for 4-5 minutes until golden and cooked through. Remove from the pan and set aside.
Cook the Eggs
- Add a bit more oil if needed. Pour in the beaten eggs and scramble until just set. Remove and set aside with the chicken.
Stir-Fry Vegetables
- Add the remaining tablespoon of oil to the skillet. Stir-fry the garlic for 30 seconds until fragrant, then add the peas and carrots. Cook for 2 minutes until softened.
Combine Everything
- Add the cooked rice to the pan, breaking up any clumps. Stir-fry for 2 minutes, allowing the rice to warm and slightly crisp.
- Return the chicken and eggs to the skillet, mixing them into the rice and vegetables.
Season
- Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to evenly coat the rice. Taste and adjust seasoning if needed.
Finish
- Mix in green onions and cook for another minute. Serve hot!
Notes
Tips for Success:
- Use cold, day-old rice for the best texture; fresh rice can be too sticky.
- For a smoky flavor, let the rice sit in the pan for a few seconds without stirring to create a crispy bottom layer.
- Add a pinch of sugar if you enjoy a slightly sweeter fried rice.