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High Protein Chicken Fried Rice - A Simple, Satisfying Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, chilled jasmine or long-grain rice (preferably day-old)
  • 12–14 oz boneless, skinless chicken breast, diced small
  • 2 large eggs, whisked
  • 1 cup frozen peas and carrots (or edamame for extra protein), thawed
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated (or 1/2 tsp ground ginger)
  • 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp oyster sauce (optional but recommended)
  • 1 tsp sesame oil
  • 1–2 tbsp neutral oil (avocado, canola, or peanut oil) for stir-frying
  • 2–3 green onions, sliced
  • 1/2 tsp white pepper (or black pepper)
  • Red pepper flakes or sriracha, to taste (optional)
  • Pinch of sugar (optional, balances the sauce)
  • Salt, to taste
  • Lime wedges and sesame seeds, for serving (optional)

Method
 

  1. Prep the rice right. If you can, cook your rice the day before and chill it uncovered for the first hour to dry slightly. If using fresh rice, spread it on a tray and chill for at least 30 minutes to reduce moisture.
  2. Make the sauce. In a small bowl, mix soy sauce, oyster sauce, sesame oil, white pepper, and a pinch of sugar. Set aside.
  3. Heat the pan. Use a large wok or wide skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.
  4. Cook the eggs. Pour in whisked eggs, scramble gently until just set, then transfer to a plate. Don’t overcook; they’ll go back in later.
  5. Cook the chicken. Add another 1/2–1 tbsp oil to the hot pan. Season chicken lightly with salt and pepper. Stir-fry until cooked through and lightly browned, about 4–6 minutes. Transfer to the plate with eggs.
  6. Sauté aromatics. In the same pan, add onion and a small splash of oil if needed. Cook 2 minutes. Add garlic and ginger; cook 30–60 seconds until fragrant.
  7. Fry the rice. Add the chilled rice. Break up clumps with a spatula. Spread it out and let it sit for 30 seconds at a time to toast lightly. Stir and repeat for 2–3 minutes until steamy and a bit dry on the surface.
  8. Add veggies. Stir in peas and carrots (or edamame). Cook 1–2 minutes until hot.
  9. Bring it together. Return chicken and eggs to the pan. Pour in the sauce and toss well, coating everything evenly. Taste and adjust with more soy sauce, pepper, or a touch of sriracha for heat.
  10. Finish and serve. Stir in green onions. Turn off the heat. Garnish with sesame seeds and a squeeze of lime if you like. Serve hot.