Description
This Tai Pei Chicken Fried Rice is a perfect balance of savory flavors and satisfying textures. The chicken is tender, the scrambled eggs are light and fluffy, and the vegetables add a nice crunch. The soy sauce and oyster sauce bring depth to the dish, while the sesame oil provides a fragrant, nutty finish.
It’s quick, easy, and can be customized with your favorite veggies or proteins. Whether you’re making it for a weeknight dinner, meal prep, or a cozy lunch, this fried rice will become a go-to in your recipe rotation. Serve it with a side of dumplings, spring rolls, or simply enjoy it on its own!
Ingredients
Scale
Ingredients:
- 2 cups cooked white rice (preferably cold)
- 1 tablespoon vegetable oil
- 1/2 cup diced chicken breast (boneless, skinless)
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon chopped green onions (for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Prepare the rice: If you haven’t already, cook the rice and allow it to cool. For best results, use day-old rice or refrigerate freshly cooked rice to help prevent clumping.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the diced chicken and cook for 4-5 minutes, until browned and fully cooked. Remove from the pan and set aside.
- Scramble the eggs: In the same pan, add a little more oil if necessary. Pour in the beaten eggs and cook, stirring frequently, until scrambled and fully cooked. Remove and set aside with the chicken.
- Sauté the vegetables: Add the frozen mixed vegetables to the pan and stir-fry for 2-3 minutes, or until heated through. You can also use fresh vegetables, depending on your preference.
- Combine the rice and seasonings: Add the cold rice to the pan with the vegetables and stir well to combine. Add the garlic powder, ground ginger, soy sauce, oyster sauce, and sesame oil. Stir-fry for an additional 3-4 minutes, allowing the rice to absorb the flavors.
- Add the chicken and eggs: Return the cooked chicken and scrambled eggs to the pan. Stir to combine, and cook for an additional 2 minutes until everything is well mixed and heated through.
- Serve: Season with salt and pepper to taste. Garnish with chopped green onions and serve immediately.
Notes
Tips for Perfect Tai pei Chicken Fried Rice
- Use Cold Rice: Day-old rice works best for fried rice. Fresh rice is too moist and can make the dish soggy.
- High Heat Cooking: Stir-frying over high heat ensures the rice crisps up, creating the perfect texture.
- Adjust the Sauces: If you prefer a sweeter fried rice, add a dash of sugar or hoisin sauce.
- Add Heat: For a spicier version, you can add chili flakes or sliced fresh chilies to the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: lunch
- Method: With bake
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: tai pei chicken fried rice