Chicken Fried Rice Recipe | Easy Quick Weeknight Dinner

Crave worthy chicken fried rice you can make at home in minutes! This easy weeknight dinner hits all the right notes- savory, fluffy rice, tender chicken, with colorful veggies just like you see at the restaurant but better.
⬇️ ⬇️ INGREDIENTS AND MORE BELOW ⬇️ ⬇️

✦INGREDIENTS✦
☐ 3 Tbsp avocado oil
☐ Chicken (cut into chunks)
☐ 1 Tbsp chicken bouillon

☐MARINADE:
☐ 1 tsp minced ginger
☐ 1 tsp minced garlic
☐ 1 tsp sesame oil
☐ 2 Tbsp low sodium soy sauce

☐ 3 Tbsp avocado oil
☐ 4 eggs (scrambled)

☐ 3 Tbsp avocado oil
☐ 16 oz. bag peas and carrots
☐ 3 1/2-4 cups of (1-2 day old} plain cooked white rice

SAUCE:
☐ 3 Tbsp low sodium soy sauce
☐ 2 Tbsp Dark soy sauce
☐ 2 tsp minced garlic
☐ 2 tsp minced ginger
☐ 2 tsp sesame oil
☐ 1 tsp sriracha
☐ 2 tsp Hoisin sauce
*top with green onions

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#chickenfriedrice #friedricerecipe #chinesefoodrecipe

Skip take out! Today we’re making restaurant worthy chicken fried rice and 
it’s easier than you think. I’m Rose Oatley. Let’s get cooking! To start you’ll need some chicken. You can 
either do chicken breast or chicken tenders. I find the chicken tenders a little quicker 
and easier to cut into bite-size pieces. Once we’re done with these, we’re gonna give them a quick rinse 
and put them in a Ziploc bag or a bowl. But first let’s work on a marinade.
In a bowl, mix 1 teaspoon minced ginger, 1 clove minced garlic, 1 teaspoon sesame 
oil, and 2 tablespoons less sodium soy sauce. Mix well then add it to your chicken. Coat the chicken and let it marinade for a 
few minutes so the flavors soak in. For our sauce, add 3 tablespoons low-sodium soy 
sauce, 2 tablespoons of dark soy sauce for color, 2 teaspoons minced garlic, 2 teaspoons 
minced ginger, 2 teaspoons sesame oil, 1 teaspoon of sriracha (optional) Sometimes I like to add 2 tsp of Hoisin sauce but I’m out today. This is optional but I 
like it. Give it a stir and set aside. Now for peas and carrots: fresh or frozen 
will work. I quick-thaw frozen ones by microwaving with a splash of water for 3 
minutes, then let them drain in the sink. Moving on, Add 2–3 tablespoons of 
avocado oil to a wok or large pan. Once hot, add your chicken and sprinkle in 1 tbsp of chicken bouillon and cook until 
it’s cooked through—no pink inside. Once done, move the chicken 
to a plate temporarily. Now Wipe the pan clean, and add 3 tablespoons oil. whisk four eggs into a bowl then pour 
them into your pan. Cook in sheet form. Then break into chunks. Set 
the eggs aside on a plate. Wipe the pan, and add 3 tablespoons oil, then add the peas and carrots. Cook 
for a couple of minutes until tender. Now you’ll need 1 day old plain white rice. No 
butter, no salt. I have about 3.5 to 4 cups here. Do not use freshly cooked rice—a day 
old rice dries out, so it fries up fluffy and doesn’t clump up. Fresh rice 
is too moist and mushy for fried rice. stir-fry with the veggies for about 2–3 
minutes, until everything’s hot and vibrant. Now it’s time to add in the chicken.
Then pour in the sauce. mix well. Add your eggs and fold, 
just until evenly combined. Now finish with a sprinkle of chopped 
green onions and we’re ready to plate. I like to top mine off with a few more green onions. Are you ready for 
the taste test? Here we go. This dish is savory, comforting, and 
perfectly craveable without feeling heavy. Why get taken out when you can 
make it right at home. Mmm so good! If you enjoyed this video and want to see 
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Thanks for your support and happy cooking!