Description

This Best Recipe for Chicken Fried Rice is a flavorful homemade version of the classic takeout dish featuring tender chicken, fresh ginger, crunchy cashews, and a spicy kick of sriracha. Perfect for a quick and satisfying weeknight meal, this easy recipe combines savory soy and oyster sauces with vibrant vegetables and fluffy rice for a deliciously balanced dish.

Ingredients

Scale

Sauce Ingredients

3 tablespoons soy sauce (plus additional, if necessary)
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon sriracha
2 teaspoons sesame oil

Main Ingredients

2 tablespoons vegetable oil (divided)
2 large eggs
1 pound boneless skinless chicken breast or tenderloin, cut into 1/2-inch pieces
1 small white onion, diced
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 1/2 cups frozen peas and carrots
3 cups cooked white rice (preferably day-old rice)
1/4 cup roasted cashews (plus additional for garnish)
4 green onions, thinly sliced

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Instructions

Prepare the Sauce: In a small bowl, stir together soy sauce, oyster sauce, rice vinegar, sriracha, and sesame oil until well combined. Set aside.
Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook, stirring constantly, until scrambled and fully cooked, about 1 minute. Transfer the eggs to a large plate and set aside.
Cook the Chicken: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces and cook for 4 to 5 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside. Transfer the cooked chicken to the plate with the eggs.
Sauté Onions and Aromatics: Add the diced white onion to the skillet and cook for 2 to 3 minutes until it begins to soften, stirring frequently. Then add the minced garlic, grated ginger, and frozen peas and carrots. Cook for about 1 minute until the garlic and ginger are fragrant and vegetables start to thaw, stirring constantly.
Cook the Rice and Cashews: Add the cooked white rice and roasted cashews to the skillet. Cook for 3 to 4 minutes, stirring occasionally (but not too often), until the rice starts to brown lightly and the vegetables are tender.
Combine and Heat Through: Add the sliced green onions, prepared sauce mixture, and reserved eggs and chicken back into the skillet. Stir well to combine and cook for another 1 to 2 minutes until everything is heated through and evenly coated with the sauce.
Final Touch and Serve: Remove the skillet from heat. Taste and add more soy sauce if needed. Let the fried rice rest in the pan, off the heat, for 2 minutes to allow the rice to crisp slightly and release from the skillet for easier serving. Serve topped with extra chopped cashews for added crunch.

Notes

This recipe uses day-old cooked rice for the best texture; freshly cooked rice can be too moist and clump together.
The combination of fresh ginger and sriracha gives a subtle heat and depth of flavor, but adjust the sriracha to your spice preference.
Roasted cashews add a lovely crunchy texture contrast to this dish — feel free to use unsalted nuts if you prefer lower sodium.
You can substitute chicken with shrimp or tofu for variation.

Nutrition

Serving Size: 1 serving
Calories: 494 kcal
Sugar: 2 g
Sodium: 1173 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0.1 g
Carbohydrates: 47 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 154 mg