N Y C Chicken Fried Rice
Bring a taste of the bustling streets of New York City into your kitchen with this flavorful NYC Chicken Fried Rice. This quick and satisfying recipe combines tender, marinated chicken breast with the aromatic blend of garlic, ginger, and scallions, all tossed with fluffy jasmine rice and colorful peas and carrots. A mouthwatering mix of soy sauce, oyster sauce, and sesame oil adds depth and an irresistible umami kick, while a touch of optional sriracha spices things up for those who love heat. Perfect as a hearty weeknight dinner or a shareable dish for gatherings, this chicken fried rice is ready in just 35 minutes and is sure to become a go-to favorite. Serve it hot and enjoy the perfect balance of flavors and textures in every bite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 large eggs
- 4 cups cold cooked jasmine rice
- 1 cup frozen peas and carrots
- 3 stalks scallions (green onions)
- 3 cloves fresh garlic
- 1 teaspoon fresh ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon optional sriracha or chili sauce
Instructions
Dice the chicken breast into small bite-sized pieces.
In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil. Add the diced chicken and let it marinate for 10 minutes.
Chop scallions, separating the green and white parts. Mince the garlic and grate the ginger.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
Add another tablespoon of vegetable oil to the same pan. Crack the eggs into the pan and scramble them until just cooked through. Push the eggs to one side of the pan.
Increase the heat to high. Add the cold cooked jasmine rice to the pan and stir well to break up any clumps.
Stir in the garlic, ginger, and white parts of the scallions. Cook for 1-2 minutes until fragrant.
Add the frozen peas and carrots to the pan, stirring constantly for another 2-3 minutes until the vegetables are tender.
Return the chicken to the pan and pour in the remaining soy sauce (2 tablespoons) and oyster sauce (1 tablespoon). Mix everything well until the rice is well-coated with the sauces.
Season with salt, black pepper, and optional sriracha or chili sauce for extra heat. Stir again to incorporate.
Garnish with the chopped green parts of the scallions. Serve hot and enjoy your NYC-inspired chicken fried rice!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
