Chicken Fried Rice (Classic Takeout Style)

Ingredients

• 2 cups Cooked white rice (cold, day-old preferred)
• 1/2 lb Chicken breast, diced
• 2 large Eggs
• 1/2 cup Frozen peas
• 1/4 cup Yellow onion, diced
• 1 clove Garlic, minced
• 2 tbsp Neutral oil (canola/vegetable)
• 3 tbsp Soy sauce
• 1 tsp Sesame oil(optional)
• 1/4 tsp Ground black pepper

Instructions

1. 1

   Prep (10 minutes): Dice the chicken, onion, and mince the garlic. Crack eggs into a bowl and whisk. Measure the rice, peas, soy sauce, and pepper.

2. 2

   Cook chicken and aromatics (about 6 minutes): Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until no longer pink, about 4–5 minutes. Add onion and cook 1 minute, then add garlic and cook 30 seconds.

3. 3

   Scramble eggs (about 2 minutes): Push chicken mixture to one side. Add remaining 1 tbsp oil, pour in eggs, and scramble until just set, then mix through.

4. 4

   Fry rice and finish (about 10 minutes): Add cold rice to the pan and break up clumps. Cook, stirring, until hot and lightly toasted, about 6–8 minutes. Stir in peas, soy sauce, and pepper; cook 1–2 minutes until peas are hot. Turn off heat and stir in sesame oil if using. Serve immediately.