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Monday 05 October 2026 11:21:46 GMT

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Skip the delivery wait and craft restaurant-quality fried rice right in your kitchen. This recipe transforms cold, day-old leftover rice into a high-heat masterpiece featuring tender chicken, a vibrant medley of vegetables, and a savory, deeply comforting umami sauce blend. 🛒 Ingredients • 3 cups Jasmine rice (cooked, thoroughly chilled, and day-old) • 1 cup Chicken breast (diced into bite-sized pieces) • 2 tbsp Vegetable oil (divided) • 2 cloves Garlic (finely minced) • ½ cup Carrots (finely shredded or matchstick cut) • ½ cup Green peas (fresh or thawed) • 2 large Eggs (lightly beaten) • 2 tbsp Soy sauce • 1 tbsp Oyster sauce • 1 tsp Toasted sesame oil • ¼ cup Fresh cilantro (chopped, for garnish) 🍳 Step-by-Step Instructions 1. Prep the Rice: Take your cold, leftover jasmine rice out of the refrigerator. Use clean hands or a spatula to gently break up any large clumps so the grains separate easily during stir-frying. 2. Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken pieces and stir-fry for 4 to 5 minutes until they are cooked through and slightly golden brown. Remove the chicken from the pan and set it aside. 3. Sauté the Aromatics and Veggies: Add the remaining 1 tablespoon of vegetable oil to the same pan. Stir in the minced garlic and sauté for about 30 seconds until highly fragrant. Toss in the shredded carrots and green peas, stir-frying for another 2 to 3 minutes until tender-crisp. 4. Scramble the Eggs: Push the vegetables to the outer edges of the pan to create an open space in the center. Pour the beaten eggs into the clearing. Stir gently and cook until they form soft, scrambled curtains, then incorporate them back into the surrounding vegetables. 5. Stir-Fry Everything: Dump the chilled rice and cooked chicken into the pan. Pour the soy sauce and oyster sauce evenly over the top. Using a folding motion, toss everything continuously over high heat for 3 to 4 minutes until the rice absorbs the sauces evenly and heats completely through. 6. Finish and Garnish: Turn off the heat. Drizzle the toasted sesame oil over the hot fried rice and give it a final mix. Transfer to a serving platter, garnish generously with fresh chopped cilantro, and serve immediately with chopsticks. #friedrice #friedricerecipe #rice #DinnerIdeas #homecooking Follow for more recipes.

Skip the delivery wait and craft restaurant-quality fried rice right in your kitchen. This recipe transforms cold, day-old leftover rice into a high-heat masterpiece featuring tender chicken, a vibrant medley of vegetables, and a savory, deeply comforting umami sauce blend. 🛒 Ingredients • 3 cups Jasmine rice (cooked, thoroughly chilled, and day-old) • 1 cup Chicken breast (diced into bite-sized pieces) • 2 tbsp Vegetable oil (divided) • 2 cloves Garlic (finely minced) • ½ cup Carrots (finely shredded or matchstick cut) • ½ cup Green peas (fresh or thawed) • 2 large Eggs (lightly beaten) • 2 tbsp Soy sauce • 1 tbsp Oyster sauce • 1 tsp Toasted sesame oil • ¼ cup Fresh cilantro (chopped, for garnish) 🍳 Step-by-Step Instructions 1. Prep the Rice: Take your cold, leftover jasmine rice out of the refrigerator. Use clean hands or a spatula to gently break up any large clumps so the grains separate easily during stir-frying. 2. Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken pieces and stir-fry for 4 to 5 minutes until they are cooked through and slightly golden brown. Remove the chicken from the pan and set it aside. 3. Sauté the Aromatics and Veggies: Add the remaining 1 tablespoon of vegetable oil to the same pan. Stir in the minced garlic and sauté for about 30 seconds until highly fragrant. Toss in the shredded carrots and green peas, stir-frying for another 2 to 3 minutes until tender-crisp. 4. Scramble the Eggs: Push the vegetables to the outer edges of the pan to create an open space in the center. Pour the beaten eggs into the clearing. Stir gently and cook until they form soft, scrambled curtains, then incorporate them back into the surrounding vegetables. 5. Stir-Fry Everything: Dump the chilled rice and cooked chicken into the pan. Pour the soy sauce and oyster sauce evenly over the top. Using a folding motion, toss everything continuously over high heat for 3 to 4 minutes until the rice absorbs the sauces evenly and heats completely through. 6. Finish and Garnish: Turn off the heat. Drizzle the toasted sesame oil over the hot fried rice and give it a final mix. Transfer to a serving platter, garnish generously with fresh chopped cilantro, and serve immediately with chopsticks. #friedrice #friedricerecipe #rice #DinnerIdeas #homecooking Follow for more recipes.

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