This delicious chicken fried rice is easy and quick to cook at home for dinner or lunch. You will start by preparing your vegetables, chop two cloves of garlic, dice your onions and a handful of cubed carrots and green onions. Cut your chicken breast into bitesize the break in two eggs in a small bowl and season with a pinch of salt then beat until well combined.

The last thing you will do is mix one tablespoon of oyster sauce and soy sauce. Heat your wok over high heat and add one tablespoon of butter then pour the beaten egg and fry the egg and scramble them. Take them out of the wok when still warm and set aside. In the same wok, add two tablespoons of cooking oil then add chopped garlic, ginger, and onions then stir fry them until they start to release their aroma then add the chicken.

Season with a pinch of salt and pepper then cook them until they are lightly golden on the edges. Add in diced carrots and cook them for about a minute. You will then add in cold cooked rice pour the sauce mixture on top of the rice and start to fry everything together until the rice absorbs all the flavor.

When the rice is warmed all the way through, observe all the flavours and make sure they are as per our taste then add in chopped onions, a cup of frozen peas and the scrambled eggs. Stir fry everything for about 30 seconds to one minute and you are done. Transfer to a serving plate and sprinkle some sesame seeds on top. Enjoy.


  • 2 Tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp butter
  • 2 eggs, beaten, seasoned with salt
  • 2 Tbsp cooking oil
  • 2 cloves garlic, chopped (approximately 1 1/2 tsp)
  • 1 1/2 tsp chopped ginger
  • 1/2 cup small diced onion (approximately 1/2 of medium size onion)
  • 1 boneless skinless chicken thighs
  • 1/4 cup carrot, small diced
  • 2 cups cold rice, or brown rice, recommended a day old
  • 1/4 cup frozen peas, optional
  • 4 green onions, chopped
  • sesame seeds for garnish
  • salt and pepper


  1. Prepare vegetables and mix soy sauce and oyster sauce in a small mixing bowl.
  2. Heat a wok over high heat; add butter and let it melt. Pour beaten eggs and scramble. While they are still soft, remove them from the wok and set aside.
  3. Into the same wok, add oil and swirl to coat. Add garlic, ginger, and onion, and stir fry for 30 seconds or until the onion’s transparent.
  4. Add chicken and season with a small pinch of salt and pepper. Cook for about 1 minute or until chicken is 3/4 way cooked, then stir in carrot and cook for a minute.
  5. Add rice and pour the sauce mixture. Stir and toss until every grain of rice is evenly coated with sauce, about 2 to 3 minutes.
  6. Stir in frozen peas, green onions, and scrambled eggs. Stir and cook everything for about 30 seconds to 1 minute and remove from heat.
  7. Transfer to a serving plate and garnish with sesame seeds. Enjoy.