Description
This Black Pepper Chicken Fried Rice is a flavorful and comforting dish that combines tender chicken, vibrant vegetables, and aromatic spices. Ready in under 30 minutes, it’s perfect for a quick weeknight meal.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon freshly ground black pepper
- 3 cups cooked jasmine rice (preferably day-old for better texture)
- 2 tablespoons vegetable oil (divided)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 large eggs, lightly beaten
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Additional freshly ground black pepper, to taste
- Salt, to taste
- Additional sliced green onions for garnish
- Sesame seeds (optional)
Instructions
- Start by marinating the chicken. In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, vegetable oil, and freshly ground black pepper. Mix well to ensure the chicken is evenly coated and let it marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through (no longer pink in the center). Remove the chicken from the pan and set it aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and the onions become translucent.
- Stir in the mixed vegetables and cook for another 2-3 minutes until they are heated through. The colors should be vibrant and the vegetables should retain a slight crunch.
- Push the vegetable mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs for about 1-2 minutes until just set, then mix them into the vegetables.
- Next, add the cooked jasmine rice to the skillet. Break up any clumps with a spatula and mix everything together, allowing the rice to heat through for about 3-4 minutes.
- Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce (if using), and additional black pepper. Stir everything together for another 2 minutes, ensuring everything is well-combined and heated through. Avoid overcooking the rice, so it stays fluffy.
- Finally, add the sliced green onions, mixing them in just before serving. This adds a fresh pop of flavor and color. Taste the fried rice and adjust with salt or more black pepper as needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: For the best texture, use day-old jasmine rice. Freshly cooked rice tends to be sticky and can clump together. You can also customize the dish with your favorite vegetables or proteins.