Chicken Fried Rice with Garlic Oyster Sauce

Introduction

The garlic, red chiles, and scallion cook in butter for just 15 seconds before the chicken, carrot, and rice go into the pan, which keeps the aromatics sharp and fragrant. You get a fast fried rice with a savory oyster sauce coating that works for dinner, packed lunches, or a no-extra-dishes meal with cucumber, tomato, and a fried egg on the side.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 5

Ingredients

• 2 tbsp butter
• 3 cloves garlic, crushed and minced
• 2 red chiles, cut into 1 cm pieces
• 2 scallion, cut into 1 cm pieces
• 200 g carrot
• 200 g minced raw chicken
• 1 cup (550 g) cooked rice
• 2 tbsp oyster sauce
• 1¼ tbsp Worcestershire sauce
• 1 tbsp salt
• 1 tbsp pepper

Sides (optional)

• Cucumber
• Tomato
• Fried egg
• Pickles

Instructions

1. Melt the butter in a non-stick pan. Fry the garlic, chilli, and scallion, stirring, for 15 seconds.
2. Add the chicken and carrot. Cook until the chicken changes color from pink to white.
3. Add the rice, then the oyster sauce, Worcestershire sauce, salt, and pepper. Continue to cook until well-combined.
4. Serve hot with the sides.

Variations

• Change the 2 red chiles to one chile for a milder pan, or add an extra chile if you want more heat without changing the sauce balance.
• Swap the 200 g minced raw chicken for the same amount of minced turkey to keep the texture close while making the flavor slightly leaner.
• Replace the 200 g carrot with the same amount of finely chopped green beans or peas if you want a softer vegetable bite and a less sweet finish.
• Serve with the optional fried egg on top instead of on the side if you want extra richness and a yolk that mixes into the rice.

Tips for Success

• Use cooked rice that is cold or at least fully cooled so it separates in the pan instead of turning sticky.
• Keep the garlic, chilli, and scallion moving during the first 15 seconds so the garlic does not catch and turn bitter.
• Cut or grate the carrot fairly small so it softens in the same time the chicken cooks through.
• When the chicken changes color from pink to white, break up any larger pieces so it mixes evenly through the rice.
• Stir well after adding the oyster sauce, Worcestershire sauce, salt, and pepper so the seasoning coats the rice instead of sitting in one spot.

Storage and Reheating

Store the fried rice in an airtight container in the fridge for up to 3 days. If you are serving it with fried egg, cucumber, tomato, or pickles, keep those separate and add them fresh when serving.

For longer storage, freeze the rice in a sealed freezer container or freezer bag for up to 1 month. Thaw overnight in the fridge before reheating for the most even texture.

Reheat in a non-stick pan over medium heat for 4 to 6 minutes, stirring occasionally, until hot all the way through. You can also microwave it, covered loosely, in 1-minute bursts, stirring between each burst.

FAQ

Can you use freshly cooked rice instead of leftover rice?

Yes, but it helps to spread the rice out on a tray or plate first so steam can escape. Cooler, drier rice fries better and stays less clumpy.

How spicy is this with 2 red chiles?

It lands at a moderate heat level if the chiles are standard fresh red chiles. Remove the seeds or reduce the amount if you want the garlic and oyster sauce to come through more clearly.

Can you use another protein instead of minced raw chicken?

Yes. Minced turkey works well, and small pieces of chicken thigh also fit the same cooking method with only a slight increase in cook time.

Do you need all of the optional sides?

No. The rice works on its own, but cucumber and tomato add freshness, pickles add sharpness, and a fried egg makes it more filling.