Chicken Fried Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.

	this recipe	typical
fat	12%	4%
protein add	98%	30%
vegetables and beans	123%	27%
aromatics	25%	29%
egg	43%	20%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

90 g	1/3 cup oyster sauce ((see notes))
48 g	3 tablespoons low-sodium soy sauce (divided, plus additional to taste (swap for tamari if you need gluten-free))
27 g	2 tablespoons canola oil (or grapeseed oil, or peanut oil, divided)
454 g	1 pound boneless, skinless chicken breast (cut into bite-sized 1-inch pieces)
28 g	2 tablespoons unsalted butter
200 g	4 large eggs (lightly beaten)
227 g	3 cups chopped fresh vegetables of choice ((I use 1 red bell pepper plus a small head of broccoli or 8 ounces mushrooms))
340 g	12 ounces frozen peas and carrots (thawed)
9 g	3 garlic cloves (minced)
462 g	2 1/2 cups COLD cooked brown rice (break up large clumps with your fingers)
107 g	2/3 cup green onions (chopped (about 4 medium))
	Red pepper flakes (or Sriracha, or hot sauce of choice (optional))

Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was so good and pretty easy to make. It makes a ton which is awesome and we had lots of leftovers. I do have a question though and it’s possible I missed it. It says a serving is 1/6 of the total recipe. Do you know about how many grams that would be?” — a cook, 5.0★

“Made this for myself and my mom (who’s Asian and has pretty high standards when it comes to Asian meals) and she said it was one of the best chicken fried rice meals she’s ever tasted! She even insisted we make it again the next day- which we did!” — a cook, 5.0★