Name: Savory Chicken and Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ tsp cornstarch + 1 tsp water (velvet); ½ tsp sesame oil; 1 cup mixed diced veggies (carrot, peas, corn); 1 tbsp neutral oil; 1 tsp fresh ginger, minced; 1 tsp oyster sauce (optional); 1½ tbsp low-sodium soy sauce; 2 cloves garlic, minced; 3 large eggs, beaten; 3 scallions, sliced (whites/greens separated); 4 cups day-old jasmine rice, cold; 8 oz chicken breast, ½ -inch dice; Pinch white pepper

Tender chicken, golden egg ribbons, and colorful veggies mingle with day-old rice in a light soy-ginger sauce. This healthier Chinese fried rice delivers takeout flavor with lean protein, minimal oil, and balanced nutrition—wholesome comfort in 20 minutes.

Why You’ll Love This Recipe

This savory chicken and egg fried rice is your ultimate healthy dinner hack—juicy chicken breast stays moist thanks to a quick velvet marinade, while fluffy eggs and vibrant veggies add texture and nutrition without weighing you down. Day-old rice achieves perfect wok-charred separation using just a whisper of oil, and the sauce stays light yet deeply flavorful with reduced-sodium soy and fresh ginger zing. It’s faster than ordering in, infinitely customizable, and naturally gluten-free adaptable. Kids clean their plates, adults love the macro balance, and leftovers pack beautifully for tomorrow’s lunch. One wok, zero guilt, restaurant shine every time.

Recipe Tips and Tricks

Cold Rice Only → Day-old prevents sticky clumps.
Velvet Chicken → Cornstarch + egg white keeps juicy.
High Heat Wok → Smoking hot for authentic char.
Mise en Place → Prep everything before burner.
Egg First → Scramble in hot spot for ribbons.
Veggie Timing → Carrots first, peas last.
Toss Motion → Lift-flip, don’t mash rice.
Final Soy Drizzle → Around wok edges for sizzle.

Yield: 4 Servings

Savory Chicken and Egg Fried Rice

Lean chicken, fluffy eggs, and veggies in light fried rice—healthy Chinese dinner in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

½ tsp cornstarch + 1 tsp water (velvet)
½ tsp sesame oil
1 cup mixed diced veggies (carrot, peas, corn)
1 tbsp neutral oil
1 tsp fresh ginger, minced
1 tsp oyster sauce (optional)
1½ tbsp low-sodium soy sauce
2 cloves garlic, minced
3 large eggs, beaten
3 scallions, sliced (whites/greens separated)
4 cups day-old jasmine rice, cold
8 oz chicken breast, ½ -inch dice
Pinch white pepper

Instructions

Velvet Chicken → Toss diced chicken with cornstarch slurry and pinch salt—let sit 5 minutes while prepping.
Prep Station → Chill rice, beat eggs, dice veggies, mince garlic/ginger—line everything beside screaming-hot wok.
Heat Wok → Blast over highest flame until smoking; swirl ½ tbsp oil to coat.
Chicken Sear → Add chicken in one layer; sear 1 minute undisturbed, then stir-fry until just cooked—push aside.
Egg Ribbons → Pour eggs into hot center; let set 10 seconds, scramble into strands, push to cool edge.
Aroma Base → Add remaining oil, then garlic, ginger, scallion whites—stir-fry 15 seconds until golden.
Veggie Pop → Toss in carrots first; 30 seconds, then peas and corn—keep bright and crisp.
Rice Revival → Crumble cold rice over top; toss vigorously to separate grains and coat with aromatics.
Season Shine → Drizzle soy around edges; add oyster sauce and white pepper—toss until glossy.
Fresh Finish → Return chicken/eggs; drizzle sesame oil, scatter greens—final toss and serve immediately.

Notes

Day-old rice is non-negotiable—fresh rice turns mushy.
Velvet marinade keeps lean chicken breast juicy.
Use low-sodium soy for heart-healthy control.
White pepper > black for authentic flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 537Total Fat 11gSaturated Fat 2gUnsaturated Fat 9gCholesterol 190mgSodium 443mgCarbohydrates 79gFiber 3gSugar 2gProtein 31g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.