Chicken Fried Rice (Printer-friendly)

Flavorful stir-fry combining tender chicken, eggs, veggies, and soy sauce in a hearty meal.

# What You'll Need:

→ Protein

01 - 10.5 oz boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs

→ Vegetables

03 - 1 medium carrot, diced
04 - 3.5 oz frozen peas
05 - 1 small onion, finely chopped
06 - 2 spring onions, sliced (plus extra for garnish)

→ Rice

07 - 17.5 oz cooked jasmine or long-grain rice (preferably day-old)

→ Sauces & Seasonings

08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce (optional)
10 - 1 tsp sesame oil
11 - 1/2 tsp ground white pepper
12 - Salt, to taste

→ Oils

13 - 2 tbsp vegetable oil (divided)

# How To Make It:

01 - Prepare all ingredients before starting. If using fresh rice, spread it out to cool and dry slightly.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, about 4–5 minutes. Remove and set aside.
03 - Add remaining 1 tbsp oil to the pan. Sauté onion and carrot for 2–3 minutes until softened. Add peas and cook for another minute.
04 - Push the vegetables to the side of the wok. Crack in the eggs and scramble until just set.
05 - Add rice to the pan. Stir-fry everything together, breaking up any rice clumps.
06 - Return the cooked chicken to the wok. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and salt. Stir-fry for 2–3 minutes until evenly coated and heated through.
07 - Stir in the spring onions. Taste and adjust seasoning if needed.
08 - Serve hot, garnished with extra spring onions.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, turning yesterday's rice into something that tastes like you've been cooking all afternoon.
  • The combination of soft eggs, tender chicken, and crisp vegetables creates textures that feel sophisticated even though you're just throwing things in a pan.
  • You can serve it exactly as written or completely reinvent it with whatever proteins and vegetables are hiding in your kitchen.
02 -
  • Day-old, chilled rice is absolutely essential—it was the one thing that changed my fried rice from clumpy and wet to separate and restaurant-quality. If you only have fresh rice, chill it in the fridge for at least an hour before you start.
  • The wok heat needs to stay high, but not so high that things burn before they cook through. If your chicken is browning too fast, lower it to medium-high until it's cooked through, then increase heat for the final stir.
  • Taste as you go in those final moments. Soy sauces vary wildly in saltiness, so what tastes perfectly seasoned to me might need adjustment in your kitchen.
03 -
  • If you don't have a wok, a large deep skillet works perfectly fine—what matters is the surface area and the ability to move things around quickly.
  • The eggs are your texture secret; by adding them and lightly scrambling rather than fully setting them, they create soft pockets throughout the rice that feel luxurious and intentional.
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