Chicken Fried Rice

My college roommate's mom showed me how to make fried rice during a surprise visit, and I still remember the way she moved around the tiny dorm kitchen with such confidence. She told me the secret was using yesterday's rice and having everything chopped before the stove ever clicked on. That afternoon changed how I thought about cooking entirely—suddenly, leftovers became something exciting rather than sad.

Last Tuesday, my daughter had three friends over unexpectedly after soccer practice. I panic-scanned the fridge and spotted leftover rice from the weekend. Within 20 minutes, four starving teenagers were hovering around the stove, asking when it would be ready. They devoured every grain and one of them actually asked for the recipe—my daughter's proudest moment all month.

Ingredients

• Chicken: Thighs stay juicier during high-heat stir-frying, but breast works perfectly if that is what you have on hand
• Eggs: Room temperature eggs scramble more evenly and incorporate beautifully into the rice
• Carrot and peas: These classic additions provide sweetness and pops of color that make the dish feel complete
• Day-old rice: Essential for achieving that perfect separated texture—fresh rice turns tragically mushy
• Soy sauce and oyster sauce: This combination creates that restaurant-quality depth and umami-rich finish
• Sesame oil: Just a teaspoon at the end adds incredible aroma without overwhelming the other flavors

Instructions

Mise en place everything:

Chop all your vegetables and measure out sauces before you turn on any heat

Cook the chicken:

Heat half the oil in a hot wok until shimmering, then stir-fry the chicken until golden on the edges

Soften the vegetables:

Add the onion and carrot first, then toss in the peas until everything is fragrant and crisp-tender

Scramble the eggs:

Push everything to the sides and crack eggs directly into the hot center, scrambling quickly until just set

Combine and season:

Add the rice, chicken back in, and all your sauces, tossing constantly until everything is coated and steaming hot

Finish and serve:

Stir in the spring onions last, adjust the seasoning, and bring the whole wok straight to the table

Save

This recipe became my go-to during those exhausting months when my husband was working late and I was juggling everything else. There was something meditative about the rhythm of stir-frying, and the way the house filled with that incredible sesame-soy aroma made even a chaotic Tuesday feel like we had our act together.

Making It Your Own

Once you master the basic technique, fried rice becomes a canvas for whatever you love. I have added everything from corn to bell peppers to leftover roast pork. The key is keeping pieces uniformly sized so everything cooks at the same rate.

The Perfect Rice Texture

I always make a batch of rice specifically for fried rice, spreading it on a baking sheet to cool completely before refrigerating. This extra step ensures each grain stays distinct and gets that slightly chewy, crispy texture that makes restaurant rice so addictive.

Serving Suggestions

While fried rice is absolutely satisfying on its own, I love serving it with quick cucumber pickles or a simple iceberg lettuce salad with ginger dressing. The cool, crisp contrast cuts through the richness beautifully.

• Set out chili garlic sauce at the table for heat lovers
• Extra soy sauce and sliced scallions make lovely garnishes
• Cover any leftovers tightly—they reheat beautifully in a skillet the next day

Save

Fried rice has saved more weeknight dinners than I can count, and somehow it never gets old. Hope it becomes your family's emergency favorite too.

Recipe Questions & Answers

→ Why use day-old rice?

Chilled overnight rice has lower moisture content, preventing mushy texture and ensuring each grain separates perfectly during stir-frying.

→ Can I use fresh rice instead?

Yes! Spread freshly cooked rice on a baking sheet and refrigerate for 1-2 hours to dry slightly before cooking.

→ What protein alternatives work well?

Shrimp, diced pork, beef strips, or firm tofu cubes all substitute beautifully for chicken in this versatile dish.

→ How do I prevent rice from sticking?

Use sufficient oil, keep heat at medium-high, and avoid overcrowding the pan—toss continuously to separate grains.

→ Can I make this ahead?

Cook completely and refrigerate up to 3 days. Reheat in a wok with splash of water or oil over medium heat.

→ What vegetables can I add?

Bell peppers, corn, bean sprouts, snap peas, or diced broccoli all complement the classic mix wonderfully.