Chicken Fried Rice (Printable)

Quick stir-fried rice with chicken, eggs, and vegetables seasoned with savory soy sauce.

# What You'll Need:

→ Protein

01 - 10 ounces boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs

→ Vegetables

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

→ Rice

07 - 2.5 cups cooked jasmine or long-grain rice, preferably day-old

→ Sauces & Seasonings

08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce optional
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon ground white pepper
12 - Salt to taste

→ Oils

13 - 2 tablespoons 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 for better texture.
02 - Heat 1 tablespoon 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 to 5 minutes. Remove and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté onion and carrot for 2 to 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 with your spatula.
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 to 3 minutes until evenly coated and heated through.
07 - Stir in the spring onions. Taste and adjust seasoning if needed. Serve hot, garnished with extra spring onions.

# Expert Suggestions:

01 -
  • It transforms leftover rice into something infinitely better than the original meal
  • The whole family actually cheers when they see the wok come out
  • You can customize it with whatever vegetables are languishing in your crisper drawer
02 -
  • Cold, day-old rice is non-negotiable—I learned this the hard way with a gluey mess once
  • Let your wok get properly hot between additions to achieve that signature smoky wok hei flavor
03 -
  • Work in batches if your wok is crowded—overcrowding leads to steaming instead of stir-frying
  • Taste as you go and adjust the soy sauce, remembering brands vary wildly in saltiness
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