Chicken Fried Rice

The smell of sesame oil hitting a hot wok still takes me back to my first tiny apartment kitchen, where I taught myself to make fried rice by watching my grandmother cook through video calls. She would insist the rice had to be cold, something I learned the hard way after three failed attempts with sticky, clumpy results. Now this chicken fried rice has become my go-to for busy weeknights, especially when I have leftover rice from weekend takeout.

Last winter, my friend came over unexpectedly after a terrible day at work, and I threw this together with whatever I had on hand. She sat on my counter watching me cook, and when she took that first bite, she actually closed her eyes and said this was exactly what she needed. Since then, she asks me to make it every time she visits, claiming it tastes better than any restaurant version.

Ingredients

• 300 g boneless chicken breast or thigh: Thighs stay juicier during stir-frying, but breast works perfectly if you prefer leaner meat
• 2 large eggs: Room temperature eggs scramble more evenly and blend better with the rice
• 1 medium carrot: Dicing them small ensures they cook through without becoming mushy
• 100 g frozen peas: These sweet pops of color make the dish feel complete and add freshness
• 1 small onion: Finely chopped so it almost dissolves into the rice rather than staying in chunks
• 2 spring onions: Save some green tops for garnish to make it look restaurant-worthy
• 500 g cooked jasmine rice: Day-old rice is non-negotiable here, fresh rice turns into mush
• 3 tbsp soy sauce: This provides the savory base and that beautiful golden color
• 1 tbsp oyster sauce: Adds depth and subtle sweetness, but fish sauce works in a pinch
• 1 tsp sesame oil: A little goes a long way, use it as a finishing aromatic
• 1/2 tsp ground white pepper: More delicate than black pepper and lets other flavors shine
• 2 tbsp vegetable oil: Divide this so nothing sticks to the pan between steps

Instructions

Get everything ready before you turn on the heat:

Mise en place is crucial for stir-frying, have all ingredients prepped and within reach because once you start cooking, things move fast

Cook the chicken until golden:

Heat half the oil in a wok over medium-high heat and stir-fry the chicken for 4-5 minutes until it develops color and is cooked through, then remove to a plate

Soften the vegetables:

Add the remaining oil and cook the onion and carrot for 2-3 minutes, then toss in the peas for just a minute so they stay bright

Scramble the eggs right in the pan:

Push everything to the sides, crack the eggs into the center and scramble until just set, then break them up

Add the rice and break up clumps:

Toss in the cold rice and stir-fry constantly, using your spatula to separate any sticky chunks until everything is well combined

Season everything together:

Return the chicken, add all your sauces and seasonings, then stir-fry for 2-3 minutes until every grain is coated and heated through

Finish with spring onions and serve:

Stir in most of the spring onions, taste for salt, then serve immediately with extra green scattered on top

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This recipe became my secret weapon during university finals when I needed something filling but fast. My roommates would start drifting toward the kitchen the moment they smelled sesame oil, knowing there would be bowls coming their way. It turned our tiny apartment into the most popular spot on the floor during exam week.

Making It Your Way

Sometimes I swap chicken for shrimp, which cook in just two minutes and make the dish feel fancy. My sister uses tofu and adds extra vegetables, transforming it into a vegetarian dinner that even carnivores request.

The Rice Secret

Spread fresh-cooked rice on a baking sheet and pop it in the fridge for at least two hours if you forgot to make it ahead. The grains dry out just enough to mimic day-old rice without the planning ahead.

Serving Suggestions

Keep chili garlic sauce on the table so everyone can adjust the heat to their liking. I also like to serve extra soy sauce in small bowls for those who want a saltier punch.

• Fried eggs on top turn this into a complete meal
• Serve with cucumber slices to balance the saltiness
• Make extra for lunch, it reheats beautifully

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This chicken fried rice has saved more weeknight dinners than I can count. Hope it becomes your reliable standby too.

Recipe FAQs

→ Why use day-old rice?

Chilled overnight rice has lower moisture content, preventing clumping during stir-frying. The grains separate easily and develop that signature fluffy, slightly chewy texture found in restaurant-quality dishes.

→ Can I use fresh rice?

Yes, spread cooked rice on a baking sheet and refrigerate for 1-2 hours before use. This helps dry the grains and improves texture. Fresh warm rice tends to become mushy when stir-fried.

→ What protein alternatives work?

Shrimp, pork belly, diced tofu, or beef make excellent substitutes. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes, while beef may need longer to reach desired doneness.

→ How do I prevent sticking?

Use a well-seasoned wok or non-stick skillet with sufficient oil. Keep heat at medium-high to create a non-stick surface effect. Avoid overcrowding the pan, which causes steaming instead of frying.

→ Can I freeze leftovers?

Fried rice freezes well for up to 3 months. Cool completely, portion into airtight containers, and freeze. Thaw overnight in the refrigerator and reheat in a pan with a splash of water or oil.