Chicken Fried Rice (Printable version)

Savory stir-fried rice with chicken, eggs, and vegetables ready in 30 minutes.

# Ingredients list:

→ 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 - 0.5 teaspoon ground white pepper
12 - Salt, to taste

→ Oils

13 - 2 tablespoons vegetable oil (divided)

# Steps:

01 - Prepare all ingredients before starting. If using fresh rice, spread it out to cool and dry slightly.
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 4-5 minutes. Remove and set aside.
03 - Add remaining 1 tablespoon 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. Serve hot, garnished with extra spring onions.

# Expert Tips:

01 -
  • Everything happens in one pan, meaning less cleanup and more time to actually eat
  • Its endlessly adaptable based on whatever vegetables are languishing in your fridge
  • The combination of tender chicken and savory soy sauce hits all the comfort food notes
02 -
  • Cold, day-old rice is absolutely essential or your fried rice will be a sticky disappointment
  • Keep the heat high enough that ingredients sizzle but not so high that the sauce burns and turns bitter
  • Prep every single ingredient before you start cooking, stir-frying waits for no one
03 -
  • Use a wok if you have one, but a large skillet works perfectly fine
  • Dont overcrowd the pan, cook in batches if needed for the best texture
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