Chicken Fried Rice

The smell of sesame oil hitting a hot wok always pulls me into the kitchen, no matter what I was doing before. I started making chicken fried rice during those exhausted weeknights when takeout felt like too much effort but I still wanted something that tasted like a treat. Theres something deeply satisfying about turning leftover rice into this fragrant, golden-studded dish that comes together faster than delivery could ever arrive.

My roommate in college taught me the secret of day-old rice after watching me struggle with gummy, clumpy fried rice for months. We stood over her tiny electric wok in our dorm kitchen, and she showed me how the grains separate perfectly when they have time to dry out. Now I always cook extra rice just so I can look forward to this meal the next day.

Ingredients

• Chicken breast or thigh: Diced into bite-sized pieces, thighs stay juicier but breast works perfectly fine
• Eggs: Large eggs create creamy curds that coat the rice beautifully
• Carrot: Diced small so they cook quickly and add sweet crunch
• Frozen peas: Thrown in frozen, no need to thaw first
• Onion: Finely chopped onion builds the aromatic foundation
• Spring onions: Both white and green parts add fresh bites throughout
• Cooked jasmine rice: Day-old rice is non-negotiable for that perfect separate-grain texture
• Soy sauce: Three tablespoons give that deep savory umami base
• Oyster sauce: Optional but adds a rich sweetness that rounds everything out
• Sesame oil: Just one teaspoon transforms the dish with its nutty aroma
• White pepper: Ground white pepper blends in seamlessly without visible specks
• Vegetable oil: High smoke point oil is essential for high-heat stir-frying

Instructions

Prep your ingredients:

Have everything diced and measured before you turn on the stove, stir-frying waits for no one

Cook the chicken:

Heat 1 tablespoon oil in a large wok over medium-high heat, add diced chicken and cook until golden and cooked through, about 4 to 5 minutes

Sauté the vegetables:

Add remaining oil to the pan, cook onion and carrot for 2 to 3 minutes until softened, then add peas for another minute

Scramble the eggs:

Push vegetables to the side, crack in eggs and scramble until just set, still slightly creamy

Add and fry the rice:

Add rice to the pan, stir-fry everything together while breaking up any clumps with your spatula

Season and combine:

Return chicken to the wok, add soy sauce, oyster sauce if using, sesame oil, white pepper and salt, stir-fry for 2 to 3 minutes

Finish and serve:

Stir in spring onions, taste and adjust seasoning, serve hot with extra sliced spring onions on top

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This recipe became my go-to comfort food during a particularly stressful month at work. Id come home exhausted, crack open some eggs, and within minutes have something that felt like a proper meal but required zero emotional energy to make.

Making It Your Own

The beauty of fried rice lies in its adaptability. Ive made versions with shrimp, pork belly, even crispy tofu, and each one brings something different to the table while still feeling like the same comforting dish.

The Perfect Rice Hack

If you forgot to make rice ahead, spread freshly cooked rice on a baking sheet and pop it in the fridge for 30 minutes. It is not quite as good as overnight rice, but it saves dinner in a pinch.

Serving Suggestions

Fried rice deserves to be the star, but a simple cucumber salad with rice vinegar dressing cuts through the richness perfectly. Hot tea or cold beer both work depending on your mood.

• Set out chili oil at the table for heat lovers
• Extra soy sauce lets everyone adjust their own salt level
• Fresh cilantro leaves make a beautiful garnish if you have them

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Theres something so honest about a bowl of chicken fried rice, simple food made with care that always hits the spot.

Recipe FAQs

→ Why should I use day-old rice?

Chilled overnight rice has lower moisture content, preventing clumping and ensuring each grain separates during high-heat cooking for the perfect texture.

→ Can I use freshly cooked rice?

Yes, spread freshly cooked rice on a baking sheet and refrigerate for at least 2-3 hours to dry and cool before using.

→ What protein alternatives work well?

Shrimp, diced pork belly, cubed tofu, or leftover roast chicken all make excellent substitutes while maintaining the dish's character.

→ How do I prevent soggy vegetables?

Stir-fry vegetables over medium-high heat just until tender-crisp, about 3-4 minutes total, to maintain their texture and color.

→ Can I freeze this dish?

While possible, freezing affects rice texture. Best enjoyed fresh or refrigerated up to 3 days, reheated in a hot wok with splash of oil.

→ What's the best rice to use?

Jasmine or long-grain white rice works perfectly due to its fluffy texture and ability to separate after cooling.