Chicken Fried Rice (Printable version)

Quick Asian-style stir-fried rice with seasoned chicken, vegetables, and aromatic seasonings perfect for weeknight dinners.

# What You Need:

→ Protein

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

→ Vegetables

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

→ Rice

07 - 18 oz cooked jasmine or long-grain rice, preferably day-old

→ Sauces & Seasonings

08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tsp sesame oil
11 - 1/2 tsp ground white pepper
12 - Salt, to taste

→ Oils

13 - 2 tbsp vegetable oil, divided

# Directions:

01 - Dice chicken, chop vegetables, slice spring onions. If using fresh rice, spread it out to cool and dry slightly before cooking.
02 - Heat 1 tbsp 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 tbsp 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 with your spatula.
06 - Return the cooked chicken to the wok. Add soy sauce, oyster sauce, 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 -
  • Transforms sad leftover rice into something extraordinary in under 30 minutes
  • The combination of textures, from tender chicken to crisp vegetables, makes every bite interesting
  • Perfect for customizing with whatever proteins and vegetables you have on hand
02 -
  • Freshly cooked rice will turn into a mushy disaster, use rice thats been refrigerated overnight
  • Let your wok get properly hot before adding ingredients, otherwise everything steams instead of fries
  • Do not overcrowd the pan, cook in batches if necessary to maintain that seared flavor
03 -
  • Use a large wok or skillet, more surface area means better frying and less steaming
  • Break up any rice clumps with your hands before adding to the pan for even cooking
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