Chicken Fried Rice
Making restaurant-quality chicken fried rice at home is easier than you think. This classic dish brings together tender chicken, fluffy eggs, crisp vegetables, and perfectly seasoned rice in one satisfying meal. Ready in about 30 minutes using day-old rice and high-heat cooking for that signature wok hei flavor.
Equipment
- Large wok or 12-inch nonstick skillet - Woks are ideal for authentic results
- Wooden spoon or wok spatula - For stirring
- Sharp knife and cutting board
- Medium mixing bowls - 2-3 bowls
- Measuring cups and spoons
- Small bowl - For sauce mixture
Ingredients
- 4 cups cooked white rice - 680g, preferably day-old and refrigerated
- 1 pound boneless skinless chicken breasts - 450g, cut into 1/2-inch (1.25cm) pieces
- 3 tablespoons vegetable oil or canola oil - 45ml, divided
- 1 tablespoon sesame oil - 15ml
- 3 large eggs - lightly beaten
- 1 cup frozen peas and carrots blend - 150g
- 3 cloves garlic - minced
- 1 tablespoon fresh ginger - minced
- 4 green onions - sliced (white and green parts separated)
- 3 tablespoons low-sodium soy sauce - 45ml
- 1 tablespoon oyster sauce - 15ml
- 1 tablespoon Chinese cooking wine (Shaoxing wine) or dry sherry - 15ml
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- salt - to taste
Instructions
- Break up the cold rice with your hands to separate the grains. Cut chicken into 1/2-inch pieces, mince garlic and ginger, slice green onions (separate white and green parts), beat eggs, and mix sauces with white pepper and sugar.
- Heat 1 tablespoon vegetable oil in wok over medium-high heat. Add chicken pieces and cook 5-6 minutes until golden and cooked through (165°F/74°C). Transfer to a plate.
- Add 1 tablespoon vegetable oil to the pan. Pour in beaten eggs, let sit briefly then scramble gently until just set (1-2 minutes). Transfer to plate with chicken.
- Add remaining 1 tablespoon vegetable oil. Cook white parts of green onions for 30 seconds, then add garlic and ginger for 30 seconds until fragrant. Add peas and carrots and cook 2-3 minutes until heated through.
- Increase heat to high. Add separated rice, spread evenly and let sit 1-2 minutes to develop crust. Stir and repeat for 4-5 minutes total until slightly crispy.
- Return chicken and eggs to pan. Pour sauce mixture over everything, drizzle sesame oil, and toss vigorously for 1-2 minutes until combined and hot. Add green parts of onions and adjust seasoning.
- Transfer to serving plates or bowls. Garnish with extra green onions if desired and serve hot with optional soy sauce, hot sauce or chili oil on the side.
Notes
- Use day-old refrigerated rice for the best separate, non-mushy texture. If using fresh rice, chill it for at least 1 hour on a baking sheet.
- High heat is crucial for that signature fried texture and wok hei flavor—don't overcrowd the pan.
- Prep all ingredients before starting as the cooking process moves very quickly.
- Let the rice sit undisturbed between stirs to develop a light crust and extra flavor.
- Add sesame oil at the very end to preserve its nutty aroma.
- For storage: Refrigerate cooled leftovers in airtight containers up to 4 days or freeze up to 3 months.
- Reheat on stovetop with a little oil for best texture, or microwave with a splash of water.
- Customize with different proteins (shrimp, tofu), vegetables, or add spice with sriracha or chili oil.
- Use low-sodium soy sauce to control saltiness; taste and adjust at the end.
- This recipe is great for meal prep and reheats beautifully for quick lunches.