Chicken Fried Rice Classic (Printer-friendly)

A quick, flavorful stir-fry with chicken, eggs, vegetables, and soy sauce for a satisfying meal.

# Ingredient List:

→ Protein

01 - 10.5 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 - 2 cups cooked jasmine or long-grain rice, preferably day-old

→ Sauces & Seasonings

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

→ Oils

13 - 2 tbsp vegetable oil, divided

# How-To Steps:

01 - Prepare all ingredients before beginning. If using freshly cooked 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 to 5 minutes. Remove from pan and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Sauté onion and carrot for 2 to 3 minutes until softened. Add peas and cook for an additional minute.
04 - Push vegetables to one side of the wok. Crack eggs into the other side and scramble until just set.
05 - Add cooked rice to the pan. Stir-fry all ingredients together, breaking up any clumps of rice.
06 - Return cooked chicken to the wok. Add soy sauce, oyster sauce if using, sesame oil, ground white pepper, and salt. Stir-fry for 2 to 3 minutes until evenly coated and heated through.
07 - Stir in sliced spring onions. Taste and adjust seasoning if necessary.
08 - Serve hot, garnished with additional sliced spring onions.

# Expert Suggestions:

01 -
  • It comes together in thirty minutes flat, perfect for those nights when hunger wins out over elaborate plans.
  • Day-old rice transforms into something crispy and delicious instead of mushy and disappointing.
  • You control every flavor note, so it tastes exactly how you want it, not how a restaurant decides you should have it.
02 -
  • Day-old refrigerated rice is non-negotiable if you want fried rice instead of rice porridge—the starch rehydrates and the grains separate instead of clumping together.
  • High heat is your friend; a medium pan won't give you the sizzle and caramelization that makes this taste special.
  • Wet your spatula occasionally to prevent rice from sticking and burning on the bottom, but don't add water or the whole thing gets mushy.
03 -
  • Cook your chicken the moment you heat the oil so it develops color and flavor instead of steaming in its own moisture.
  • If you love heat, stir in some chili sauce or drizzle of sriracha right before serving, and suddenly this becomes something entirely different but equally delicious.
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