Chicken Fried Rice

My tiny apartment kitchen became an impromptu cooking school the night my friend Wei stood over my stove, effortlessly tossing rice in a wok while I watched, completely mesmerized. The rhythm of the spatula against metal, the aroma of garlic hitting hot oil, and the way she transformed leftover rice into something extraordinary changed my relationship with Asian cooking forever.

Last Tuesday found me staring at a container of day-old rice from weekend takeout, deciding between reheating it in the microwave or turning it into something that would actually make me happy to be eating alone at 9pm after a brutal day at work. The wok hit the stove with a familiar clang, and suddenly my kitchen smelled like a restaurant, making the late hour feel like a treat instead of a defeat.

Ingredients

• 300 g boneless chicken breast or thigh: Diced into bite-sized pieces, thighs stay juicier but breasts work perfectly fine too
• 2 large eggs: Room temperature eggs scramble better and incorporate more evenly into the rice
• 1 medium carrot: Small dice ensures they cook through without becoming mushy
• 100 g frozen peas: No need to thaw beforehand, they heat through perfectly in the wok
• 1 small onion: Finely chopped so it disperses throughout rather than dominating any bite
• 2 spring onions: The white parts go in during cooking, green parts at the very end
• 500 g cooked jasmine rice: Day-old rice is non-negotiable here, fresh rice turns into sticky disappointment
• 3 tbsp soy sauce: Split between light and dark soy if you have it for depth of color
• 1 tbsp oyster sauce: The secret umami bomb that makes restaurant fried rice taste so good
• 1 tsp sesame oil: Add at the very end to preserve that nutty aroma
• 1/2 tsp ground white pepper: White pepper disappears into the dish visually but adds a gentle background heat
• 2 tbsp vegetable oil: High smoke point is essential for proper wok cooking

Instructions

Prep your mise en place:

Everything must be chopped and measured before you turn on the stove, once cooking starts there is absolutely no time to search for that missing ingredient or realize you forgot to dice the carrot

Cook the chicken first:

Heat 1 tbsp oil in your wok over medium-high heat until shimmering, add chicken in a single layer and let it develop golden color before stirring, about 4 to 5 minutes total, then remove to a plate

Sauté the aromatics:

Add remaining oil to the wok, toss in onion and carrot, stir-fry for 2 to 3 minutes until onion turns translucent and carrot begins to soften, then add peas for just 1 minute longer

Scramble the eggs:

Push all vegetables to one side of the wok, crack eggs directly into the empty space, and scramble them until just set but still moist

Add and break up the rice:

Dump in your day-old rice and stir-fry vigorously, using the back of your spatula to break up any clumps, until every grain is separate and coated in oil

Combine everything:

Return chicken to the wok, pour in soy sauce, oyster sauce, sesame oil, and white pepper, toss everything together for 2 to 3 minutes until the rice takes on an even golden brown color

Finish with fresh elements:

Stir in the sliced spring onions, taste and adjust salt if needed, then serve immediately while the rice still has that irresistible slightly crispy texture

Save

The first time I made this for my skeptical father, he took one bite and quietly went back for seconds until the wok was completely empty. That silent endorsement meant more than any compliment could have.

The Rice Makes All the Difference

I learned this lesson the hard way after three failed attempts with freshly cooked rice that turned into something resembling sticky paste. Now I deliberately cook extra jasmine rice two days before planning fried rice, spreading it on a baking sheet to cool completely before refrigerating in an uncovered container. That extra drying time is what gives each grain that perfect slightly chewy, never mushy texture that makes restaurant fried rice so addictive.

Temperature Control Secrets

My wok used to smoke alarmingly until I learned to let it heat up properly before adding any oil, then wait again until the oil shimmers before ingredients hit the pan. Maintaining high heat throughout cooking creates those crispy edges on the rice while keeping everything tender inside. When the rice hits the hot oil, that sizzle should be immediate and vigorous.

Customization Never Gets Old

Weeks when the refrigerator yields only frozen vegetables and whatever protein was on sale, this recipe saves dinner yet again. The basic formula never fails: protein, vegetables, day-old rice, sauce. Try swapping chicken for shrimp, adding bell peppers for color, tossing in corn for sweetness, or topping with a fried egg for extra richness. The wok welcomes all variations.

• Leftover roast chicken or pork works beautifully here
• A drizzle of chili oil at the end transforms it completely
• Fresh cilantro adds a bright contrast to the savory rice

Save

Somehow this humble dish of leftovers and odds and ends became the recipe I turn to when I need kitchen therapy, transforming scraps into something absolutely glorious.

Recipe FAQs

→ Can I use other proteins instead of chicken?

Yes, alternatives like shrimp, pork, or tofu work well and can be swapped depending on preferences or dietary needs.

→ Why should the rice be day-old or chilled?

Using chilled rice prevents clumping during stir-frying, ensuring a fluffy texture with separated grains.

→ What vegetables can enhance this dish?

Carrots, peas, onions, and spring onions add crunch and freshness. Additional options include bell peppers, corn, or bean sprouts.

→ How do I prevent the eggs from overcooking?

Scramble the eggs briefly in the hot pan until just set before combining with other ingredients to keep them tender.

→ What oils and sauces are recommended?

Vegetable oil is ideal for stir-frying. Soy sauce and oyster sauce add savory depth, while sesame oil provides a subtle nutty aroma.

→ Any tips for seasoning balance?

Adjust soy sauce and salt to taste after combining all ingredients, and add white pepper for a mild spice without overpowering flavors.