Chicken Fried Rice (Printable)

Tender chicken combined with eggs, vegetables, and rice in a savory soy stir-fry.

# What You Need:

→ 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 1/2 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)

# Directions:

01 - Gather and prepare all ingredients. If using fresh rice, spread it out to cool and dry slightly.
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 to 5 minutes. Remove and set aside.
03 - Add remaining 1 tbsp 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 in the eggs and scramble until just set.
05 - Add cooked rice to the pan. Stir-fry everything together, breaking up any clumps of rice.
06 - Return cooked chicken to the wok. Stir in soy sauce, oyster sauce if using, sesame oil, white pepper, and salt. Stir-fry for 2 to 3 minutes until evenly coated and heated through.
07 - Stir in sliced spring onions. Adjust seasoning as needed. Serve hot, garnished with additional spring onions.

# Expert Advice:

01 -
  • Transforms sad leftover rice into the most satisfying meal youve ever had in under 30 minutes
  • The combination of texturescrisp vegetables, tender chicken, and slightly chewy riceis absolutely addictive
  • Customizable with whatever vegetables or proteins you have languishing in your fridge
02 -
  • Freshly cooked rice contains too much moisture and will turn your fried rice into a gluggy mess
  • Letting the wok get properly hot between ingredients creates that coveted smoky wok hei flavor
  • Overcrowding the pan drops the temperature and results in steamed rather than fried rice
03 -
  • Cook your rice with slightly less water than usual for better separation
  • Use cold eggs straight from the refrigerator so they do not cook too quickly when added to the wok
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