Chicken Fried Rice
This is the best chicken fried rice recipe you'll ever make at home — smoky, savory, and ready in just 25 minutes. Made with tender chunks of seasoned chicken, fluffy scrambled eggs, day-old jasmine rice, and a bold soy-sesame-oyster sauce, this dish delivers everything you love about restaurant-style fried rice without the delivery fee. The secret is high heat, cold rice, and cooking each component separately before combining — a technique that creates perfectly separated grains with that signature slightly charred, wok-kissed flavor in every single bite.
Equipment
- Carbon steel wok or large skillet At least 12-inch; a carbon steel wok gives the best wok hei flavor
- Cast iron skillet (optional) Can be used in place of a wok
- Sharp chef's knife For cutting chicken and slicing green onions
- Cutting board
- Wooden spatula or wok spatula For tossing and pressing the rice
- Mixing bowls Small and medium sizes needed
- Measuring spoons and cups
- Grater or microplane For grating fresh ginger
- Tongs For handling the chicken
Ingredients
For the Rice & Chicken
- 3 cups cooked long-grain white rice day-old and cold; about 1 cup dry uncooked; jasmine rice recommended
- 1 lb boneless skinless chicken breast or thighs 450g; cut into small bite-sized pieces, about ¾-inch cubes
- 1 tbsp neutral oil for cooking chicken; vegetable or avocado oil recommended; divided — 1 tbsp here, 1 tbsp for rice step
For the Sauce
- 3 tbsp soy sauce low-sodium recommended; divided — 1 tbsp for chicken marinade, 2 tbsp in sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce optional but highly recommended for depth of flavor
- 2 tbsp toasted sesame oil divided — 1 tbsp in sauce mixture, 1 tbsp drizzled at the end of cooking
For the Stir-Fry
- 3 large eggs lightly beaten; seasoned with a pinch of salt
- 1 cup frozen peas and carrots thawed and drained thoroughly before using
- 4 cloves garlic minced
- 1 tsp fresh ginger grated; about a ½-inch piece
- 3 green onions (scallions) thinly sliced; white and green parts separated
- ½ tsp white pepper or black pepper
- salt to taste
Instructions
- Break up the cold day-old rice to separate the grains, then cut chicken into ¾-inch pieces and toss with 1 tablespoon soy sauce and a pinch of white pepper. In a small bowl, mix the remaining 2 tablespoons soy sauce, oyster sauce, fish sauce, and 1 tablespoon sesame oil to make the sauce; set aside.
- Crack the eggs into a small bowl, add a pinch of salt, and beat lightly with a fork until combined. Set aside.
- Mince the garlic, grate the ginger, and slice the green onions, keeping the white parts and green parts in separate piles. Thaw and drain the peas and carrots thoroughly.
- Heat the wok over high heat until lightly smoking, add 1 tablespoon neutral oil, then cook the seasoned chicken in a single layer for 1–2 minutes per side until golden and cooked through. Transfer to a bowl and set aside.
- Return the wok to medium-high heat, pour in the beaten eggs, and scramble quickly for 30–45 seconds until just set but still slightly glossy. Push to the side or remove to the chicken bowl.
- Add the remaining tablespoon of neutral oil, then stir-fry the garlic, ginger, and white parts of the green onions for about 45 seconds until fragrant. Add the peas and carrots and stir-fry for 1–2 minutes.
- Add the cold rice to the wok over high heat, spread it into an even layer, and let it sit undisturbed for 45–60 seconds to toast. Toss, press again, and repeat 3–4 times over about 3–4 minutes until the rice looks dry, glossy, and lightly golden.
- Return the chicken and eggs to the wok, pour the prepared sauce evenly over everything, and toss vigorously for 1–2 minutes until the sauce is fully absorbed and everything is well combined. Taste and adjust seasoning.
- Remove from heat, drizzle the remaining 1 tablespoon of toasted sesame oil over the rice, toss once more, and garnish with the green parts of the sliced green onions. Serve immediately.
Notes
- Day-old rice is essential: Freshly cooked rice is too moist and will turn mushy. Refrigerate cooked rice uncovered overnight, or spread it on a baking sheet and chill for at least 1–2 hours before using.
- Get the pan screaming hot: High heat is the key to that smoky, slightly charred wok hei flavor. Preheat your wok or skillet until it just begins to smoke before adding any oil or ingredients.
- Cook components separately: Cooking the chicken, eggs, and rice separately before combining ensures everything is properly cooked and textured — crowding the pan leads to steaming, not frying.
- Sesame oil goes on last: Toasted sesame oil burns at high heat and loses its aroma. Always add it off the heat at the very end for maximum fragrance and flavor.
- Low-sodium soy sauce recommended: Regular soy sauce can make this dish overly salty, especially combined with oyster sauce. Use low-sodium soy sauce and adjust to taste.
- Protein swaps: This recipe works beautifully with shrimp (cook 2 minutes per side), thinly sliced beef, or tofu. For a vegetarian version, skip the chicken, fish sauce, and oyster sauce (use vegetarian oyster sauce instead).
- Make it gluten-free: Substitute tamari for soy sauce and use a certified gluten-free oyster sauce — all other ingredients are naturally gluten-free.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a hot skillet with a splash of water for best results.
- Jasmine rice is the top pick: Long-grain jasmine rice fries up with well-separated, fragrant grains and is the closest to classic Chinese restaurant fried rice. Medium-grain or short-grain rice is not recommended.
- Don't skip the oyster sauce: Oyster sauce adds a subtle sweetness and umami depth that plain soy sauce alone can't replicate — it's what makes homemade fried rice taste like restaurant quality.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 44gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 185mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 10mgCalcium: 6mgIron: 15mg
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