Chicken Fried Rice

There was this tiny takeout spot near my first apartment that made the most incredible chicken fried rice, and I spent months trying to recreate that perfect balance of flavors at home. The breakthrough happened when I finally stopped overthinking it and let the wok do its job, watching how the rice transformed from clumpy leftovers into fragrant, separate grains coated in savory goodness. Now it is my go-to for nights when I want something comforting but not heavy, when the craving hits for that satisfying wok hei flavor that only comes from high heat and quick movements.

Last winter, my sister came over feeling completely drained from work, and I whipped this up without even checking the recipe. She took one bite and immediately asked for the secret, genuinely surprised that something so restaurant worthy could come together so quickly in a regular home kitchen. We ended up eating standing at the counter, chatting and taking turns sneaking extra bites while the steam still rose from our bowls.

Ingredients

• 300 g boneless skinless chicken breast or thigh: Dice into small, even pieces so they cook quickly and stay tender, and feel free to use whatever you have on hand
• 2 large eggs: These add protein and create those delicious silky curds throughout the rice that make each bite interesting
• 1 medium carrot: Diced small for sweetness and crunch that holds up beautifully against the soft rice
• 100 g frozen peas: No need to thaw first, just toss them in for pops of bright color and sweetness
• 1 small onion: Finely chopped so it melts into the background while providing essential aromatic flavor
• 2 spring onions: Slice these thin and save some for the freshest green garnish possible
• 500 g cooked jasmine or long-grain rice: Day old rice is nonnegotiable here, as fresh rice turns into mush, so plan ahead or spread fresh cooked rice on a baking sheet to dry out
• 3 tbsp soy sauce: This provides the salty backbone and that gorgeous amber color we all associate with fried rice
• 1 tbsp oyster sauce: Completely optional but adds such depth of flavor that I always keep a bottle in my fridge
• 1 tsp sesame oil: A little goes a long way, adding that signature nutty aroma at the very end
• 1/2 tsp ground white pepper: gentler than black pepper and adds subtle warmth without overpowering
• 2 tbsp vegetable oil: Use a neutral oil with a high smoke point since you will be cooking over high heat

Instructions

Get everything ready before you turn on the stove:

Mise en place is absolutely critical here because once you start cooking, things move too fast to start chopping or measuring. Have all your ingredients prepped and in small bowls within arm reach of your wok.

Cook the chicken first:

Heat half the oil in a large wok or skillet over medium high heat until shimmering, then add the diced chicken and let it sear undisturbed for a minute before tossing. Cook until golden and just cooked through, about 4 to 5 minutes, then remove and set aside on a plate.

Build the vegetable base:

Add the remaining oil to the hot pan and sauté the onion and carrot for 2 to 3 minutes until softened and fragrant. Toss in the frozen peas and cook for another minute until they are no longer frozen.

Create space for the eggs:

Push all the vegetables to one side of the wok, creating an empty space on the other side. Crack the eggs directly into that cleared space and scramble quickly until just set, then mix them through the vegetables.

Add the rice and combine everything:

Add the rice to the pan and stir fry vigorously, using your spatula to break up any clumps and separate the grains. Return the cooked chicken to the wok along with the soy sauce, oyster sauce, sesame oil, white pepper, and salt.

Finish and serve:

Toss everything together for 2 to 3 minutes until the rice is evenly coated, heated through, and starting to get those crispy edges we all love. Stir in the spring onions, taste and adjust seasoning if needed, then serve immediately with extra sliced onions on top.

Save to Pinterest

This recipe has become such a staple in my house that I keep bags of frozen peas and cooked rice in the freezer specifically for those nights when nothing sounds better than a steaming bowl of fried rice. There is something about the rhythm of stir frying, the way the ingredients hiss and dance in the wok, that makes even a Tuesday dinner feel like an occasion worth celebrating.

The Secret to Restaurant Style Rice

Professional restaurants use powerful gas burners that create wok hei, that smoky, charred flavor that home cooks struggle to replicate. While you cannot match that intensity, you can come close by using your largest, heaviest pan and cooking over the highest heat your stove can manage. The key is letting the rice sit undisturbed for brief moments so it can develop slight crispiness before tossing again.

Customization Without Compromise

Once you master the basic technique, this recipe becomes a canvas for whatever you have in your fridge or whatever your family craves. The important thing is maintaining the ratio of rice to add ins so every bite still feels balanced and thoughtful, not like a kitchen sink experiment.

Making It Ahead

The beautiful thing about fried rice is that it actually benefits from a bit of time in the refrigerator, as the flavors meld and deepen overnight. Store any leftovers in an airtight container and reheat in a hot skillet with a splash of water to bring back that freshly made texture.

• Never refrigerate hot rice in a sealed container, as it creates the perfect environment for bacteria to grow
• Add a splash of water when reheating to help steam the rice back to life without making it soggy
• Fried rice keeps well for 3 to 4 days and actually tastes even better the next day

Save to Pinterest

There is something deeply satisfying about transforming humble leftovers into something so delicious that people request it by name. Hope this recipe brings as many easy, comforting dinners to your table as it has to mine.

Common Questions

→ Why use day-old rice for frying?

Chilled overnight rice has lower moisture content, preventing clumping and achieving that perfect fluffy texture with slightly crispy grains essential for authentic results.

→ Can I use fresh rice instead?

Spread freshly cooked rice on a baking sheet and refrigerate uncovered for at least 2-3 hours to dry before cooking. This helps achieve better texture.

→ What's the best cut of chicken to use?

Boneless skinless chicken thighs stay juicier during high-heat cooking, though breast meat works perfectly fine. Dice into uniform 1cm pieces for even cooking.

→ How do I prevent rice from sticking to the wok?

Ensure your wok is properly heated before adding oil, use enough oil to coat the surface, and avoid overcrowding. Breaking up clumps with your spatula while cooking helps.

→ Can I make this ahead of time?

This dish reheats beautifully. Store in airtight containers for up to 4 days and reheat in a wok with a splash of oil or microwave until steaming hot throughout.

→ What vegetables work best in fried rice?

Carrots, peas, onions, and spring onions are traditional. Try adding bell peppers, corn, bean sprouts, or broccoli for extra nutrition and color variation.