Description
Restaurant-quality chicken fried rice made at home in just 20 minutes. Tender chicken, fluffy rice, scrambled eggs, and colorful vegetables come together in this easy one-pan meal that’s better than takeout.
Ingredients
Scale
Main Components:
- 4 cups cooked white rice, day-old and refrigerated
- 1 pound boneless, skinless chicken breast or thighs, cut into ½-inch pieces
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces and Seasonings:
- 3 tablespoons soy sauce (regular or low-sodium)
- 1 tablespoon oyster sauce (optional but recommended)
- 2 teaspoons sesame oil
- ½ teaspoon white or black pepper
- 4 tablespoons vegetable oil, divided
- Salt to taste
Optional Garnishes:
- Additional sliced green onions
- Sesame seeds
- Sriracha or chili oil for heat
Instructions
- Prep the Rice: Remove day-old rice from refrigerator and break up any clumps with your hands or a fork. The grains should be separate and slightly dry. If using fresh rice, spread on a baking sheet and refrigerate for 1-2 hours first.
- Season the Chicken: In a bowl, toss chicken pieces with 1 tablespoon soy sauce and a pinch of pepper. Let sit while you prep other ingredients. This quick marinade adds flavor and helps the chicken stay tender.
- Mix the Sauce: In a small bowl, combine remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, and white pepper. Stir well and set aside. Having your sauce pre-mixed allows you to add it quickly during the fast cooking process.
- Cook the Eggs: Heat wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Pour in beaten eggs and scramble, breaking into small pieces as they cook. Cook until just set but still soft, about 1-2 minutes. Transfer to a plate and set aside.
- Cook the Chicken: Add 1 tablespoon oil to the same pan over high heat. Add chicken in a single layer and let it sit undisturbed for 1-2 minutes to get a nice sear. Then stir-fry for 3-4 minutes until cooked through and lightly golden. Transfer to the plate with eggs.
- Sauté Aromatics: Add another tablespoon of oil to the pan. Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant—watch carefully so garlic doesn’t burn.
- Cook Vegetables: Add frozen peas and carrots to the pan. Stir-fry for 2 minutes until heated through and any ice crystals have evaporated. If using fresh vegetables, cook until crisp-tender.
- Fry the Rice: Push vegetables to the side of the pan. Add remaining tablespoon of oil to the cleared space. Add the cold rice, breaking up any remaining clumps. Let it sit undisturbed for 1 minute to get some crispy bits, then stir-fry, tossing constantly and pressing rice against the hot pan to heat through, about 3-4 minutes.
- Combine Everything: Return chicken and eggs to the pan with the rice. Pour the sauce mixture over everything. Toss constantly for 1-2 minutes until everything is well combined, heated through, and evenly coated with sauce.
- Finish and Serve: Add green onion greens and toss once more. Taste and adjust seasoning with additional soy sauce or salt if needed. Serve immediately, garnished with extra green onions and sesame seeds if desired.
Notes
- Rice temperature: Cold, day-old rice works best. Never use warm or freshly cooked rice.
- High heat is essential: Keep heat on medium-high to high throughout cooking for proper frying texture.
- Work quickly: Have all ingredients prepped and ready before you start cooking—stir-frying moves fast.
- Customize vegetables: Use whatever you have—corn, bell peppers, broccoli, mushrooms, snap peas all work.
- Protein options: Substitute chicken with shrimp, pork, beef, tofu, or just use extra eggs for vegetarian version.
- Make it spicy: Add red pepper flakes while cooking or serve with sriracha on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
Nutrition
- Serving Size: About 1½ cups
- Calories: 445
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 175mg