Chicken Fried Rice
Chinese-style chicken fried rice with eggs, peas, carrots, and scallions. Use cold rice for a fast, satisfying weeknight lunch or dinner.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeChicken fried rice is a Chinese stir-fried rice dish built around cold cooked rice, egg, chicken, and a small amount of vegetables. This home-style version follows the usual Chinese technique: cook the egg and chicken first, then fry the rice over high heat so the grains stay separate instead of turning soft.
Using day-old jasmine rice makes the biggest difference here, because freshly cooked rice steams and clumps in the wok. Chicken thighs stay tender, while light soy sauce, oyster sauce, and white pepper give the dish its familiar takeout-style flavor without making it overly salty or wet.
Ingredients
- 2 tbsp (30 ml) neutral oil, divided
- 2 large eggs, beaten
- 1 1/4 lb (570 g) boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 tsp kosher salt
- 1/4 tsp ground white pepper, divided
- 3 green onions, sliced, whites and greens separated
- 2 garlic cloves, minced
- 1 cup (140 g) frozen peas and carrots, thawed
- 4 cups (680 g) cold cooked jasmine rice
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) toasted sesame oil
- Extra sliced green onion, for garnish (optional)
Instructions
- 1
Heat a wok or large skillet over medium-high heat until very hot. Add 1 tbsp (15 ml) of the oil, swirl to coat, then pour in the eggs and scramble for 30-60 seconds until just set; transfer to a plate.
- 2
Add the remaining 1 tbsp (15 ml) oil to the pan over high heat. Add the chicken, salt, and half of the white pepper, and stir-fry for 4-5 minutes until the pieces are lightly browned and cooked through.
- 3
Add the white parts of the green onions and the garlic. Stir-fry for 20-30 seconds until fragrant but not browned.
- 4
Add the peas and carrots and stir-fry for 1-2 minutes until hot and any moisture has cooked off. The vegetables should look glossy, not watery.
- 5
Add the cold rice, breaking up any clumps with your spatula. Stir-fry over high heat for 2-3 minutes until the grains are separated and the rice is hot all the way through.
- 6
Return the scrambled eggs to the pan. Add the soy sauce, oyster sauce, sesame oil, and remaining white pepper, then toss for 1-2 minutes until the sauces are evenly distributed and the rice is lightly browned in spots.
- 7
Stir in the green parts of the onions and toss just until they wilt, about 30 seconds. Serve right away, with extra green onion on top if you like.
Tips for the Best Chicken Fried Rice
- Cold rice is important: cook the rice a day ahead and chill it uncovered or loosely covered so the grains dry slightly and fry instead of steam.
- If using freshly cooked rice, spread it on a tray and refrigerate it for 30-45 minutes before stir-frying.
- Donโt overcrowd the pan. If your skillet is small, cook the chicken first and fry the rice in two batches for better browning.
- White pepper gives classic Chinese fried rice flavor; black pepper works in a pinch, but the flavor will be different.
- Chicken breast can replace thighs, but reduce the stir-fry time slightly so it does not dry out.
- For a slightly deeper color, add up to 1 tsp (5 ml) dark soy sauce, but donโt add more or the rice can become too salty and wet.
Storage and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a small splash of water or oil until steaming hot, or microwave in short bursts, stirring between each one. Fried rice can be frozen for up to 1 month, though the texture is best when eaten fresh or from the fridge.
Frequently Asked Questions
Can I use freshly cooked rice for chicken fried rice?
You can, but cold rice works much better because it is drier and separates more easily. If you only have fresh rice, spread it out to cool and chill it before frying.
What kind of rice is best for chicken fried rice?
Jasmine rice is a great choice because the grains stay distinct and have the right texture for Chinese-style fried rice. Medium-grain rice also works, but avoid very soft or sticky rice.
Why did my fried rice turn mushy?
Mushy fried rice usually comes from using warm fresh rice, adding too much sauce, or crowding the pan so the rice steams. Use cold rice, keep the sauce measured, and cook over high heat.
Can I make chicken fried rice ahead?
Yes. It reheats well for lunches, and you can also prep the rice and chop the chicken and vegetables in advance so the stir-fry comes together quickly.
Quick Info
Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
