Chicken Fried Rice Classic (Print Version)

Tender chicken, fluffy eggs, and crisp veggies come together in a quick, flavorful 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 all ingredients. If using freshly cooked rice, spread it out to cool and dry slightly before cooking.
02 - Heat 1 tablespoon vegetable oil in a large wok or deep skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, about 4–5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté onion and carrot for 2–3 minutes until softened. Add peas and cook for an additional minute.
04 - Push vegetables to the side of the wok. Crack eggs into the empty side 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. Add soy sauce, optional oyster sauce, sesame oil, white pepper, and salt. Stir-fry for 2–3 minutes until everything is evenly coated and heated through.
07 - Stir in sliced spring onions. Taste and adjust seasoning as needed. Serve hot garnished with extra spring onions.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and honestly tastes better because you control exactly how much soy sauce goes in.
  • The vegetables stay crisp enough to notice them, the eggs add richness without heaviness, and day-old rice is the secret to getting that professional wok-tossed texture.
  • It's endlessly flexible—swap proteins, add whatever vegetables need using up, and it somehow always works out beautifully.
02 -
  • Day-old chilled rice is absolutely essential—fresh rice will never give you those separated grains no matter how much heat you apply, and it'll turn into a gummy mess instead of tossed fried rice.
  • Don't be timid with heat; your wok or pan should be genuinely hot throughout cooking, not just warm, or everything steams instead of fries and you lose that delicious toasted quality.
  • Taste constantly as you season because soy sauce brands vary dramatically, and you can always add more salt but you can't remove it once it's in.
03 -
  • If your pan or wok isn't big enough to toss everything without it spilling, you're not doing anything wrong—work in batches or just stir more carefully; technique matters less than even heat and good timing.
  • Keep a small bowl of water nearby while cooking so you can splash the wok if anything starts sticking; a tiny bit of steam actually helps separate rice grains and prevents sticking without making things wet.
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