Chicken Fried Rice

My tiny apartment kitchen had exactly one window that faced a brick wall, but the smell of garlic and soy sauce hitting hot oil made that corner feel like the most luxurious place on earth. I'd come home exhausted from my restaurant shifts, craving something that wasn't on the menu I'd been staring at all day. This fried rice became my midnight ritual—standing over the wok in my pajamas, letting the sounds of the city drift up while I cooked rice that was somehow better than anything I'd plated all evening.

Last Tuesday, my youngest daughter hovered around the stove asking if she could help crack the eggs. She's nine now, the same age I was when my grandmother first let me stand on a chair to reach the wok. We laughed when a piece of egg shell landed in the pan—she fished it out with the focus of a surgeon. That night she told me it was the best fried rice she'd ever had, which I know was mostly pride talking, but honestly the best feedback I've ever received.

Ingredients

• 300 g boneless chicken breast or thigh: Dice into bite-sized pieces so they cook quickly and stay tender
• 2 large eggs: Room temperature eggs scramble more evenly and incorporate beautifully into the rice
• 1 medium carrot: Diced small adds natural sweetness and a satisfying crunch in every bite
• 100 g frozen peas: No need to thaw—they cook perfectly in the hot pan and add bright pops of color
• 1 small onion: Finely chopped so it softens quickly and melds into the background flavors
• 2 spring onions: The green parts add fresh bite while the whites become sweet and aromatic when cooked
• 500 g cooked jasmine rice: Day-old rice is crucial—fresh rice turns to mush while cold rice grains stay separate and fluffy
• 3 tbsp soy sauce: Provides that deep savory foundation and gorgeous golden color
• 1 tbsp oyster sauce: Optional but adds a rich umami depth that makes restaurant-quality fried rice
• 1 tsp sesame oil: A finishing touch that brings everything together with its warm nutty aroma
• 1/2 tsp ground white pepper: More delicate than black pepper and lets other flavors shine through
• 2 tbsp vegetable oil: High smoke point means you can cook at the high heat needed for proper fried rice

Instructions

Get everything ready before you turn on the stove:

Mise en place isn't fancy French restaurant talk—it's what keeps fried rice from becoming a stressed scramble. Have your ingredients diced, sauces measured, and rice broken up before the pan hits the heat.

Cook the chicken until golden:

Heat half the oil in your wok over medium-high heat. Add the chicken in a single layer and let it sear undisturbed for about 2 minutes before tossing—this builds those beautiful caramelized edges. Cook through completely then set aside.

Build the vegetable base:

Add the remaining oil to the hot pan. Toss in the onion and carrot first since they need more time to soften. After 2 minutes, add the peas and let everything become fragrant and tender.

Scramble the eggs right in the wok:

Push everything to the sides creating a well in the center. Crack your eggs into that space and scramble quickly until just set—they should still look slightly wet since they'll finish cooking with the rice.

Bring it all together with the rice:

Add the cold rice and use your spatula to break up any clumps. Toss everything vigorously so each grain gets coated in oil and picks up all those delicious pan flavors.

Season and finish with the aromatics:

Return the chicken to the pan then pour in your sauces and seasonings. Stir-fry for 2 minutes so everything gets evenly coated and heated through. Toss in the spring onions right at the end for that fresh finish.

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This recipe started as a way to use up leftovers but somehow became the dish my family requests most often. Last month my husband brought it to a potluck and came home with an empty container and three requests for the recipe—something about the simplicity and depth of flavor really resonates with people.

The Secret To Restaurant Style Rice

What makes restaurant fried rice taste so distinctive is that each grain stands out separately rather than clumping together in a sticky mass. The key is using cooked rice that's been refrigerated overnight—this drying process is what transforms texture from gummy to perfectly fluffy. Cold rice also crisps up beautifully against the hot wok creating those tiny golden bits everyone fights over.

Make It Your Own

Once you master the basic technique, fried rice becomes a canvas for whatever you have on hand or whatever you're craving. Swap chicken for shrimp, pork, or tofu. Toss in bell peppers, corn kernels, or bean sprouts for extra crunch. The ratios and method stay the same—only the ingredients change.

Perfecting The Wok Technique

High heat and constant movement are what separate good fried rice from great fried rice. Your pan should be hot enough that ingredients sizzle immediately upon contact. Keep everything moving with quick tosses and flips so nothing burns and every grain gets kissed by the heat. A carbon steel wok naturally develops seasoning over time, but any large skillet will work if you keep the heat high and the ingredients moving.

• Preheat your pan for at least 2 minutes before adding any oil
• Cook in batches if your pan seems overcrowded—the ingredients should never be more than one layer deep
• Have your serving platter ready so the rice goes directly from wok to table while it's still piping hot

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Gather your favorite people around the table and dig in while it's hot. That first steaming bite, when the flavors hit just right, is what makes a simple weeknight dinner feel like something special.

Recipe Questions & Answers

→ Can I use fresh rice instead of day-old?

Fresh rice can work, but day-old chilled rice produces better texture. If using fresh rice, spread it on a baking sheet and refrigerate for 1-2 hours to dry slightly before cooking.

→ What protein alternatives work well?

Shrimp, pork, beef, or tofu make excellent substitutes for chicken. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes, while beef may need slightly longer.

→ How do I prevent soggy fried rice?

Use cold, day-old rice and avoid overcrowding the pan. Cook over medium-high heat and stir-fry continuously to evaporate excess moisture. Don't add too much sauce at once.

→ Can I make this dish gluten-free?

Substitute tamari or coconut aminos for soy sauce, and use a gluten-free oyster sauce alternative. All other ingredients are naturally gluten-free.

→ What vegetables can I add or substitute?

Bell peppers, corn, bean sprouts, snap peas, or baby corn work beautifully. Add quicker-cooking vegetables like bean sprouts in the last minute of stir-frying.

→ How long does this keep in the refrigerator?

Store cooled fried rice in an airtight container for up to 4 days. Reheat in a wok over medium heat with a splash of oil, adding extra soy sauce if needed.