Chicken Fried Rice Classic (Printable)

Stir-fried chicken, eggs, and vegetables with soy sauce create a quick, savory meal.

# Ingredient List:

→ 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 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 - Prepare all ingredients before starting. If using freshly cooked rice, spread it out to cool and dry slightly.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, approximately 4 to 5 minutes. Remove from pan and set aside.
03 - Add the remaining 1 tablespoon vegetable oil to the pan. Sauté onion and carrot for 2 to 3 minutes until softened, then add frozen peas and cook for an additional minute.
04 - Push vegetables to one side of the wok. Crack in the eggs and scramble them until just set.
05 - Add cooked rice to the pan and stir-fry all ingredients together, breaking up any clumps of rice.
06 - Return the cooked chicken to the wok. Add soy sauce, optional oyster sauce, sesame oil, ground white pepper, and salt. Stir-fry for 2 to 3 minutes until everything is evenly coated and heated through.
07 - Stir in sliced spring onions. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with additional spring onions.

# Expert Tips:

01 -
  • It's genuinely faster than ordering delivery, and tastes infinitely better than what arrives in those plastic containers.
  • Day-old rice transforms into something spectacular instead of sitting in your fridge feeling like a wasted effort.
  • You can have dinner ready while your coffee is still warm, with minimal cleanup.
02 -
  • Using freshly cooked rice will result in clumpy, disappointing fried rice no matter how much you stir—this is not something willpower can overcome, only chilled rice can.
  • Keep your heat genuinely high; if the pan isn't hot enough, the rice steams instead of frying, and the whole texture falls flat.
  • Taste constantly as you season because soy sauces vary wildly in saltiness, and you can always add more but you can't take it back.
03 -
  • If you find yourself without day-old rice, spread fresh rice on a baking sheet for 10 minutes in the freezer—it won't give you the perfect texture, but it helps considerably.
  • Cook your chicken in slightly smaller pieces than you think you need; they'll feel more present throughout the rice and cook faster, reducing the chance of overcooking.
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