Chicken Fried Rice Classic (Printable)

Tender chicken, eggs, and vegetables stir-fried with soy sauce for a flavorful, quick rice dish.

# 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 - 2.2 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)

# How To Make It:

01 - Gather and measure all ingredients. If rice is freshly cooked, spread it out and allow to cool to reduce moisture.
02 - Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Add diced chicken and cook until golden and fully cooked, 4 to 5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Sauté onion and carrot for 2 to 3 minutes until softened. Add peas and cook an additional minute.
04 - Push vegetables aside, crack in eggs, and scramble until just set.
05 - Add cooked rice to the pan and stir-fry to combine, breaking up any clumps.
06 - Return cooked chicken to the wok. Stir in soy sauce, oyster sauce if using, sesame oil, ground white pepper, and salt. Stir-fry for 2 to 3 minutes until heated through and evenly coated.
07 - Mix in sliced spring onions. Adjust seasoning to taste. Serve immediately garnished with extra spring onions.

# Expert Tips:

01 -
  • It comes together in 30 minutes, making weeknight dinners feel less like a chore and more like a victory.
  • Day-old rice transforms into something crispy and golden instead of mushy, teaching you that leftovers can be better than the original.
  • You control every flavor, every vegetable, every texture—no hidden mystery ingredients from a takeout container.
02 -
  • Day-old rice refrigerated overnight makes all the difference; it dries out just enough to fry properly instead of turning into porridge.
  • Don't crowd the wok if you're doubling the recipe—cook the chicken and vegetables in batches or you'll steam instead of sear, and steam means no golden color or crispy edges.
  • Taste constantly and adjust seasoning as you go; soy sauce varies in saltiness between brands, and the last-minute adjustment is what separates good fried rice from the kind you order out.
03 -
  • Cook chicken separately first so you control its doneness perfectly, then add it back after everything else is nearly ready—this prevents overcooked, dry pieces.
  • High heat is your friend; a screaming hot wok means faster cooking, more control, and better color and texture on everything that touches it.
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