Chicken Fried Rice

My tiny apartment kitchen smelled exactly like the street stalls in Bangkok when I first attempted chicken fried rice. The wok was too small, the heat wasn't hot enough, but somehow the combination of soy sauce, sesame oil, and charred rice created something magical. I've made this dish probably two hundred times since then, tweaking little things like using day-old rice and getting the vegetables just tender-crisp. It's become my go-to for busy weeknights when I want something comforting but not heavy.

Last Tuesday, my neighbor texted saying she'd had a terrible day at work. I had leftover rice in the fridge and some chicken thighs I'd thawed that morning. Twenty minutes later, we were sitting on her couch with steaming bowls of fried rice, watching terrible reality TV and laughing about nothing important. She told me it tasted better than the takeout from that expensive place downtown, which I'm pretty sure was just the comfort talking, but I'll take the compliment anyway.

Ingredients

• 300 g boneless, skinless chicken breast or thigh: Thighs stay juicier during high-heat cooking, but breasts work perfectly if that's what you have on hand
• 2 large eggs: Room temperature eggs scramble better and incorporate more evenly into the rice
• 1 medium carrot: Adds sweetness and color that balances the salty soy sauce perfectly
• 100 g frozen peas: No need to thaw first, just toss them straight into the wok
• 1 small onion: Finely chopped so it softens quickly without burning
• 2 spring onions: Save some green tops for garnish because they make everything look professional
• 500 g cooked jasmine or long-grain rice: Day-old rice from the refrigerator is absolutely crucial here
• 3 tbsp soy sauce: Low sodium lets you control the salt level better
• 1 tbsp oyster sauce: This is the secret ingredient that restaurant fried rice has and home versions often miss
• 1 tsp sesame oil: A tiny bit goes such a long way, adding that nutty finish
• 1/2 tsp ground white pepper: White pepper is traditional in Asian cooking and gives subtle heat without visible specks
• 2 tbsp vegetable oil: Neutral oil lets the other flavors shine without competing

Instructions

Get Everything Ready:

Mise en place isn't just fancy restaurant talk, it's actually essential for stir-frying because everything happens so fast once the heat is on

Cook the Chicken:

Heat half the oil in your wok over medium-high heat, add the diced chicken, and let it develop a golden crust without moving it around too much

Soften the Vegetables:

Add the remaining oil and cook the onion and carrot until they're fragrant and starting to soften, then toss in the frozen peas

Scramble the Eggs:

Push everything to the sides of the wok, crack the eggs into the center, and scramble them until they're just set but still creamy

Combine and Season:

Add the rice and break up any clumps with your spatula, then return the chicken and pour in all your sauces and seasonings

Finish and Serve:

Stir-fry for a couple more minutes until everything is hot and coated, add the spring onions, and taste before adjusting the salt

Save

This recipe has saved me so many times when friends drop by unexpectedly or when I simply cannot bring myself to cook something elaborate. My niece now requests it every time she visits, and she's started helping me chop the vegetables, which I consider a major parenting victory since she used to refuse to eat anything with carrots in it.

Making It Your Own

The beauty of fried rice is that it's basically a clean-out-the-fridge dish in disguise. I've made versions with shrimp, leftover roast pork, even crumbled tofu when my vegetarian sister comes over. The key is keeping the ratio of rice to add-ins roughly the same so every bite has a bit of everything.

The Perfect Rice Hack

If you forget to make rice ahead, spread freshly cooked rice on a baking sheet and pop it in the fridge for 20 minutes. The surface moisture will evaporate enough that it won't turn to glue in your wok. It's not quite as good as true overnight rice, but it's definitely passable in a pinch.

Wok Wisdom

Don't have a wok? A large cast iron skillet works beautifully because it holds heat well and develops those crispy rice bits at the bottom. The key is using your biggest pan so everything has contact with the hot surface instead of steaming in piles.

• Preheat your pan until it's actually smoking slightly before adding oil
• Work in batches if your pan is crowded rather than compromising on texture
• Let ingredients sear properly between stir movements for better flavor development

Save

Garnish with extra spring onions and maybe a drizzle of chili oil if you like some heat. This is comfort food that actually loves you back.

Recipe FAQs

→ Why use day-old rice for fried rice?

Chilled, day-old rice works best because it has dried out slightly, preventing the grains from clumping together and becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and will result in a sticky, gummy texture rather than separate, fluffy grains.

→ Can I use fresh rice instead of leftover?

Yes, spread freshly cooked rice on a baking sheet and let it cool completely in the refrigerator for at least 1-2 hours before using. This helps dry the surface moisture, mimicking the texture of day-old rice for better stir-frying results.

→ What other proteins can I substitute?

Shrimp, pork loin, diced ham, or tofu all work wonderfully in this dish. Cook them using the same method as the chicken—sear first until done, remove from the pan, then add back near the end to combine with the rice and seasonings.

→ How do I prevent the eggs from overcooking?

Push the vegetables to one side of the wok to create a clearing for the eggs. Scramble them quickly over medium-high heat until just set, then immediately mix them with the rice and vegetables. The residual heat will finish cooking the eggs without making them rubbery.

→ Can I make this ahead of time?

This dish tastes best when served immediately, but you can prepare all ingredients in advance and store them separately in the refrigerator. The actual stir-frying takes only about 10 minutes, making it easy to assemble fresh right before serving.