Chicken Fried Rice (Printable)

Quick stir-fried rice with chicken, vegetables, and savory Asian seasonings ready in 30 minutes.

# What You Need:

→ Protein

01 - 10 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 - 2.5 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 fresh rice, spread it out to cool and dry slightly.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, about 4-5 minutes. Remove and set aside.
03 - Add remaining 1 tbsp oil to the pan. Sauté onion and carrot for 2-3 minutes until softened. Add peas and cook for another minute.
04 - Push the vegetables to the side of the wok. Crack in the eggs and scramble until just set.
05 - Add rice to the pan. Stir-fry everything together, breaking up any rice clumps.
06 - Return the cooked chicken to the wok. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and salt. Stir-fry for 2-3 minutes until evenly coated and heated through.
07 - Stir in the spring onions. Taste and adjust seasoning if needed. Serve hot, garnished with extra spring onions.

# Top Tips:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
  • You can use whatever vegetables are wilting in your crisper drawer, making it perfect for reducing food waste
  • The combination of textures, from fluffy rice to tender chicken to crisp vegetables, keeps every bite interesting
02 -
  • Freshly cooked rice will turn into mush, so always plan ahead or make your rice the day before
  • Let your wok get properly hot before adding ingredients, or you'll end up steaming instead of stir-frying
  • Don't overcrowd the pan, or everything will stew in its own juices instead of developing those crispy edges we all love
03 -
  • Add a pinch of sugar to balance the saltiness of the soy sauce, especially if using low sodium versions
  • Toast the sesame oil in the pan for 30 seconds at the very end to wake up its nutty flavor
Go back