Go Back

Chicken Fried Rice

This quick and easy Chicken Fried Rice recipe is packed with flavor and takes just 20 minutes to prepare, making it perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Components
  • 4 cups cooked white rice, cold (day-old preferred) Fresh rice gets mushy.
  • 1 pound boneless, skinless chicken breast, diced Cut into small, bite-sized pieces.
  • 3 tablespoons vegetable oil (divided) Use high heat for crispy texture.
  • 3 large eggs, beaten Scramble quickly in the wok.
  • 1 cup frozen peas and carrots No need to thaw.
  • 1/2 cup diced onion Helps build flavor.
  • 3 cloves garlic, minced Cook briefly to avoid burning.
  • 3 tablespoons soy sauce Adjust to taste.
  • 1 tablespoon oyster sauce Adds depth of flavor.
  • 1 teaspoon sesame oil For the signature aroma.
  • 3 tablespoons green onions, sliced Reserve some for garnish.
  • Salt and pepper to taste Basic seasoning.
Optional Add-Ins
  • 1/2 cup corn kernels Adds sweetness.
  • 1/2 cup diced bell peppers For color and flavor.
  • 1 tablespoon fresh ginger, minced For added warmth.
  • 1 teaspoon sriracha or chili oil For heat.
  • Sesame seeds for garnish Adds texture.

Method
 

Preparation
  1. Use day-old rice straight from the fridge. The cold, dried-out rice is perfect for frying.
  2. Cut chicken into small, bite-sized pieces and pat dry with paper towels.
  3. Keep all ingredients prepped and within reach before starting to cook.
Cooking
  1. Heat 1 tablespoon oil in a wok over high heat until shimmering.
  2. Add chicken in a single layer, cooking for 3-4 minutes without moving it, then flip and cook another 2-3 minutes until cooked through.
  3. Remove chicken from the wok and set aside.
  4. Add another tablespoon of oil and pour in beaten eggs, scrambling quickly until just set.
  5. Remove eggs and add the final tablespoon of oil to the wok, stir-frying onions for 1-2 minutes.
  6. Add garlic and cook for 30 seconds, then add frozen peas and carrots and stir-fry for another 2 minutes.
  7. Add cold rice, breaking up clumps, and stir-fry for 3-4 minutes until slightly crispy.
  8. Return chicken and eggs to the wok, then drizzle soy sauce and oyster sauce, mixing well.
  9. Add sesame oil and sliced green onions, adjusting seasoning to taste.
  10. Cook for another 1-2 minutes, tossing constantly until everything is hot and combined.

Notes

Serve immediately while hot, garnished with extra green onions and sesame seeds. Pair with egg rolls or spring rolls for a complete meal.