Chicken Fried Rice (Print version)

A quick stir-fry with chicken, eggs, vegetables, and savory soy sauce for a satisfying meal.

# Required ingredients:

→ 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 - Prepare all ingredients. 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.
08 - Serve hot, garnished with extra spring onions.

# Expert Advice:

01 -
  • Ready in under 30 minutes, which means you can go from craving to eating without the delivery app.
  • Uses up random vegetables lingering in your fridge, so nothing gets wasted.
  • Tastes restaurant-quality but requires no fancy techniques, just confidence and heat.
02 -
  • Day-old refrigerated rice is non-negotiable—fresh rice will turn into rice porridge no matter how hard you try.
  • Your wok or pan has to be hot enough that oil shimmers before anything goes in, otherwise you're steaming instead of frying.
03 -
  • Crack eggs into a bowl first instead of directly into the wok so you can scramble them gently before they hit the heat.
  • If the rice sticks to the bottom of the pan, that's actually the good part—let it sit for 10 seconds to get crispy, then scrape it up gently and toss it back in.
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