Chicken Fried Rice

The smell of sesame oil hitting a hot wok instantly transports me to my tiny apartment kitchen where I taught myself to make fried rice during graduate school. Those late-night experiments resulted in everything from soggy disasters to surprisingly decent meals that my roommate actually requested by name. I've learned that great fried rice isn't about fancy ingredients but about understanding the rhythm of the wok and having everything prepped before you turn on the heat.

My dad still talks about the first time he made this for us using fresh rice instead of day-old. The kitchen got comically smoky, the rice turned into a sticky glob, but we laughed so hard eating his failed masterpiece that it became a family legend. Now he texts me every time he successfully makes a batch, and honestly his version has become better than mine.

Ingredients

• Chicken: Dicing it into small, even pieces ensures everything cooks at the same speed. Thighs stay juicier but breasts work perfectly fine too.
• Eggs: Large eggs create those silky ribbons we all love. Crack them into a small bowl first to avoid any shell disasters.
• Carrot and peas: These bring sweetness and color. Frozen peas are actually perfect here since they're already blanched.
• Onion and spring onions: Regular onion builds the flavor base while spring onions add that fresh finish and pop of green.
• Cooked rice: Day-old jasmine rice is nonnegotiable. Fresh rice turns into mush no matter how careful you are.
• Soy sauce and oyster sauce: Soy provides the saltiness while oyster sauce adds depth and umami. Don't skip it if you can help it.
• Sesame oil: Just a teaspoon makes the whole kitchen smell amazing and ties everything together.
• White pepper: Less harsh than black pepper in Asian cooking. Ground ginger works too if that's what you have.
• Vegetable oil: A neutral oil with a high smoke point is essential for the high-heat stir-fry method.

Instructions

Mise en place everything:

Chop all your vegetables, dice the chicken, crack the eggs into a bowl, and measure out your sauces before turning on the stove. Once you start cooking, everything moves fast.

Cook the chicken first:

Heat half the oil in a wok over medium-high heat. Add the chicken and let it develop a golden crust, about 4 minutes. Remove it and set aside on a plate.

Build the vegetable base:

Add the remaining oil and sauté the onion and carrot until they start to soften, about 2 minutes. Toss in the peas for just a minute to warm through.

Scramble the eggs:

Push everything to the sides of the wok creating a well in the center. Pour in the eggs and scramble until just set, then mix them into the vegetables.

Add the rice and chicken:

Add the rice and cooked chicken back to the wok. Break up any clumps with your spatula and stir-fry until everything is heated through and starting to get crispy edges.

Season everything:

Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together for 2 minutes until the rice is evenly coated and fragrant.

Finish and serve:

Stir in the spring onions and taste. Add salt only if needed since the soy sauce is quite salty. Garnish with extra spring onions and serve immediately.

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This recipe became my go-to for dinner parties after I served it to a group of skeptical friends who claimed they didn't like fried rice. Watching them go back for thirds and ask for the recipe was one of those cooking victories that still makes me smile.

Making It Your Own

Once you master the basic technique, fried rice becomes a template for whatever you have in your fridge. I've made versions with leftover roast chicken, shrimp from a failed grill experiment, even crispy tofu when my vegetarian sister visits. The key is keeping the pieces small and adding proteins in the right order so nothing overcooks.

The Secret To Restaurant Wok Flavor At Home

Home stoves simply don't get as hot as restaurant woks, but you can mimic that flavor by letting your rice sit in the pan without constantly stirring. This creates those crispy, almost-burnt bits that everyone fights over. Also, don't be shy with the oil in the beginning. You can always drain excess at the end, but that initial fat is what creates the texture we all love.

Serving Ideas And Pairings

While fried rice is absolutely a complete meal on its own, I love serving it alongside a simple cucumber salad dressed with rice vinegar. The cool acidity cuts through the richness beautifully. For a more substantial spread, add some pot stickers or spring rolls from the freezer section. Leftovers (if you somehow have any) reheat beautifully in a skillet with a splash of water.

• Top with a fried egg for breakfast the next morning
• Add sriracha or chili garlic sauce for heat
• Squeeze fresh lime juice over each bowl before serving

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There is something deeply satisfying about turning humble leftovers into a dish that feels special. I hope this becomes one of those recipes you make without even thinking about it, the one that saves dinner on busy nights and brings everyone to the table.

Recipe FAQs

→ Why use day-old rice?

Chilled rice from the previous day has lower moisture content, which prevents clumping during stir-frying. This creates fluffy, separate grains that absorb seasonings beautifully without becoming mushy.

→ Can I use freshly cooked rice?

Yes, spread hot cooked rice on a baking sheet and refrigerate for at least 1-2 hours to cool and dry slightly. This mimics the texture of day-old rice, though overnight chilling yields the best results.

→ What protein alternatives work well?

Shrimp, pork loin, diced tofu, or even beef make excellent substitutes. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes while pork may need an extra minute or two.

→ How do I prevent soggy vegetables?

Stir-fry over medium-high heat and keep vegetables moving in the wok. Add quicker-cooking ingredients like peas last, and avoid overcrowding the pan which causes steaming instead of frying.

→ Can I make this ahead?

This dish tastes best fresh from the wok, but you can prep all ingredients in advance. Store chopped vegetables, cooked chicken, and sauce separately in the refrigerator for up to 24 hours before assembling.