Chicken Fried Rice

The wok was hissing so loud I could barely hear myself think, and that's when I knew it was going to be a good batch. My first attempt at chicken fried rice ended up as a soggy, clumpy mess because I refused to believe that day-old rice actually mattered. Now I always cook extra rice the night before, spreading it on a baking sheet to dry out while I sleep. The difference is night and day, and honestly, it's become my favorite Sunday meal prep ritual.

Last winter my neighbor texted at 7 pm asking what I was making. The smell of sesame oil and soy sauce had drifted through the building vents. Ten minutes later she was at my door with takeout containers, begging me to teach her. Now we have a standing Friday night arrangement where she brings wine and I make a triple batch.

Ingredients

• 300 g boneless chicken breast or thigh: Thighs stay juicier in the high heat, but breast works if that's what you have on hand
• 2 large eggs: Room temperature eggs scramble faster and more evenly
• 1 medium carrot: Finely diced so they cook through before the rice starts burning
• 100 g frozen peas: No need to thaw, just toss them in frozen
• 1 small onion: Finely chopped will almost disappear into the rice
• 2 spring onions: Save the green parts for garnish to keep them fresh and crisp
• 500 g cooked jasmine rice: Day-old rice from the fridge is non-negotiable for that perfect texture
• 3 tbsp soy sauce: This is your main seasoning, so use a good quality one
• 1 tbsp oyster sauce: Adds depth and sweetness, but fish sauce works in a pinch
• 1 tsp sesame oil: A little goes a long way, add it at the end to preserve that nutty aroma
• 1/2 tsp ground white pepper: White pepper blends in better than black, but either works
• 2 tbsp vegetable oil: Split this between cooking the chicken and the vegetables

Instructions

Get everything ready first:

Mise en place isn't just fancy restaurant talk, once you start stir-frying there's zero time to chop anything

Cook the chicken first:

Heat 1 tbsp oil in your wok over medium-high heat and cook the diced chicken until golden and just cooked through, then set it aside

Soften the vegetables:

Add the remaining oil and sauté the onion and carrot for 2 to 3 minutes, then toss in the peas for another minute

Scramble the eggs:

Push everything to the sides, crack in your eggs, and scramble them quickly until just set

Bring it all together:

Add the rice and stir-fry everything together, using your spatula to break up any clumps

Season and finish:

Return the chicken, add all your sauces and seasonings, and toss for 2 to 3 minutes until everything's hot and coated

Add the final touch:

Stir in the spring onions, taste it, and adjust the salt if needed before serving

Save

My daughter used to pick out every single vegetable piece, but after she helped me make it one afternoon, she proudly ate an entire bowl. Now she asks to be the official egg scrambler.

Making It Your Way

I've made this with shrimp, pork, and even crispy tofu when my vegetarian sister visits. The technique stays the same, just adjust your cooking time for whatever protein you choose. Shrimp literally need two minutes, while pork cubes take a bit longer than chicken.

Getting The Rice Right

Spread your freshly cooked rice on a baking sheet and pop it in the fridge uncovered. This dries out the surface grains while keeping the inside tender. It's the difference between restaurant-quality fried rice and disappointing homemade attempts.

Building Your Fried Rice Instincts

The first few times I made this, I was terrified of burning everything. Now I know that a little bit of toastiness on the rice actually adds flavor. Trust your nose, keep things moving, and don't be afraid of high heat.

• Pre-measure your sauces into a small bowl so you're not fumbling with bottles
• Warm your cold rice in the microwave for 30 seconds to break up clumps
• Never crowd your wok, cook in batches if you're doubling the recipe

Save

There's something deeply satisfying about turning humble leftovers into a meal that makes everyone do a happy dance in their chairs.

Recipe FAQ

→ Why use day-old rice for fried rice?

Day-old rice works best because it has dried out slightly, preventing the grains from clumping together and becoming mushy during stir-frying. The firmer texture allows each grain to absorb the sauces evenly while maintaining its shape.

→ Can I use fresh rice instead?

Yes, you can use fresh rice if needed. Spread cooked rice on a baking sheet and let it cool completely at room temperature for 30-60 minutes. This helps dry the surface and mimics the texture of leftover rice.

→ What protein alternatives work well?

Shrimp, diced pork, beef, or tofu make excellent substitutes for chicken. Cook times may vary slightly—shrimp cooks in 2-3 minutes until pink, while pork and beef need 4-5 minutes to brown properly.

→ How do I prevent the eggs from overcooking?

Push vegetables to one side of the wok, creating space for the eggs. Scramble them quickly over medium-high heat until just set—about 30-60 seconds. Immediately mix with rice to stop cooking and maintain fluffy texture.

→ Can I make this ahead of time?

While best served fresh, you can prepare all ingredients beforehand. Store diced chicken, chopped vegetables, and sauce mixture separately in the refrigerator. Cook everything just before serving for optimal texture and flavor.

→ What vegetables can I add?

Beyond carrots and peas, try adding diced bell peppers, corn kernels, bean sprouts, baby corn, or snap peas. Add vegetables that take longer to cook first, then quick-cooking ones near the end.