Classic Chicken Fried Rice

I threw this together on a random Tuesday night after staring blankly into the fridge, convinced there was nothing to eat. Half a container of leftover rice, some chicken I'd been meaning to use, and a bag of frozen peas that had been hiding in the back of the freezer. Twenty minutes later, I was scraping the bottom of my bowl wondering why I ever bothered ordering takeout. The best meals sometimes come from just working with what you've got.

The first time I made this for my roommate, she walked into the kitchen following the smell of sesame oil and soy sauce like it was calling her name. She stood there watching me toss everything together in the wok, then asked if I'd ordered in. When I told her it was just rice and leftovers, she made me teach her on the spot. Now she makes it more than I do.

Ingredients

• Boneless, skinless chicken breast or thigh: Thigh meat stays juicier and has more flavor, but breast works perfectly fine if that is what you have on hand.
• Large eggs: They add richness and little pockets of soft scrambled texture throughout the rice.
• Carrot: Diced small so it cooks quickly and adds a slight sweetness that balances the salty soy sauce.
• Frozen peas: No need to thaw them, just toss them in straight from the freezer and they cook in seconds.
• Onion: Finely chopped so it melts into the rice and builds a savory base for everything else.
• Spring onions: Sliced thin and added at the end for a fresh, sharp bite that wakes up the whole dish.
• Cooked jasmine or long-grain rice: Day-old rice is drier and fries up better without turning mushy or sticky.
• Soy sauce: This is where most of the flavor comes from, so use a good quality one you actually like the taste of.
• Oyster sauce: Optional but it adds a deep, slightly sweet umami punch that makes everything taste more complex.
• Sesame oil: Just a teaspoon is enough to fill your kitchen with that nutty, toasted aroma.
• Ground white pepper: It has a sharper, more floral heat than black pepper and tastes more authentic.
• Vegetable oil: Use something neutral with a high smoke point since you will be cooking over high heat.

Instructions

Prep everything first:

Get all your ingredients chopped, measured, and lined up before you turn on the heat. Once the pan gets hot, everything moves fast and you will not have time to hunt for the soy sauce.

Cook the chicken:

Heat one tablespoon of oil in a large wok or skillet over medium-high heat until it shimmers. Add the diced chicken in a single layer and let it sit undisturbed for a minute so it gets a nice golden sear, then stir and cook until just done, about four to five minutes total.

Sauté the vegetables:

Add the remaining oil to the pan and toss in the onion and carrot. Stir them around for two to three minutes until they soften and smell sweet, then add the frozen peas and cook for another minute.

Scramble the eggs:

Push everything to one side of the wok and crack the eggs into the empty space. Let them sit for a few seconds, then scramble them gently until they are just set but still a little glossy.

Add the rice:

Dump in the cooked rice and start breaking up any clumps with your spatula. Stir-fry everything together so the rice gets coated in the oil and starts to toast a little.

Season and finish:

Return the chicken to the wok and pour in the soy sauce, oyster sauce, sesame oil, white pepper, and a pinch of salt. Toss everything for two to three minutes until the rice is evenly coated and piping hot.

Add spring onions and serve:

Stir in the sliced spring onions, taste a spoonful, and adjust the seasoning if needed. Serve it hot with extra spring onions scattered on top.

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One night I made a huge batch of this and brought it to a potluck where everyone else had ordered pizza. By the end of the night, my container was empty and three people had asked for the recipe. It is funny how something this simple can make people feel like you really know what you are doing in the kitchen.

Swapping the Protein

You can use shrimp, diced pork, or even crumbled tofu instead of chicken and the method stays exactly the same. I have made this with leftover rotisserie chicken before and it was done in half the time since the meat was already cooked. Just toss it in at the end with the sauces so it heats through without drying out.

Making It Your Own

This recipe is more of a template than a strict rule. Throw in diced bell peppers, corn, bean sprouts, or whatever vegetables you have hanging around. I have added leftover broccoli, snap peas, even diced zucchini, and it always works. Just make sure everything is cut small so it cooks quickly and does not throw off the timing.

Serving and Storing

This tastes best right off the stove when the rice still has a little crisp to it, but leftovers reheat surprisingly well in a hot skillet with a splash of water. I have eaten it cold straight from the fridge for breakfast more times than I care to admit. It keeps in an airtight container for up to three days, though it never lasts that long in my house.

• Serve it with chili sauce, sriracha, or extra soy sauce on the side for people to customize their own bowls.
• If you want to make it feel a little fancier, top it with a fried egg or some crispy fried shallots.
• You can double the recipe easily, just make sure your pan is big enough or cook it in two batches so everything fries properly.

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This is the kind of recipe you will make on autopilot once you get the rhythm down, and it will taste different every time depending on what you have around. That is exactly what makes it perfect.

Recipe FAQs

→ Can I use other proteins instead of chicken?

Yes, shrimp, pork, or tofu work well as alternatives. Adjust cooking times accordingly.

→ What type of rice is best for this dish?

Day-old jasmine or long-grain rice is ideal as it remains fluffy and separates easily when stir-fried.

→ How do I achieve a good texture for the eggs?

Scramble the eggs gently in the pan until just set; this keeps them fluffy and moist.

→ Can I add other vegetables?

Bell peppers, corn, or bean sprouts can be added for extra crunch and variety.

→ What oils are recommended for stir-frying?

Vegetable oil is suitable for high heat; sesame oil adds a nutty aroma when added near the end.