Classic Chicken Fried Rice (Printable)

A quick, satisfying dish with chicken, eggs, vegetables, and flavorful soy sauce.

# What You’ll Need:

→ 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

# Steps:

01 - Prepare all ingredients before starting. 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 to 5 minutes. Remove and set aside.
03 - Add remaining 1 tbsp oil to the pan. Sauté onion and carrot for 2 to 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 to 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 -
  • It uses up leftover rice and random vegetables you already have, so nothing goes to waste.
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy dinner.
  • You can taste it as you go and make it exactly as salty or peppery as you want.
  • It tastes better than most takeout and costs a fraction of the price.
02 -
  • Day-old rice is not just a suggestion, it actually fries up better because it has dried out in the fridge and will not turn gummy.
  • If you only have fresh rice, spread it out on a tray and let it cool completely before using it, or it will clump and steam instead of fry.
  • Do not overcrowd the pan or the temperature will drop and everything will steam instead of getting that crispy, toasted edge.
03 -
  • Use the highest heat your stove can handle without burning anything, because that is what gives fried rice its signature smoky flavor.
  • Taste the rice before you add salt, because soy sauce and oyster sauce are already salty and you might not need any extra.
  • If the rice starts sticking, add a tiny splash of water or oil and keep stirring, it will loosen up.
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