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Classic Chicken Fried Rice

This foolproof chicken fried rice delivers the smoky, savory flavor of your favorite takeout. Using day-old rice and high-heat cooking, you'll achieve the perfect texture every time. It's a complete, satisfying meal in one pan.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided; such as vegetable or canola oil
  • 2 large eggs lightly beaten
  • 1 lb boneless, skinless chicken thighs cut into 1/2-inch pieces
  • 1/2 tsp kosher salt for seasoning chicken
  • 1/4 tsp black pepper
  • 3/4 cup diced yellow onion about 1/2 medium onion
  • 2/3 cup diced carrots about 1 large carrot
  • 3/4 cup frozen peas no need to thaw
  • 3 cloves garlic minced
  • 4 cups cooked white rice preferably day-old, cold jasmine or long-grain rice
  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp oyster sauce optional but highly recommended for depth
  • 2 tsp toasted sesame oil
  • 3 tbsp sliced green onions for garnish

Equipment

  • Large wok or 12-inch heavy-bottomed skillet
  • Wooden spatula or wok spatula
  • Sharp chef's knife and cutting board
  • Measuring spoons and cups
  • Mixing bowls

Method
 

  1. Heat a large wok or 12-inch skillet over high heat for 2 full minutes. Add 1 tablespoon of neutral oil and swirl to coat. Pour in the beaten eggs and scramble quickly until just set, about 45 seconds. Immediately transfer to a clean plate. This prevents overcooking.
  2. Season the chicken pieces with salt and pepper. Add another 1/2 tablespoon of oil to the hot wok. Add the chicken in a single layer and cook undisturbed for 2 minutes to get a good sear. Stir-fry for another 2-3 minutes until cooked through. Transfer to the plate with the eggs.
  3. Add the remaining 1/2 tablespoon of oil to the wok. Add the diced onion and carrot. Stir-fry for 2-3 minutes until the onion is translucent and the carrots begin to soften. Add the frozen peas and minced garlic, cooking for just 30 seconds until fragrant.
  4. Add the cold, day-old rice to the wok, breaking up any large clumps with your spatula. Stir-fry for 3-4 minutes, pressing the rice into the hot surface of the wok to get a little crispness. You should hear a gentle sizzle.
  5. Return the cooked chicken and scrambled egg to the wok. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over everything. Toss and stir-fry vigorously for 1-2 minutes until everything is evenly coated and steaming hot. Taste and adjust seasoning.
  6. Remove from heat and stir in most of the sliced green onions. Transfer to a serving platter, garnish with the remaining green onions, and serve immediately.

Notes

Chef's Tips:
• Day-old rice is non-negotiable for the best texture. Fresh rice steams and becomes mushy.
• Have all ingredients prepped and within arm's reach before you turn on the heat (mise en place).
• Serve immediately. Fried rice doesn't hold well for long periods.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C).
• Cool leftovers within 2 hours and refrigerate promptly.