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Easy Chicken Fried Rice Recipe — close-up of chicken, rice, carrots, and green onions in a bowl
Jonas Mitchell

Chicken Fried Rice

A quick, savory chicken fried rice made with cold rice, diced chicken, scrambled eggs, and vegetables — crisp, never mushy, and better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons neutral oil, divided
  • 1 lb boneless, skinless chicken breast or thighs, diced small
  • Salt and black pepper, to taste
  • 2 large eggs lightly beaten
  • 1 small white onion, diced
  • 2 medium carrots, peeled and diced small
  • 1 cup frozen peas
  • 3 garlic cloves minced
  • 4 cups cold, dried-out cooked rice
  • 3 tablespoons soy sauce, plus more to taste
  • 2 teaspoons oyster sauce
  • 1 teaspoon toasted sesame oil
  • 2 whole green onions, sliced, for garnish

Equipment

  • 1 Large wok or nonstick skillet
  • 1 Sheet pan
  • 1 Wooden spoon or spatula

Method
 

  1. Cook the diced chicken in oil until browned through. Set aside.
  2. Scramble the eggs in the same pan, push to one side.
  3. Cook the onion, carrots, peas, and garlic until just tender.
  4. Add the cold rice, breaking up clumps, and let it sit briefly between stirs to crisp.
  5. Return the chicken, add soy sauce and oyster sauce, and toss to combine.
  6. Remove from heat, stir in sesame oil, garnish with green onions, and serve.

Notes

  • Cold, dried-out rice is essential — freshly cooked rice will turn mushy.
  • Don't overcrowd the pan, or the rice will steam instead of fry.
Nutrition (per serving)  Calories 420 | Protein 28g | Carbohydrates 48g | Fat 13g | Fiber 3g | Sodium 780mg