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Chicken Fried Rice

Better-than-takeout chicken fried rice — wok-hot day-old jasmine rice tossed with juicy diced chicken, scrambled egg, peas and carrots, soy sauce, and toasted sesame oil. Ready in 15 minutes.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breast, cut into small 1/2-inch dice (thighs work too) 450g
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil like avocado or vegetable
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper black pepper works in a pinch
For the Rice
  • 3 tablespoons neutral oil divided
  • 2 large eggs lightly beaten with a pinch of salt
  • 4 cups cooked day-old jasmine rice about 1 1/2 cups / 300g uncooked, chilled and broken into separate grains
  • 1 cup frozen peas and carrots thawed
  • 3 green onions thinly sliced (whites and greens separated)
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated (optional but recommended)
For the Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon oyster sauce optional, adds depth
  • 1/2 teaspoon sugar

Method
 

  1. Step 1 Prep Everything First: Whisk the soy sauce, sesame oil, oyster sauce, and sugar in a small bowl. Toss the diced chicken with soy sauce, cornstarch, oil, salt, and white pepper. Break up the cold rice with your fingers so no clumps remain — clumped rice steams instead of fries.
  2. Step 2 Scramble the Eggs: Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tablespoon of oil and swirl to coat. Pour in the beaten eggs and let them set for 20-30 seconds, then scramble quickly into soft ribbons. Remove to a plate.
  3. Step 3 Sear the Chicken: Add another tablespoon of oil to the hot wok. Spread the chicken in a single layer and let it sear undisturbed for 2 minutes until golden, then toss and cook 2 more minutes until cooked through (165°F/74°C internal temperature). Remove to the plate with the eggs.
  4. Step 4 Fry the Rice: Add the remaining tablespoon of oil. Add the green onion whites, garlic, and ginger; stir-fry 30 seconds until fragrant. Add the cold rice and spread it into an even layer — let it sit untouched for 1-2 minutes so the bottom grains get lightly crisp and golden. Toss and repeat once more.
  5. Step 5 Sauce and Toss: Pour the sauce mixture over the rice and toss everything well so each grain is coated. Add the peas and carrots and cook 1-2 minutes until heated through.
  6. Step 6 Bring It Together: Return the chicken and scrambled egg to the wok along with the green onion greens. Toss for 1 minute until everything is steaming hot and combined. Taste and adjust — a splash more soy sauce if it needs salt, another drop of sesame oil for aroma.
  7. Step 7 Serve Hot: Spoon into bowls immediately, topped with extra sliced green onions.