Chicken Fried Rice (Printable)

Stir-fried jasmine rice with chicken, eggs, and crisp vegetables in a flavorful soy-based 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)

# How-To Steps:

01 - Gather and measure all ingredients. If using freshly cooked 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 for 4–5 minutes until golden and just cooked through. Remove chicken and set aside.
03 - Add remaining 1 tbsp oil to the pan. Sauté onion and carrot for 2–3 minutes until softened. Add peas and cook for an additional minute.
04 - Push vegetables to one side of the wok. Crack in eggs and scramble until just set.
05 - Add cooked rice to the pan. Stir-fry everything together, breaking up any rice clumps for even mixing.
06 - Return cooked chicken to the wok. Add soy sauce, oyster sauce if using, sesame oil, ground white pepper, and salt. Stir-fry for 2–3 minutes until evenly coated and heated through.
07 - Stir in sliced spring onions. Taste and adjust seasoning if necessary.
08 - Serve immediately, garnished with extra spring onions.

# Top Tips:

01 -
  • It's ready faster than you can scroll through takeout menus, and tastes better than most delivery options.
  • Leftover rice transforms into something so satisfying that you'll start planning fried rice nights just to use rice strategically.
  • One pan, endless customization—swap proteins or vegetables based on whatever's in your fridge without changing a single step.
02 -
  • Cold or day-old rice is non-negotiable—fresh hot rice will steam and clump no matter how skilled you are, turning your fried rice mushy.
  • Keep your heat high enough that the rice actually fries and gets some golden edges instead of just warming through in steam.
  • Taste as you go because every soy sauce brand is different in salt and depth, and the final seasoning is where everything comes together.
03 -
  • Keep your oil hot and your pan moving—hesitation is what turns crispy fried rice into soft, steamed rice.
  • Scramble your eggs slowly and gently so they stay in soft curds throughout the finished dish rather than breaking into dust.
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