Chicken Fried Rice

The takeout container sat on my counter, taunting me. I had ordered fried rice three times that week, and something about watching the delivery driver walk away made me decide: I need to learn this. That night became the first of many kitchen experiments, some disastrous, but eventually I figured out what makes restaurant fried rice taste like comfort in a bowl.

My college roommate walked in while I was attempting to cook rice fresh and wondering why it turned into mush. She grabbed the container from my fridge, shook it, and said cold, day-old rice is the secret nobody tells you. That conversation saved me from years of disappointing stir-fry.

Ingredients

• 300 g boneless chicken breast or thigh: Dice into bite-sized pieces so they cook quickly and stay tender
• 2 large eggs: Room temperature eggs scramble more evenly in the hot wok
• 1 medium carrot: Diced small for sweetness and color that pops against the rice
• 100 g frozen peas: No need to thaw first, they cook perfectly in the heat
• 1 small onion: Finely chopped so it disperses evenly throughout every bite
• 2 spring onions: Slice thin, saving some green tops for that final fresh garnish
• 500 g cooked jasmine rice: Day-old rice is essential, fresh rice turns into gummy disappointment
• 3 tbsp soy sauce: The foundation of savory flavor, add gradually to taste
• 1 tbsp oyster sauce: Optional but adds a depth and slight sweetness that balances everything
• 1 tsp sesame oil: A little goes a long way, add at the end for aromatic finish
• 1/2 tsp white pepper: Subtle heat that doesnt overpower the other flavors
• 2 tbsp vegetable oil: High smoke point means you can cook at the heat level fried rice demands

Instructions

Get everything ready first:

Mise en place matters, prep all your ingredients before the wok hits the heat

Cook the chicken:

Heat half the oil over medium-high heat and cook chicken until golden, about 5 minutes

Sauté the vegetables:

Add remaining oil, cook onion and carrot until softened, then toss in peas

Scramble the eggs:

Push veggies to the side and scramble eggs until just set but still soft

Combine everything:

Add rice, breaking up clumps, and stir-fry until everything is mingled and hot

Season to perfection:

Return chicken, add sauces and seasonings, toss for 2 minutes until coated

Finish with spring onions:

Stir them in last minute, taste and adjust, serve immediately

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The night I finally nailed this recipe, I made enough for six people but it was just me and a good movie. That bowl of rice felt like a victory lap.

The Rice Game Changer

Cook your rice the day before and spread it on a baking sheet to cool completely. The grains firm up in the fridge and separate beautifully when stir-fried instead of clumping together.

Protein Swaps That Work

Shrimp cook in just 2 minutes, add them after the vegetables. Crispy pork belly cubes add incredible texture and richness. Extra-firm tofu pressed first becomes golden and chewy, perfect for absorbing all those savory sauces.

Make It Yours

The beauty of fried rice is how forgiving it is once you understand the technique. Use whatever vegetables you have, adjust the heat level, make it completely your own.

• Frozen mixed vegetables work beautifully when youre short on time
• A drizzle of chili oil at the end adds warmth without overwhelming
• Leftover roasted vegetables can transform into an entirely new meal

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Theres something deeply satisfying about turning humble leftovers into a meal that feels intentional. Grab your wok and make it your own.

Recipe FAQs

→ Why use day-old rice for fried rice?

Chilled, day-old rice has lower moisture content which prevents the dish from becoming mushy during stir-frying. The grains separate easily and develop a better texture when cooked over high heat.

→ Can I use fresh rice instead?

Yes, spread freshly cooked rice on a baking sheet and refrigerate for at least 2-3 hours to dry slightly. This helps achieve better texture and prevents clumping during cooking.

→ What vegetables work best in this dish?

Carrots, peas, and onions are classic choices. You can also add bell peppers, corn, bean sprouts, or baby corn for extra color and crunch. Dice vegetables evenly for consistent cooking.

→ How do I prevent the rice from sticking to the wok?

Use adequate oil, preheat your wok thoroughly, and avoid overcrowding. Break up rice clumps before adding and stir constantly to keep grains moving. A well-seasoned wok also helps prevent sticking.

→ Can I make this ahead of time?

Fried rice tastes best fresh but can be refrigerated for up to 3 days. Reheat in a wok with a splash of oil or in the microwave with a damp paper towel to maintain moisture.

→ What protein alternatives can I use?

Shrimp, pork belly, diced tofu, or roast pork work beautifully. Adjust cooking times accordingly—shrimp cooks faster while pork may need additional time to brown properly.