Chicken Fried Rice

Look, if you can microwave last night’s rice and flip a chicken breast without burning down the kitchen, you can make restaurant-level chicken fried rice that tastes like you actually thought about dinner. No wok mastery required, just a couple of smart moves and some patience for hot oil drama.

Why This Recipe Is Awesome

This version works because it cheats like a pro: cold, day-old rice for texture, high heat for that slight char, and a quick sear on the chicken so it stays juicy instead of turning into rubber disguised as protein. The flavor is layered — soy for salt, sesame oil for that toasty whisper, and a tiny splash of rice vinegar or shaoxing if you want a cheeky depth without complicating things. It’s fast, forgiving, and leaves you with leftovers that are actually better the next day, which is rare and worth celebrating.

Ingredients You’ll Need

• 3 cups cooked long-grain white rice, chilled (day-old rice is ideal)
• 2 boneless, skinless chicken breasts (about 1 pound), cut into 1/2-inch pieces
• 2 large eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons neutral oil (canola, vegetable, or peanut)
• 2–3 tablespoons soy sauce, to taste
• 1 tablespoon oyster sauce or hoisin (optional, but delicious)
• 1 teaspoon sesame oil (for finishing)
• 3 scallions, thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon powdered ginger)
• Salt and freshly ground black pepper
• Optional: 1/2 teaspoon sugar, chili flakes, or sesame seeds for garnish

Step-by-Step Instructions

1. Step 1

   Prep everything first: chop the chicken, mince the garlic and ginger, and separate the scallion whites and greens. Heat a large skillet or wok over medium-high until it’s just smoking and add 1 tablespoon of neutral oil. Toss the chicken in a pinch of salt and pepper, then sear in a single layer until golden and cooked through, about 3–4 minutes per side depending on thickness. Remove the chicken to a plate; don’t crowd the pan or it will steam instead of crisping.

2. Step 2

   Add the remaining oil to the hot pan, stir in garlic, ginger, and the scallion whites for 20–30 seconds until fragrant. Slide the beaten eggs into the pan and scramble quickly, then move them to the edge and toss in the chilled rice, breaking up any clumps with the back of your spatula. Return the chicken to the pan, add peas and carrots, pour soy sauce and oyster sauce, and stir-fry on high for 2–3 minutes so everything heats evenly and the rice gets a little toasted. Finish with sesame oil, most of the scallion greens, taste for seasoning, and a sprinkle of pepper; serve straightaway.

Common Mistakes to Avoid

Using freshly cooked hot rice — it turns to glue. Overcrowding the pan — you’ll steam instead of sear, which kills texture. Skimping on salt or soy sauce because you’re testing restraint; fried rice needs seasoning. Cutting the chicken too thick or too thin — aim for uniform pieces so they cook at the same speed. And please don’t skip chilling the rice; the difference between clumpy mush and proper fried rice is literally sitting it in the fridge for a bit.

Alternatives & Substitutions

Want a swap? Use leftover rotisserie chicken or shredded turkey in place of pan-seared pieces — saves time and still tastes great. Brown rice or jasmine work fine if you’re into whole grains; cook and chill them first, but know texture will be a touch denser with brown rice. For vegetarian vibes, use firm tofu (pressed and pan-fried) or extra mushrooms for umami. Skip soy for coconut aminos if you’re avoiding soy, and use coconut oil if you like that flavor. Personally, I love the oyster sauce for its quiet richness, but if you’re allergic, a splash more soy and a pinch of sugar fills the gap.

FAQ

Question 1?

Can I make this in a regular skillet if I don’t have a wok? Absolutely. A large, heavy skillet gets hot enough and gives you the same searing action if you don’t overcrowd it. Just work in batches if necessary to keep the pan hot.

Question 2?

How do I keep the rice from clumping? Chill it uncovered so moisture escapes, then break up any lumps with your hands or a fork before it hits the pan. Use cold rice straight from the fridge and stir-fry quickly on high heat to separate grains.

Question 3?

Can I store leftovers? Yes — they keep in an airtight container in the fridge for 3–4 days. Reheat in a hot skillet with a splash of oil or water; avoid the microwave unless you’re in a hurry and emotionally prepared for soggy edges.

Final Thoughts

If you want comfort without ceremony, this chicken fried rice is your culinary friend who shows up with takeout-level results and zero pretension. Once you master the two-stage routine — sear protein, then high-heat assembly — you can riff endlessly, swap ingredients, and still finish in under 30 minutes. Make extra, because it gets better, and because proving you can cook leftovers into something magical is the little flex everyone needs.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.