Back to RecipesChicken Fried Rice
Better-than-takeout chicken fried rice — day-old rice stir-fried with egg, vegetables, and chicken in a savory soy and sesame sauce. The secret is using cold rice and a screaming-hot wok.
Total Time
25 min
Servings
4
Cuisine
Chinese
Rating
No reviews yet
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 3 cups cooked jasmine rice (day-old, cold)
- 300g chicken breast, diced
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 4 green onions, sliced
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil
- Salt and white pepper
Instructions
- 1
Heat wok over very high heat until smoking. Add oil and chicken. Cook until golden, 3-4 minutes. Remove.
- 2
Add more oil. Scramble eggs until just set. Break into pieces. Remove.
- 3
Add garlic and green onions (white parts). Stir-fry 30 seconds.
- 4
Add cold rice, breaking up any clumps. Stir-fry 3-4 minutes until rice is heated and slightly crispy.
- 5
Add peas and carrots. Stir-fry 1 minute.
- 6
Return chicken and eggs. Add soy sauce, oyster sauce, and sesame oil. Toss everything together.
- 7
Garnish with green onion tops. Serve immediately.
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