Easy Chicken Fried Rice

Photo by Christopher Alvarenga on Unsplash (Unsplash License)

Fried rice was created to make the most of leftovers, and it is still one of the fastest meals you can cook. Cold, day-old rice is the key: its grains are firm and dry, so they fry into separate, slightly chewy grains instead of turning mushy.

This version is seasoned simply with soy sauce, a little oyster sauce and toasted sesame oil, in the style of a classic Chinese-American takeout favourite.

Why you will love this recipe

• A complete meal in one pan
• Perfect for using up leftover rice and vegetables
• Faster than ordering takeout

Easy Chicken Fried Rice

Better-than-takeout chicken fried rice made in 25 minutes with day-old rice, eggs, vegetables and a simple soy and sesame seasoning.

Prep10 min

Cook15 min

Total25 min

Servings4

Cuisine: Asian · Course: Main Course · Yield: 4 servings

Ingredients

• 4 cups cooked jasmine rice, chilled (ideally day-old)
• 2 tbsp neutral oil, divided
• 12 oz boneless chicken thighs, cut into small pieces
• 3 large eggs, beaten
• 3 garlic cloves, minced
• 1 cup frozen peas and carrots
• 4 green onions, sliced, whites and greens separated
• 3 tbsp light soy sauce
• 1 tsp oyster sauce (optional)
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper

Instructions

1. Break up any clumps in the cold rice with your hands. Mix the soy sauce, oyster sauce and sesame oil in a small bowl.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add the chicken in a single layer and cook for 4–5 minutes, stirring once or twice, until cooked through. Transfer to a plate.
3. Lower the heat to medium. Pour in the eggs and scramble softly for about 1 minute, then add them to the chicken.
4. Return the pan to high heat with the remaining oil. Add the garlic and the white parts of the green onions and stir for 30 seconds.
5. Add the peas and carrots and stir-fry for 2 minutes.
6. Add the rice and spread it across the pan. Let it sit for 30 seconds, then toss. Repeat for 3–4 minutes until the rice is hot and lightly toasted.
7. Return the chicken and eggs, pour over the sauce and toss well. Season with white pepper, scatter over the green onion tops and serve.

Tips and notes

• No leftover rice? Cook fresh rice, spread it on a tray and refrigerate uncovered for at least 1 hour.
• Keep the pan hot and avoid overcrowding, so the rice fries instead of steaming.
• Swap the protein: shrimp, tofu or leftover roast pork all work.

Nutrition (per serving, estimate)

440kcal

50 gCarbs

26 gProtein

14 gFat

Nutrition values are estimates calculated from standard ingredient data and will vary with brands and portion sizes.

Frequently asked questions

Why is my fried rice mushy?

Freshly cooked, warm rice has too much moisture. Use cold rice and a very hot pan.

Is it safe to use leftover rice?

Yes, as long as the cooked rice was cooled quickly, refrigerated within an hour or two, and used within a day or so.

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