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Chicken Fried Rice

Close up of homemade chicken fried rice with vibrant vegetables and glossy sauce
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This is the secret to restaurant-quality chicken fried rice at home. Using cold, day-old rice ensures perfectly separate, chewy grains. It's a fast, one-pan weeknight meal packed with savory chicken, crisp vegetables, and classic flavor.

Ingredients

Scale
  • 3 cups cold, cooked long-grain white rice (day-old is best)
  • 2 boneless, skinless chicken breasts (about 1 lb), cut into 1/2-inch pieces
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2-3 green onions, thinly sliced (white and green parts separated)
  • 3 tablespoons vegetable or avocado oil, divided
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon white pepper (black pepper works too)

Instructions

  1. Prep all ingredients. Break up the cold rice with your fingers to separate clumps.
  2. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Transfer to a plate.
  3. Add another 1 tbsp oil to the wok. Add chicken pieces in a single layer and cook undisturbed for 2-3 minutes to sear. Then stir and cook until no longer pink, about 4-5 minutes total. Remove to the plate with the eggs.
  4. Add the final 1 tbsp oil to the wok. Add diced onion and the white parts of the green onions. Cook for 2 minutes until softening. Add garlic and ginger and cook for 30 seconds until fragrant.
  5. Stir in the thawed peas and carrots and cook for 1 minute.
  6. Increase heat to high. Add the cold rice to the wok, spreading it out. Let it sit undisturbed for 30-45 seconds to crisp slightly, then stir-fry, breaking up any clumps.
  7. Return the cooked chicken and scrambled eggs to the wok. Pour soy sauce and sesame oil over everything. Add white pepper. Toss and stir-fry vigorously for 1-2 minutes until heated through and evenly coated.
  8. Remove from heat. Stir in the green parts of the green onions. Taste and adjust seasoning if needed. Serve immediately.

Notes

Always use cold, day-old rice for best texture. Have all ingredients prepped before you start cooking as this dish comes together quickly. For a lower-sodium version, use low-sodium soy sauce.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-fried-rice/