Chicken Fried Rice (Print version)

A quick dish combining tender chicken, eggs, vegetables, and seasoned rice for a flavorful meal.

# What you’ll need:

→ Protein

01 - 10.5 oz boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs

→ Vegetables

03 - 1 medium carrot, diced
04 - 3.5 oz frozen peas
05 - 1 small onion, finely chopped
06 - 2 spring onions, sliced (plus extra for garnish)

→ Rice

07 - 2 1/2 cups cooked jasmine or long-grain rice (preferably day-old)

→ Sauces & Seasonings

08 - 3 tbsp soy sauce
09 - 1 tbsp oyster sauce (optional)
10 - 1 tsp sesame oil
11 - 1/2 tsp ground white pepper
12 - Salt, to taste

→ Oils

13 - 2 tbsp vegetable oil (divided)

# Steps:

01 - Gather and prepare all ingredients. If using freshly cooked rice, spread it out to cool and dry slightly.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and sauté until golden and cooked through, about 4 to 5 minutes. Remove chicken from the pan and set aside.
03 - Add remaining 1 tablespoon of vegetable oil to the pan. Cook onion and carrot for 2 to 3 minutes until softened, then add peas and cook for an additional minute.
04 - Push vegetables to one side of the wok. Crack in eggs and scramble gently until just set.
05 - Add cooked rice to the pan and stir-fry everything together, breaking up any rice clumps.
06 - Return cooked chicken to the wok. Mix in soy sauce, optional oyster sauce, sesame oil, white pepper, and salt. Stir-fry for 2 to 3 minutes until evenly coated and heated through.
07 - Incorporate sliced spring onions. Taste and adjust seasoning as needed.
08 - Serve the dish hot, garnished with additional spring onions.

# Cooking tips:

01 -
  • It comes together in thirty minutes, making it perfect for nights when you're tired but hungry.
  • Leftover rice transforms into something so much better than reheated, proving that timing matters in the kitchen.
  • Every bite feels intentional because you're building flavors, not just assembling components.
02 -
  • Day-old rice is non-negotiable; fresh rice will turn mushy and stick together no matter what technique you use.
  • High heat is your friend here, but only if everything is prepped first—scrambling to chop vegetables while things burn is how recipes become disasters.
03 -
  • Sesame oil is potent—a teaspoon goes far, and adding it at the end means the aroma lingers instead of burning off.
  • If your fried rice tastes flat even after tasting the sauce, white pepper is what brings it into focus—it adds sharpness without looking like specks.
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