Chicken Fried Rice (Video)

Chicken Fried Rice plated in a wooden bowl

5 from 55 votes

Chicken Fried Rice is a takeout classic that never disappoints - and you're going to LOVE how easy it is to make at home. I have a couple key tips to make a restaurant quality fried rice, while still keeping it quick, delicious and easily adjustable to your preferences!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

Chicken

1/2 lb chicken breast cubed
1 tbsp soy sauce
1 tbsp Shaoxing wine
1/2 tsp white pepper
1/2 tbsp sesame oil
1/2 tsp salt
1 tbsp cornstarch

Rice & Vegetables

2 cups white rice at least one day old
1 onion small, chopped
4 cloves garlic chopped
2 eggs
2 carrots medium, chopped
1/2 cup peas
4 scallions chopped, with greens & white separated
2 tbsp soy sauce
1/2 tsp white pepper
1/2 tsp sugar
1 tbsp sesame oil
1/4 tsp msg optional
salt to taste
neutral oil avocado, canola, or vegetable

US Customary - Metric

Instructions

Slice chicken breast into thin 1/2" pieces and place in a bowl. Marinate with soy sauce, shaoxing wine, white pepper, sesame oil, salt and cornstarch for 15-20 minutes.
Chop your vegetables and beat eggs and set aside. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
Over high heat, add 2 tbsp of oil until shimmering and cook your chicken breast for 2-3 minutes until just cooked through. Remove and set aside.
Add more oil if needed, then fry garlic, onion, and scallion whites for 1 minute, followed by your carrots and peas for another 1-2 minutes.
Push the vegetables to the side, then add 1/2 tbsp of oil and fry your eggs until 80% cooked through. Fold the eggs into the vegetables.
Immediately add your day-old rice, soy sauce, sesame oil, white pepper, sugar, msg, and salt to taste. Fry over high heat for 3-4 minutes or until everything is well incorporated and the rice is relatively dry.
Add back the chicken and scallion greens and cook for another minute. Finish with sesame oil and enjoy!

Notes

Do not use freshly steamed rice! Freshly steamed rice has too much moisture, which will make your fried rice soggy and mushy. If you need to dry out your rice quickly, I like to lay the rice in a thin layer on a baking sheet and place in the refrigerator uncovered (at least overnight is best).

What vegetables can I use? The best part about this dish is that you can use any vegetables you like! The key tip is to chop them up in similar sizes to ensure they cook evenly. I will mix up the vegetables based on what is in my refrigerator - here are some vegetables I've used in the past:
- corn, mushrooms, broccoli, asparagus, zucchini, cabbage

Can I use chicken thigh instead? YES! The beauty of this recipe is how customizable it is! Can I use shrimp instead? If you are looking to make fried rice with shrimp, I recommend you make my Shrimp Fried Rice recipe instead! I don't have chicken / Do you have a vegetarian fried rice recipe I can make? Yes! Check out my Egg Fried Rice recipe or my Mushroom Fried Rice for some great vegetarian options!

If it is your first time cooking with a carbon steel wok, make sure to read my "How To Season a Wok" post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years. If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a Dutch oven.

Avoid crowding your pan - crowding can lead to your Chicken Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or Dutch oven, OR cook in batches.

You can store this in the refrigerator in an airtight container for up to 3-4 days. I like to quickly reheat it in the microwave or on the stove in a nonstick pan.

Nutrition