Chicken Fried Rice (VIDEO)

4.99 from 56 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

Total Time20

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

Chicken

1/2 lb chicken breast cut into 1/2" thick, 1 inch long slices
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

Vegetables, Seasoning, Oil & Rice

1 onion small, chopped
2 carrots medium, chopped
4 scallions chopped, with greens & white separated
4 cloves garlic chopped
2 large eggs beaten
1/2 cup peas
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp white pepper
1/2 tsp sugar
salt to taste
1/4 tsp msg optional
3 tbsp neutral oil divided (avocado, canola, or vegetable is best)
3 cups cooked white rice dried out in the fridge for at least overnight

US Customary - Metric

Instructions

Slice the chicken breast into thin 1/2" pieces and place in a bowl. Add the soy sauce, shaoxing wine, white pepper, sesame oil, salt and cornstarch mix until combined. Marinate for 15 minutes.
Chop the onion, carrots, scallions, and garlic. Beat the eggs in a small bowl and set aside with the chopped vegetables and peas. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
Over high heat in a large wok or pan, add 2 tbsp of oil until just smoking and cook the chicken breast for 2-3 minutes until just cooked through. Remove and set aside.
Add 1/2 tablespoon of oil, then add the garlic, onion, and scallion whites and stir fry for 1 minute. Add the carrots and peas and stir fry for another 1-2 minutes until the carrot is tender.
Push the vegetables to the side, then add 1/2 tbsp of oil to the bare side of the pan and fry the eggs until 80% cooked through. Fold the eggs into the vegetables.
Immediately add your day-old rice and mix to combine with the eggs and vegetables for 2-3 minutes until the eggs are dry. Add the 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. Serve and enjoy!

Video

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