Chicken Fried Rice Recipe

Cook rice (if not already cooked)

Rinse 1 cup uncooked long-grain white rice under cold water until the water runs clear. Combine rinsed rice with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Fluff with a fork and spread on a tray to cool quickly. For best texture, use rice cooked and refrigerated at least a few hours or overnight (4 cups cooked total). If using already cooked rice, break up any clumps with a fork before frying.

Prepare and cook chicken

Cut the chicken into small 1/2-inch dice. Toss with 1 tsp soy sauce, 1 tsp cornstarch, 1 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook without moving for 1–2 minutes to get color, then stir-fry until cooked through and lightly browned, about 3–4 more minutes. Transfer cooked chicken to a bowl and set aside.

Prep aromatics and vegetables

Dice the onion, mince the garlic, thaw the peas and carrots, and slice the scallions (separate white and green parts if desired). Crack the eggs into a small bowl and beat lightly with a pinch of salt.

Cook eggs

Heat 1 tablespoon of vegetable oil and the butter in the wok or skillet over medium heat. Pour in beaten eggs and scramble until just set but still soft, about 30–45 seconds. Transfer eggs to the bowl with the cooked chicken.

Sauté aromatics and vegetables

Increase heat to medium-high. Add remaining 1 tablespoon oil to the pan. Add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant. Add the thawed peas and carrots and stir-fry another 1–2 minutes until heated through.

Fry the rice

Push the vegetables to the side of the pan to create space. Add remaining 1 tablespoon oil and add the cooled cooked rice, breaking up any clumps with the back of your spatula. Spread rice in an even layer and let sit 30–45 seconds to get some toasted grains, then toss and repeat once.

Combine proteins, vegetables and sauce

Return the cooked chicken and scrambled eggs to the pan. Pour the soy sauce (3 tbs) and oyster sauce (1 tbs, if using) evenly over the rice. Stir-fry everything together, tossing constantly for 2–3 minutes so the rice is evenly coated and ingredients are heated through. Taste and add 1/4 tsp white or black pepper and 1/2 tsp sesame oil; adjust salt or soy sauce to taste.

Stir in sliced scallion greens, toss once more, then remove from heat. Transfer the fried rice to a serving dish and garnish with extra scallions and toasted sesame seeds if desired. Serve hot.