Chikken Fried Rice Recipe

Marinate the chicken

In a bowl toss the 1 lb diced chicken with 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp cornstarch and 1 tsp white pepper. Mix until evenly coated and let sit while you prepare other ingredients (at least 10 minutes).

Cook the chicken

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. Add the marinated chicken in a single layer and cook undisturbed 2 minutes, then stir-fry 2–3 more minutes until cooked through and edges are slightly golden. Transfer chicken to a plate and set aside.

Break up the chilled cooked rice with your hands or a fork so there are no large clumps. This helps it fry evenly and get separated grains.

In the same wok (wipe out if there is burnt bits), add 1–2 tbs neutral oil and heat until shimmering. Add the rice and spread it into a thin layer. Let it sit 30–45 seconds to get slight crisp, then toss and stir-fry for 2–3 minutes until rice is heated through and slightly toasted. Push rice to the side of the wok for later combining.

While rice is frying (or before), heat 1 tbs oil in a skillet or the wok and add the diced onion. Sauté 1–2 minutes until softened. Add minced garlic (3 cloves) and 1 tsp minced ginger and cook 30–45 seconds until fragrant.

Add the diced carrot and cook 2–3 minutes until slightly softened. Add the thawed peas and the white parts of the green onions and stir to combine, cooking 1 minute more.

If your wok is crowded, push vegetables to the side of the wok and combine with the rice and continue to the next step.

In a small bowl beat 3 large eggs. Add 1 tbs neutral oil or butter to a clean skillet or the cleared side of the wok over medium-high heat. Pour eggs in and let set briefly, then scramble quickly until just set but still moist. Break into bite-sized pieces. Transfer scrambled eggs to a plate.

Combine sauces in a small bowl: 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp dark soy (optional), 2 tbs stock, 1 tsp sesame oil (finishing), 1 tsp pepper and 1/4 tsp salt. Stir to dissolve.

Return cooked chicken to the wok with the fried rice and vegetables. Pour the sauce evenly over the rice. Toss and stir-fry on high heat 1–2 minutes to coat everything and allow liquid to reduce slightly.

Add the scrambled eggs and most of the sliced green onion greens; toss to combine. Taste and adjust seasoning with additional soy or salt if needed.

Finish with a drizzle of sesame oil, sprinkle of remaining green onions and optional cilantro. Serve hot with chili sauce on the side.