Fried Rice Chicken Recipe

Cook rice ahead: for best texture, cook 1 to 1 1/4 cups uncooked long-grain rice according to package directions, then spread on a rimmed sheet pan and chill at least 2 hours or overnight so grains dry and separate. Measure 3 cups chilled cooked rice before starting.

Pat chicken pieces dry and season lightly with 1/4 tsp salt and a pinch of pepper.

Separate scallion whites from greens and slice both thinly. Peel and dice the carrot, mince garlic and ginger. Thaw peas if frozen.

Mix sauce: in a small bowl combine soy sauce, oyster sauce and sesame oil; set aside.

Sear chicken

Heat a large wok or 12-inch skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add the chicken in a single layer and let cook undisturbed 2 to 3 minutes to develop color. Stir and continue cooking until cooked through, 2 to 3 more minutes (internal temp about 165°F/74°C). Transfer chicken to a bowl and set aside.

Scramble eggs

Wipe the wok if needed, return to medium-high heat and add 1 teaspoon neutral oil. Beat the eggs lightly and pour into the pan. Stir gently until just set but still soft, 30–45 seconds. Transfer eggs to the bowl with chicken and break into bite-sized pieces.

Stir-fry aromatics

Add remaining 1/2 tablespoon oil to the wok. Add diced onion and carrots and stir-fry 2–3 minutes until carrots begin to soften. Add minced garlic, ginger and the white parts of the scallions; cook 30–45 seconds until fragrant.

Add peas

Stir in the peas and cook 1 minute until heated through.

Increase heat to high. Push vegetables to one side of the wok. Add the chilled rice in handfuls, breaking up any clumps with the back of a spatula. Let rice sit a few seconds to get slightly crisp before stirring — this helps develop texture.

Return chicken and scrambled eggs to the wok and toss to combine with rice and vegetables.

Pour the prepared sauce evenly over the rice and stir-fry quickly, tossing constantly, until the rice is evenly coated, 1–2 minutes. Taste and add remaining 1/4 tsp salt and black pepper as needed.

Finish with scallion greens and a drizzle of toasted sesame oil if desired. Sprinkle optional toasted sesame seeds on top.

Serve immediately, garnished with extra sliced scallions.