Chicken Fried Rice Recipe

Cook rice

Rinse 1.5 cups long-grain white rice under cold water until water runs mostly clear. Combine rinsed rice and 3 cups water in a saucepan, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and spread on a baking sheet to cool slightly (preferably refrigerate 1 hour or overnight for best texture).

Whisk 2 large eggs in a small bowl and season lightly with a pinch of salt. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Pour in eggs and scramble quickly until just set. Transfer eggs to a plate and set aside.

Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the same pan over medium-high heat. Add minced garlic and diced half onion; sauté 30–60 seconds until fragrant and translucent but not browned.

Push aromatics to one side of the pan. Add the diced chicken (12 oz) to the cleared side with a pinch of salt and 1/4 teaspoon white pepper. Increase heat to high and cook, stirring occasionally, until chicken is cooked through and lightly browned, 4–6 minutes depending on pieces. If the pan becomes crowded, cook in two batches for better browning.

Stir the carrots and frozen peas into the pan with the chicken and aromatics. Cook 1–2 minutes until carrots begin to soften and peas are thawed. Add the cooked scrambled eggs back into the pan and break them up into bite-sized pieces.

Mix sauce: in a small bowl combine 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tbs rice wine (or dry sherry), and 1 tsp white pepper. Taste; adjust salt if needed (the soy and oyster sauces add salt).

Increase heat to high. Add 3 cups of the cooled cooked rice to the pan, breaking up any clumps with the back of a spatula. Pour the sauce over the rice and toss continuously to combine, ensuring rice gets evenly coated and heated through, about 2–3 minutes. Avoid stirring too gently — quick tossing helps get a slightly toasted texture.

Cook undisturbed for 30 seconds to allow rice to get a little crisp, then stir and continue tossing another 1–2 minutes until everything is hot and combined. Taste and adjust seasoning with up to 1/2 tsp salt or more soy sauce if desired.

Stir in sliced scallion whites and most of the scallion greens (save a bit for garnish). Turn off heat and finish with a drizzle of sesame oil (if desired) and a final quick toss.

Transfer to a serving bowl or plate, garnish with remaining scallion greens and optional toasted sesame seeds. Serve hot.