Chicken Fried Rice Recipe

Cook rice

Rinse 1.5 cups rice under cold water until water runs mostly clear. Combine rice and 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Spread cooled rice on a sheet pan to release steam and cool — preferably use day-old chilled rice for best texture. If making same day, chill for 30 minutes in fridge after cooling.

Measure and have oils ready: 3 tbs neutral oil and 1 tsp sesame oil.

Prepare and cook chicken

Cut 12 oz chicken into small 1/2-inch cubes. In a bowl, toss chicken with 1 tsp salt, 1/2 tsp black pepper, 1 tsp cornstarch and 1 tsp soy sauce; let sit 5–10 minutes. Heat 1 tbs neutral oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and sear without crowding for 2–3 minutes per side until cooked through and lightly browned (internal temp 165°F / 74°C). Remove chicken to a plate and set aside.

Prep vegetables

Dice 1/2 cup yellow onion (about half an onion) and 1 small carrot finely. Thinly slice 3 green onions, keeping white and green parts separate. Thaw 1/2 cup frozen peas if frozen. Mince 2 tsp garlic and grate 1 tsp fresh ginger.

Cook vegetables

Add another 1 tbs neutral oil to the hot skillet or wok and return to medium-high. Add the diced onion and carrot and stir-fry 2–3 minutes until softened. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add the white parts of the green onions and the peas and stir-fry 1 minute until peas are heated through.

Scramble eggs

Push vegetables to one side of the pan. Add the remaining 1 tbs neutral oil into the cleared space. Crack 2 eggs into the oil, season lightly with a pinch of salt, and scramble quickly until just set but still moist. Break into small pieces with your spatula.

Combine rice, chicken and sauce

Add the cooled rice to the pan, breaking up any clumps with the spatula. Return the cooked chicken to the wok. Drizzle 2 tbs light soy sauce, 1 tbs oyster sauce (if using), 1 tsp Shaoxing wine (if using) and 1 tsp sesame oil over the rice. Sprinkle 1/4 tsp white or black pepper. Stir-fry everything together on high heat 3–5 minutes, pressing and tossing rice so grains get coated and slightly toasted. Taste and adjust seasoning with additional salt or soy sauce if needed.

Turn off heat. Stir in 0.5 tsp additional sesame oil if desired. Fold in the green parts of the sliced green onions. Transfer fried rice to a serving bowl or plates. Garnish with extra sliced green onion tops. Serve immediately.