Chicken Fried Rice Recipe

Cook rice

Rinse 2 cups long-grain white rice under cold water until the water runs mostly clear. Drain. Combine rinsed rice, 2.5 cups water and 1 tbs oil (optional) in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice on a rimmed baking sheet to cool and dry slightly — ideally refrigerate for at least 2 hours or overnight for best fried rice texture. If short on time, spread and cool 20–30 minutes.

Prepare and cook chicken

Cut 1 lb chicken into small bite-sized pieces (about 1/2-inch). In a bowl toss with 1 tsp soy sauce, 1 tsp cornstarch, 1/2 tsp sesame oil, 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add chicken in a single layer and cook without moving 2 minutes to brown, then stir and cook until cooked through (about 3–4 more minutes). Remove chicken to a plate and set aside.

Sauté aromatics and vegetables

In the same large skillet or wok, add remaining 2 tbs vegetable oil and 1 tbs butter over medium-high heat. Add 1/2 cup diced yellow onion and 1/2 cup diced carrots. Stir-fry 3–4 minutes until softened. Add 2 tsp minced garlic and 1/2 cup thawed peas; stir 1 minute until fragrant and warmed. Push vegetables to the side of the pan for the eggs.

Scramble eggs

Whisk 3 large eggs with 1 tsp milk or water and 1/8 tsp salt. Add a small swipe of oil or butter to the cleared pan area, pour in eggs and let sit a few seconds, then scramble gently until just set but still moist. Break into bite-sized pieces and mix with vegetables.

Fry rice and finish

Increase heat to high. Add cooled cooked rice (about 4 cups cooked) to the pan, breaking up any clumps with a spatula. Return cooked chicken to the pan. Stir-fry, pressing and tossing rice so it contacts the hot surface, 3–5 minutes until rice is heated and begins to lightly brown. Mix together 3 tbs light soy sauce, 1 tsp dark soy (optional), 1.5 tbs oyster sauce, 1 tsp sesame oil, 1/4 tsp pepper and 1/4 tsp salt; pour over rice and toss evenly to coat. Taste and adjust seasoning. Stir in sliced green onions (reserve a few for garnish). Cook another 1–2 minutes to meld flavors.

Transfer fried rice to a serving platter. Sprinkle with reserved green onions, 1 tsp sesame seeds and chopped cilantro if using. Serve hot. If making ahead, keep warm in a low oven (200°F / 95°C) for up to 30 minutes or refrigerate and reheat in a hot skillet with a splash of oil.