Chicken Fried Rice Recipe

Prepare rice

If not using day-old rice, cook 1.5 cups uncooked long-grain rice (yields ~4 cups cooked) and spread on a sheet pan to cool and dry for at least 30 minutes. Separate any clumps with a fork so grains are loose.

Prep ingredients

Dice chicken, vegetables and slice chilis and green onions (keep whites and greens separate). Thaw peas if frozen. Mince garlic and grate ginger. Combine soy sauce, dark soy, oyster sauce, toban djan and white pepper in a small bowl and stir to a smooth sauce.

Cook chicken

Heat a large wok or nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add diced chicken in a single layer, season with a pinch of salt and stir-fry for 3–4 minutes until just cooked through and lightly golden. Remove chicken to a plate and set aside.

Scramble eggs

Wipe the wok clean or push chicken to one side. Add 1 tablespoon oil and reduce heat briefly to medium-high. Beat the eggs lightly with a pinch of salt and pour into the wok. Stir gently until just set but still soft, then break into large curds and remove to the plate with the chicken.

Return wok to high heat. Add remaining 1 tablespoon oil and the teaspoon sesame oil. When shimmering, add minced garlic, grated ginger and the white parts of the green onions. Stir-fry 20–30 seconds until fragrant (do not burn). Add diced onion, carrot and bell pepper and stir-fry 1–2 minutes until vegetables begin to soften but remain crisp. Add peas and sliced chilis and stir 30 seconds.

Push vegetables to the side of the wok. Add the cold rice, breaking up any remaining clumps with a spatula. Spread rice out and let it sit 15–20 seconds to get slightly toasted, then continue to stir-fry to combine with vegetables.

Return cooked chicken and scrambled eggs to the wok. Pour the prepared sauce (soy, dark soy, oyster, toban djan, white pepper) evenly over the rice and stir briskly to coat all grains. Stir-fry 2–3 minutes until everything is heated through and sauce is well distributed. Taste and adjust seasoning with up to 1/2 teaspoon salt if needed.

Turn off the heat and stir in the green parts of the scallions. Finish with a drizzle of sesame oil and toss gently.

Plate & Garnish

Transfer to a serving dish, garnish with chopped cilantro and serve with lime wedges on the side for squeezing over. Serve immediately.