Fried Rice Recipe

If you haven’t cooked rice yet, rinse 1 cup dry long-grain rice until water runs clear and cook with 1.5 cups stock or water according to package instructions. Spread cooked rice on a sheet pan and chill in the refrigerator for at least 2 hours or ideally overnight. Use 4 cups of chilled cooked rice for this recipe.

Dice the chicken into roughly 1/2-inch pieces. Dice the onion and carrot. Mince the garlic. Separate white and green parts of the green onions and slice each thinly. Thaw the frozen peas if still frozen.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 teaspoon of neutral oil, crack the 2 eggs into a bowl, beat lightly with a pinch of salt, then pour into the pan. Quickly scramble until just set but still slightly moist, 30–45 seconds. Transfer scrambled eggs to a plate and set aside.

Cook chicken

Increase heat to high and add 1 tablespoon neutral oil to the wok. Add diced chicken, season with 1/4 tsp salt and a pinch of pepper, and stir-fry until cooked through and lightly browned, about 4–5 minutes depending on size. Remove chicken from the wok and set aside with the eggs.

Add the remaining 1 tablespoon neutral oil to the hot wok. Add the diced white onion and diced carrot. Stir-fry for 2–3 minutes until the onion becomes translucent and the carrot begins to soften.

Add the minced garlic and the white parts of the green onions. Stir constantly for 20–30 seconds until fragrant but not browned.

Add the thawed peas and stir to combine, cooking for another 30–45 seconds to heat through.

Push the vegetables to one side of the wok. Add the chilled cooked rice to the empty side (break up any clumps with your spatula) and let it sit undisturbed for 20–30 seconds to get slightly crisp. Toss rice with the vegetables to combine.

Return the cooked chicken and scrambled eggs to the wok and fold them into the rice and vegetables until evenly distributed.

Pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce (if using) around the edge of the wok so it heats briefly before mixing. Drizzle 1 teaspoon sesame oil over the rice. Stir-fry everything together for 1–2 minutes, ensuring the sauce coats the rice evenly. Taste and adjust seasoning with up to 1/4 tsp more salt or a pinch of sugar if desired.

Fold in the green parts of the sliced green onions and remove the wok from heat. Finish with a grind of black pepper, toss once more, and serve hot.