Chicken Fried Rice Recipe

Prepare rice and proteins

Use long-grain white rice that has been cooked, spread on a tray, and chilled (preferably refrigerated overnight) so grains are separate. Shred or dice about 2 cups of cooked chicken (rotisserie or leftover roasted chicken works well).

Prep vegetables and aromatics

Peel and dice the carrot into small uniform pieces (about 1 cup). Finely chop 1/2 cup yellow onion. Mince 3 garlic cloves and grate 1 teaspoon fresh ginger. Thinly slice the green parts of 4 scallions; separate white and green parts if you prefer to add whites earlier.

Make sauce

In a small bowl, combine 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon dark soy sauce (optional), 1/4 teaspoon white pepper, and 1/2 teaspoon kosher salt. Stir to dissolve and set aside.

Scramble eggs

Heat a large wok or wide skillet over medium-high heat until very hot. Add 1 teaspoon neutral oil and swirl. Beat 3 large eggs lightly with a pinch of salt. Add eggs to the pan and cook, stirring gently, until just set but still soft. Transfer eggs to a bowl and set aside.

Cook aromatics and vegetables

Add 2 tablespoons neutral oil to the same wok and heat until shimmering. Add the chopped onion and diced carrot; stir-fry 2–3 minutes until onion is translucent and carrot begins to soften. Add minced garlic and grated ginger; stir-fry 30 seconds until fragrant. If using scallion whites, add them now and cook 30 seconds more. Push vegetables to the side of the wok.

Stir-fry rice

Add remaining 1 tablespoon oil to the cleared pan surface, then add the chilled rice in handfuls, breaking up any clumps with your spatula. Stir-fry rice, making sure it is heated through and the grains separate, about 3–4 minutes. Spread rice thinly and let it sit undisturbed 20–30 seconds to get a little toasty bottom, then stir.

Combine chicken, peas and sauce

Add the shredded chicken and 1/2 cup thawed peas to the rice and vegetables. Pour the prepared sauce evenly over the rice. Stir continuously to combine so the sauce evenly coats the rice and ingredients, 2–3 minutes. Taste and adjust seasoning — add a pinch more salt or 1/2 tablespoon soy sauce if needed.

Finish with eggs and scallions

Return the scrambled eggs to the wok, breaking them into bite-sized pieces as you fold them through the rice. Add the sliced green parts of the scallions and toss for another 30–60 seconds. Drizzle an extra 1/2 teaspoon sesame oil if you want more aroma.

Serve

Transfer the chicken fried rice to a serving platter or individual bowls. Garnish with extra scallion greens and serve hot with lime wedges on the side if desired.