Fried Rice Recipe

Cook rice (if not using day-old)

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Combine rinsed rice and 3 cups water in a medium saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand covered 10 minutes. Fluff with a fork and spread on a sheet pan to cool and dry if using immediately. You should have about 4 cups of cooked rice.

Prepare chicken

Cut 12 oz chicken breast into small 1/2-inch pieces. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Cook eggs

Beat 2 eggs in a small bowl with a pinch of salt. Heat 1 tsp neutral oil in a large nonstick skillet or wok over medium-high heat. Pour eggs in and scramble gently until just set but still tender, 30–45 seconds. Transfer eggs to a plate and set aside.

Cook chicken

Heat 1 tbs neutral oil over medium-high heat in the same wok/skillet. Add chicken pieces and cook, stirring, until cooked through and lightly browned, about 4–5 minutes depending on size. Transfer chicken to the plate with eggs.

Prep vegetables: peel and dice 1/2 cup carrot into small dice, finely chop 1/2 yellow onion, mince 2 garlic cloves, and thinly slice 3 scallions separating white and green parts. If using frozen peas, rinse briefly under warm water to defrost and drain.

Stir-fry aromatics and vegetables: Add remaining 1 tbs neutral oil to the hot skillet/wok. Add the chopped onion and white parts of scallions and cook until softened and translucent, 1–2 minutes. Add diced carrot and continue to stir-fry 1–2 minutes. Add minced garlic and cook 20–30 seconds until fragrant. Stir in peas and cook until heated through, about 1 minute.

Combine rice and flavorings: Increase heat to high. Add 4 cups of cooled cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry rice with vegetables for 1–2 minutes so rice gets coated in oil and begins to fry.

Add sauces and proteins: Drizzle 2 tbs soy sauce, 1 tbs oyster sauce (if using), and 1 tsp sesame oil evenly over the rice. Return the cooked chicken and scrambled eggs to the wok. Toss constantly to combine and heat through, about 1–2 minutes.

Season and finish: Taste and adjust seasoning with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper as needed. Stir in the green parts of the scallions. Remove from heat.

Serve immediately: Transfer fried rice to plates or a serving bowl. Optionally serve with lime wedges for a fresh squeeze and extra scallion or toasted sesame seeds on top.

Notes: For best texture, use day-old rice chilled in the refrigerator so grains separate. Work on high heat and avoid overcrowding the pan to get a slight toasty flavor on the rice.