Chicken Fried Rice Recipe

Cook rice ahead

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Combine rinsed rice, 2.5 cups water and 1 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread the rice on a baking sheet to cool and refrigerate for at least 2 hours or overnight (day-old rice yields best texture). If short on time, spread freshly cooked rice on a tray and chill in freezer for 20–30 minutes to firm up.

While rice is cooling, combine diced chicken with 1 tsp soy sauce, 1 tsp cornstarch and 1/4 tsp pepper in a bowl. Toss to coat and let sit 10–15 minutes (this yields tender, slightly glossy pieces).

Heat a large nonstick skillet or wok over medium-high heat until very hot. Add 1 tablespoon neutral oil. Add the marinated chicken in a single layer and spread out. Cook without crowding for 2–3 minutes to brown the underside, then stir and cook another 1–2 minutes until cooked through (internal temp 165°F/74°C) and lightly golden. Remove chicken to a plate and cover to keep warm.

In the same wok or skillet, add 1 tbsp butter or neutral oil and return to medium-high heat. Add the diced onion and carrot and stir-fry 2–3 minutes until they begin to soften. Add the minced garlic and the white parts of the scallions and stir 30–45 seconds until fragrant (do not burn).

Add the thawed peas and stir to combine. Cook another 1 minute until peas are heated through.

Push the vegetables to one side of the pan to make an open space. Add 1 tbsp neutral oil to the empty side and crack the 2 eggs into that space. Scramble them gently until just set but still soft, then break them up and mix with the vegetables.

Increase heat to high. Add the chilled, cooked rice to the pan in clumps; break up any large clumps with your spatula. Stir-fry, tossing and pressing rice against the pan for even browning, 3–4 minutes until rice is hot and some grains get a slight golden color.

Return the cooked chicken to the pan and toss to combine.

Whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp stock, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Pour the sauce over the rice and toss quickly and thoroughly so the sauce evenly coats the rice. Continue stir-frying 1–2 minutes until liquid is mostly absorbed and everything is hot.

Taste and adjust seasoning: add a splash more soy sauce for saltiness or a pinch more sugar if needed. Stir in the sliced green parts of the scallions and optional toasted sesame seeds. Remove from heat.

Divide the chicken fried rice among 3–4 bowls or plates (see servings). Serve immediately with additional soy sauce or chili oil on the side if desired.