Fried Rice With Chicken Recipe

Prepare and marinate chicken

Trim chicken and slice into 1/2-inch bite-sized strips or small cubes. In a bowl combine 1 tbs light soy, 1 tsp oyster sauce, 1 tsp cornstarch and 1 tsp vegetable oil. Toss chicken in the marinade and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prepare rice

Break up any clumps of the chilled cooked jasmine rice with a fork so grains are separated and loose. Measure 4 cups and keep at room temperature.

Scramble eggs

Whisk 2 eggs with a pinch of salt. Heat 1 tsp neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Pour in eggs and let them set for 10–15 seconds, then gently scramble until just cooked through but still soft. Transfer eggs to a bowl and set aside.

Prep vegetables

Peel and finely dice 1 carrot and 1/2 yellow onion. Slice scallion whites thinly and separate greens for garnish. If using frozen peas, rinse briefly under warm water to defrost and drain.

Cook chicken

Heat a wok or large nonstick skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add marinated chicken in a single layer and let sear without moving for 30–45 seconds, then stir-fry 1–2 more minutes until cooked through and lightly browned. Transfer chicken to a plate and reserve juices in the pan.

Cook aromatics and vegetables

If needed add 1 tbs more oil to the wok. Reduce heat to medium-high, add diced onion and scallion whites; stir-fry 30–45 seconds until fragrant. Add diced carrot and stir-fry 1–2 minutes until slightly tender. Add peas and continue stir-frying 30 seconds.

Combine rice and season

Increase heat to high. Add the loosened jasmine rice to the wok, breaking up any remaining clumps. Toss continuously to coat with oil and combine with vegetables. Drizzle 2 tbs light soy sauce and 1 tsp dark soy sauce over the rice for seasoning and color; stir to distribute evenly. Sprinkle 1 tsp white pepper. Taste and add salt to taste if needed.

Finish with chicken and eggs

Return cooked chicken and any accumulated juices to the wok. Toss to combine and heat through for 30–60 seconds. Push rice to one side of the wok and add the scrambled eggs back in, breaking them up and mixing through the rice until evenly distributed. Remove from heat and drizzle 1 tsp sesame oil; toss to finish.

Transfer fried rice to a serving platter or individual bowls. Sprinkle chopped scallion greens and/or cilantro on top. Serve immediately with lime wedges on the side for optional brightness.