Chicken Fried Rice Recipe

Prep rice and chicken

If you haven't already, cook 1 1/2 cups uncooked long-grain rice to yield about 4 cups cooked rice. Spread the cooked rice on a tray and chill in the refrigerator for at least 2 hours or overnight so grains separate. Pat diced chicken dry and season lightly with 1/4 tsp salt and a pinch of pepper.

Heat a large wok or heavy skillet over medium-high heat until very hot (a drop of water should sizzle away). Add 1 tablespoon neutral oil and swirl to coat.

Add the diced chicken in a single layer and stir-fry 3–4 minutes until cooked through and lightly browned. Remove the chicken to a bowl and set aside.

Wipe or blot the wok if there is a lot of moisture; return to high heat.

Add 1 tablespoon neutral oil. Pour in the beaten eggs (whisk eggs with a pinch of salt) and cook, stirring, to scramble until just set but still tender, about 30–45 seconds. Transfer eggs to the bowl with chicken.

Add remaining 1 tablespoon neutral oil to the hot wok. 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 sliced scallions and stir-fry 30–45 seconds until fragrant. Be careful not to burn the garlic.

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

Increase heat to high. Add the chilled rice to the wok, breaking up any clumps with the back of a spatula. Spread the rice across the wok so it contacts the hot surface; let it sit undisturbed 30–45 seconds to get a little color, then stir.

Return the cooked chicken and scrambled eggs to the wok, tossing to distribute evenly with the rice and vegetables.

Pour in the light soy sauce, dark soy sauce (if using), and oyster sauce. Toss continuously for 1–2 minutes so the sauces coat the rice evenly.

Drizzle the sesame oil over the rice, sprinkle the white pepper and remaining 1/4 tsp salt (adjust to taste). Stir in the green parts of the scallions.

Taste and adjust seasoning—add up to 1 more tablespoon soy sauce or a pinch more salt if needed. Continue stir-frying another 30–60 seconds until everything is hot and slightly caramelized.

Remove from heat and serve immediately.