Chicken Fried Rice Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 2.75 cups water in a medium pot, bring to a boil, then reduce to a low simmer, cover and cook 15–18 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes, then fluff with a fork. For best texture, spread rice on a tray and chill in the fridge for at least 30 minutes or use day-old chilled rice.

Scramble eggs

Beat eggs with 1/4 tsp salt. Heat 1 tbs neutral oil in a large nonstick skillet or wok over medium-high. Pour in eggs and quickly scramble until just set but still moist. Transfer eggs to a bowl and set aside.

Toss diced chicken with 1 tbs soy sauce, 1 tsp Shaoxing wine (if using), 1/2 tsp cornstarch and 1/8 tsp pepper. Let sit 10 minutes while rice chills or while preparing vegetables.

Heat the wok or large skillet over high heat until very hot. Add 1 tbs neutral oil, add the marinated chicken in a single layer and stir-fry until cooked through and lightly browned, 3–5 minutes depending on size. Remove chicken to a plate and set aside.

Keeping the pan hot, add the remaining 1 tbs neutral oil. Add diced onion and carrot and stir-fry 2–3 minutes until they begin to soften. Add minced garlic and the whites of the sliced green onions, stir-fry 30 seconds until fragrant.

Add the thawed peas and cooked chicken back to the pan and toss to combine and heat through, about 1 minute.

Combine rice and season

Increase heat to high. Break up any rice clumps and add the chilled cooked rice to the wok. Spread it across the surface and let it sit 20–30 seconds to dry grip the pan, then stir-fry, combining with the vegetable and chicken mixture.

Whisk together 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs stock (or water), 1/2 tsp sugar and 1/8 tsp pepper; pour evenly over the rice. Stir and toss briskly so sauce coats rice without making it soggy, 1–2 minutes.

Return scrambled eggs to the wok and stir to break them into small pieces, folding them through the rice. Drizzle 1 tsp sesame oil, taste and adjust seasoning with a pinch of salt or additional soy sauce if needed. Add the green onion tops, toss once.

Serve immediately while hot.