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Chicken Fried Rice

Better-than-takeout fried rice with tender chicken, scrambled eggs, vegetables, and a savory soy sauce glaze. The secret is day-old rice and a screaming hot wok.

DinnerChineseEasy

10 min

Prep

12 min

Cook

22 min

Total

Servings

Easy

Difficulty

Instructions

Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Cook diced chicken for 4-5 minutes until cooked through. Remove to a plate.

Add remaining oil. Pour in beaten eggs and scramble for 30 seconds until just set. Break into pieces and push to the side.

Add peas, carrots, and garlic. Stir-fry 1 minute. Add the cold rice, breaking up any clumps, and stir-fry for 3-4 minutes until the rice is hot and slightly crispy.

Tip: Day-old rice is essential. Fresh rice has too much moisture and will turn mushy. Spread leftovers on a sheet pan in the fridge overnight.

Return chicken to the wok. Add soy sauce, sesame oil, and white pepper. Toss everything together for 1 minute. Serve topped with green onions.

Nutrition per Serving

440kcal

Calories

28g

Protein

52g

Carbs

14g

Fat

Fiber

Watch It Being Made

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Chicken Fried Rice

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

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