Asian-Inspired
Chicken Fried Rice
The secret to great fried rice is day-old, cold rice — freshly cooked rice is too moist and turns mushy in the pan. This version keeps things simple with diced chicken, scrambled egg, and a handful of vegetables, all seasoned with a straightforward soy sauce mixture.
Why you'll love this recipe
- Uses up leftover rice and cooked chicken
- Better texture and flavor than most takeout
- One pan, ready in 25 minutes
- Endlessly adaptable to whatever vegetables you have
Instructions
- Season the diced chicken with salt. Heat 1 tbsp oil in a large skillet or wok over medium-high heat and cook the chicken for 4-5 minutes, until cooked through. Remove to a plate.
- Add a little more oil if needed and pour in the beaten eggs, scrambling quickly until just set. Remove to the plate with the chicken.
- Add the remaining oil to the pan, then the peas and carrots and the whites of the green onions. Cook for 2 minutes.
- Add the garlic and cook for 30 seconds, then add the cold rice, breaking up any clumps with a spatula.
- Stir-fry the rice for 3-4 minutes, letting it get some color and toast slightly on the bottom.
- Return the chicken and egg to the pan, add the soy sauce, oyster sauce and sesame oil, and toss everything together for 1-2 minutes.
- Garnish with the green onion tops before serving.
How to tell it's done
The diced chicken cooks through in 4-5 minutes. It should be opaque inside with no pink (165°F/74°C). The rice is ready when the grains are separate, hot all the way through, and lightly toasted with a few golden, crispy bits. If it clumps or looks wet, keep stir-frying over high heat for another minute or two.
Tips for success
- Cold, day-old rice is essential — freshly cooked rice has too much moisture and will turn mushy in the pan.
- Cook everything over fairly high heat and keep it moving to get some char and toasting on the rice, rather than steaming it.
- This is a great way to use up any leftover cooked chicken, not just breast cooked specifically for this dish.
- Swap the vegetables for whatever you have — diced bell pepper, corn, or shredded cabbage all work well.
Ingredient notes & swaps
- Rice: day-old long-grain or jasmine rice is ideal. If you only have fresh rice, spread it on a sheet pan and refrigerate it uncovered for 30-60 minutes to dry it out.
- Rice safety: cool cooked rice quickly and refrigerate it within 1 hour of cooking. Rice left out at room temperature can grow bacteria that reheating doesn't destroy.
- Oyster sauce: this adds savory depth and sweetness. Hoisin works too, or add an extra tbsp of soy sauce and a pinch of sugar.
- Chicken: diced thighs give juicier pieces. Leftover rotisserie or grilled chicken can go in at the end.
Storage & reheating
Refrigerate leftovers promptly and eat them within 3-4 days. Reheat in a hot skillet with a teaspoon of oil, stirring until it's steaming, or microwave it covered with a sprinkle of water until it's hot throughout.
Make ahead & freezing
Cook the rice a day ahead and refrigerate it. That's the most important step. Dice the chicken and vegetables ahead too. Cooked fried rice freezes well for up to 2 months in portion-size bags and can be reheated straight from frozen in a skillet.
What to serve with it
Serve it as a main with a fried egg on top, or as a side with teriyaki chicken, orange chicken or stir-fried vegetables. Egg rolls and hot and sour soup make it a takeout-style dinner.
Frequently asked questions
Why does fried rice need to be made with old rice?
Freshly cooked rice holds too much surface moisture, which causes it to clump and turn mushy when stir-fried; cold, dried-out rice fries up separate and slightly crisp.
Can I make fried rice without a wok?
Yes, a large, wide skillet works fine, though a wok's shape does make tossing and stir-frying a bit easier.
Can I use brown rice instead of white?
Yes, cold cooked brown rice works the same way and adds a nuttier flavor.
What can I add to fried rice for more protein?
Diced ham, shrimp, or extra scrambled egg are all easy additions alongside the chicken.
Nutrition (per serving)
| Calories | 412 |
| Protein | 27g |
| Carbs | 46g |
| Fat | 13g |
| Sodium | 780mg |
| Sugar | 4g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Asian-Inspired Chicken Recipes
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