JollyRoses
Fried Rice · Chinese-American

Chicken Fried Rice

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An easy chicken fried rice recipe with juicy diced chicken, egg, peas, carrots and scallions tossed in a savory soy and oyster sauce in about 30 minutes.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Non-veg Easy Main Course
Cook it
Black plate of fried rice with a fried egg, grilled chicken leg and a small salad
Photo: P S on Unsplash

Chicken fried rice is a complete one-pan dinner: bite-size pieces of chicken are seared first, then cold rice is fried with egg, onion, garlic, peas and carrots and seasoned with soy and oyster sauce.

The chicken gets a quick toss in soy sauce and cornstarch while you chop everything else. This light coating, a simple form of velveting, keeps the meat juicy over high heat. Cooking the chicken on its own and adding it back at the end means it never overcooks.

Why this recipe works

  • Chicken is seared in a single layer and set aside, so it browns properly and stays tender.
  • A quick cornstarch and soy coating protects the chicken and helps it brown.
  • Cold rice fries into separate, lightly toasted grains instead of clumping.

Chicken Fried Rice recipe

By The JollyRoses Kitchen · 30 min total · Easy

Ingredients

Servings 4

For the chicken

For the sauce

For the fried rice

Equipment

  • Wok or 12-inch skillet
  • Wide metal spatula or wok spatula
  • Instant-read thermometer
  • Two small bowls (chicken and sauce)
  • Cutting board and chef's knife

Instructions

  1. Coat the chicken

    In a bowl, toss the diced chicken with 1 tsp soy sauce, the cornstarch (if using) and 1 tsp oil until evenly coated. Let it sit while you prep the rest. Stir the sauce ingredients together in a small bowl, and break up any clumps in the cold rice.

  2. Sear the chicken

    Heat the wok or skillet over high heat until very hot. Add 1 tbsp oil, then the chicken in a single layer. Leave it for 1–2 minutes to brown, then stir-fry until cooked through with no pink inside, 4–5 minutes total. Chicken is safe at 165°F / 74°C. Transfer to a plate.

  3. Scramble the eggs

    Add 1 tsp of the remaining oil to the pan, pour in the eggs, and stir gently until just set, about 1 minute. Add them to the plate with the chicken.

  4. Cook the vegetables

    Add another 1 tbsp oil. Stir-fry the onion for 2 minutes until translucent at the edges. Add the garlic and scallion whites for 30 seconds, then the peas and carrots for 1–2 minutes until heated through.

  5. Fry the rice

    Add the remaining oil and the rice. Spread it out, let it sit for 30 seconds, then toss; repeat for 3–4 minutes until the rice is piping hot and some grains are lightly toasted. Fry in two batches if your pan is smaller than 12 inches.

  6. Sauce, combine and serve

    Pour the sauce around the hot edge of the pan and toss for 1 minute until the rice is evenly colored. Return the chicken, eggs and any juices, add the scallion greens and sesame oil, and toss until the chicken is hot again. Taste, adjust with salt or soy sauce, and serve.

Tips for the best chicken fried rice

  • Cut the chicken small and even (about ½ inch) so it cooks quickly and every spoonful gets a piece.
  • Thighs stay juicier than breast over high heat. If you use breast, the cornstarch coating helps, and take it off the heat as soon as it reaches 165°F / 74°C.
  • Use rice that was cooked ahead and refrigerated. If it's freshly made, spread it on a tray and chill it within 1 hour of cooking before frying.
  • Don't crowd the pan. If the chicken or rice is piled up, it steams instead of browning, so cook in batches if needed.
  • Leftover cooked chicken works too: dice it and add it with the eggs at the end, tossing until steaming hot.

Substitutions

Chicken thighsChicken breast, cut the same size; the cooking time is about the same but watch it closely so it doesn't dry out.
Raw chickenAbout 2 cups diced cooked or rotisserie chicken (roughly 280 g); skip the searing and add it at the end until steaming hot.
Oyster sauceAn extra 1 tbsp soy sauce, or a mushroom-based vegetarian oyster sauce.
Soy sauceTamari or coconut aminos for a gluten-free version; check the oyster sauce label or omit it.

Storing and reheating

Refrigerate leftovers in a shallow airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3 days. Reheat in a hot skillet with a little oil, or covered in the microwave with a sprinkle of water, until steaming hot throughout (165°F / 74°C).

What to serve with chicken fried rice

  • Hot and sour soup
  • Egg drop soup
  • Cucumber salad with rice vinegar
  • Stir-fried bok choy

Frequently asked questions

Is chicken thigh or breast better for fried rice?
Both work. Thighs have more fat, so they stay juicier under high heat and are harder to overcook. Breast is leaner; cut it small, use the cornstarch coating, and stop cooking as soon as it reaches 165°F / 74°C.
How do restaurants make chicken so tender in fried rice?
A common technique is velveting: coating raw chicken in a little cornstarch, soy sauce and oil before cooking. The coating holds in moisture and helps the pieces brown without drying out.
Can I use leftover rotisserie chicken in fried rice?
Yes. Shred or dice it, skip the searing step, and add it at the end with the eggs. Toss until everything is steaming hot.
How do I keep chicken fried rice from getting mushy?
Use cold, day-old rice, get the pan very hot before adding oil, cook in batches so nothing steams, and keep the sauce to about 3 tbsp for 4 cups of rice.

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