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A shallow white ceramic bowl filled with a serving of chicken fried rice topped with chopped scallions and a serving spoon nearby.

Best Chicken Fried Rice

Course: Entree
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 626kcal
Author: Kris Longwell
Chicken Fried Rice is a classic dish that seems like it should be easy to prepare at home. Well, it is, if you follow this recipe. Get authentic fried rice taste and texture! In about 30 minutes from start to finish! Remember to use day-old rice!
Print Recipe

Equipment

  • Wok (preferably with wok ring), or sturdy large saucepan, such as cast-iron or Dutch oven

Ingredients

  • 2 tablespoon canola oil or peanut oil
  • 3 cloves garlic minced
  • 2 teaspoon ginger fresh, minced
  • ½ cup onion chopped
  • ½ cup carrots chopped
  • 2 chicken thighs thinly cut into 1-inch pieces
  • Kosher salt and black pepper
  • 2 eggs beaten
  • 4 cups white rice day old
  • 2 tablespoon soy sauce
  • 3 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ¼ cup sweet peas frozen
  • 3 scallions chopped, white and green parts

Instructions

  • Heat oil in a wok (or skillet) over high heat until just starting to smoke.
    2 tablespoon canola oil
  • Add the garlic, ginger, onion, and carrots and stir-fry for 3 minutes.
    3 cloves garlic, 2 teaspoon ginger, ½ cup onion, ½ cup carrots
  • Stir in the chicken and sprinkle with salt and pepper. Stir-fry until chicken is no longer pink, about 4 minutes.
    2 chicken thighs, Kosher salt and black pepper
  • Use a large flat spoon or spatula to push the vegetables and cooked chicken to one half of the wok or skillet. In the open area of the wok, add the eggs, and immediately add the rice. Use a spoon or spatula to work the rice into the eggs until fully coated and the rice is a golden yellow color.
    2 eggs, 4 cups white rice
  • Stir in the soy sauce, oyster sauce, and sugar into the rice/egg mixture, and stir until the rice is uniformly coated and the color has turned a golden brown.
    2 tablespoon soy sauce, 3 tablespoon oyster sauce, 1 teaspoon sugar
  • Mix the vegetables and chicken into the rice mixture and stir until fully incorporated.
  • Stir in the peas, and most of the scallions (leave some for garnish), and the sesame oil, if using.
    ¼ cup sweet peas, 3 scallions
  • Transfer to a platter or individual plates, garnish with scallions, and serve at once with additional soy sauce on the side.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
We use our food processor to chop the carrots for ease. Or you can use a sharp knife, just be careful!
1 boneless, skinless chicken breast can be substituted for the chicken thighs if desired. 
It's really important to use completely cooled rice for this dish. Another great option is to buy cooked rice from your favorite Chinese takeout and set it out for a couple of hours (or overnight). 
The fried rice will keep in an air-tight container in the fridge for up to 5 days and freezes beautifully for up to 2 months.  

Nutrition

Calories: 626kcal | Carbohydrates: 104g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 646mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg