Chicken Fried Rice
A wok-charred medley of day-old rice, tender chicken, scrambled eggs, and crisp vegetables — better than takeout.
Details
Ingredients
- 4 cups day-old cooked jasmine rice
- 2 boneless chicken breasts, diced small
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- White pepper to taste
Instructions
- 1
Heat 1 tbsp vegetable oil in a wok over high heat. Cook diced chicken until golden and cooked through, about 4-5 minutes. Remove and set aside.
- 2
Add remaining oil to the wok. Scramble eggs quickly, breaking into small pieces. Remove and set aside.
- 3
Add garlic, peas and carrots to the wok. Stir-fry 1 minute.
- 4
Add cold rice, pressing it flat against the wok. Let it sit for 30 seconds to get smoky char, then toss. Repeat.
- 5
Return chicken and eggs to the wok. Add soy sauce and sesame oil. Toss everything together over high heat for 1-2 minutes.
- 6
Finish with green onions and white pepper. Serve immediately.
About This Recipe
The quintessential comfort food of Chinese cuisine, Chicken Fried Rice represents the ingenious art of transforming humble leftovers into a culinary masterpiece. Far from being a mere accompaniment, a well-executed fried rice is a dish unto itself, celebrated for its complex textures and savory depth. The secret lies in the foundation: day-old jasmine rice, whose lower moisture content prevents stickiness and allows each grain to achieve that coveted al dente bite. High heat stir-frying is paramount, rapidly caramelizing ingredients and, ideally, imparting a whisper of "wok hei" – the smoky, breath-of-the-wok essence that elevates humble ingredients. From the tender morsels of chicken and fluffy scrambled eggs to the vibrant pop of peas and carrots, each component is carefully introduced to maintain its integrity and contribute to a harmonious symphony of flavors. A touch of sesame oil at the end seals in the aromatic magic. This dish is incredibly versatile; consider swapping chicken for shrimp, adding crisp bean sprouts, or a dash of oyster sauce for an extra layer of umami. Best enjoyed immediately, either as a standalone meal or alongside other Chinese favorites like garlic-ginger broccoli or crispy spring rolls.
Tips & Tricks
- • Achieving that coveted fluffy, non-clumpy fried rice starts with a screaming hot wok or large skillet; cook ingredients in stages to avoid overcrowding and steaming, ensuring each element gets properly stir-fried.
- • For a vegetarian version, substitute chicken with firm tofu, pressed and diced, or add more vegetables like sliced mushrooms, bell peppers, or baby corn.
- • Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or quickly stir-fry in a hot pan with a splash of water to restore moisture.
- • Enhance your meal by serving fried rice with a drizzle of sriracha for a spicy kick, or alongside a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast.
Nutrition Facts
Per serving (approximate)