Save to Pinterest There's something magical about the sound of a wok hitting high heat, that moment when you've got leftover rice and a bit of chicken, and suddenly dinner comes together in minutes. I learned to make chicken fried rice on a weeknight when I was too tired to order takeout but somehow had the energy to stir-fry. What started as a practical solution became my go-to comfort meal, the kind where everything gets better the more you toss it around.
I'll never forget making this for friends who showed up unannounced on a Friday night, and I had nothing but rice, chicken, and eggs in the house. Twenty minutes later, we were all standing around the kitchen stealing bites straight from the wok with chopsticks, and they couldn't believe I'd pulled it off so effortlessly. That's when I realized fried rice isn't about fancy ingredients—it's about confidence and a hot pan.
Ingredients
- Chicken breast or thigh, diced (300g): Thigh meat stays juicier if you're not watching the heat like a hawk, but breast works just fine if you don't overcook it.
- Eggs (2 large): These become the binding glue, so don't skip them or scramble them too far ahead.
- Carrot, diced (1 medium): Carrots add sweetness and texture—the small pieces cook fast enough to stay crisp.
- Frozen peas (100g): Don't thaw them; they warm through in seconds and stay plump.
- Onion, finely chopped (1 small): The base of flavor here, so don't be shy with it.
- Spring onions, sliced (2, plus extra for garnish): Fresh allium brightness at the very end makes everything taste lighter.
- Cooked jasmine or long-grain rice (500g, day-old if possible): Cold rice separates better in the wok and won't turn mushy—this is the secret.
- Soy sauce (3 tbsp): The backbone of the whole dish, so taste as you go.
- Oyster sauce (1 tbsp, optional): Adds umami depth if you have it, but soy sauce alone is honest and complete.
- Sesame oil (1 tsp): A tiny drizzle at the end, never at the beginning or it'll burn.
- Ground white pepper (1/2 tsp): Subtler than black pepper in fried rice, with a warm bite.
- Salt, to taste: Go easy—soy sauce and oyster sauce are already salty.
- Vegetable oil (2 tbsp, divided): High heat needs a neutral oil, so keep it simple.
Instructions
- Get everything ready:
- Dice your chicken, chop all your vegetables into small pieces, and break up your rice with your fingers so there are no clumps hiding. This is boring but non-negotiable—once the pan is hot, there's no time to chop.
- Cook the chicken:
- Heat 1 tbsp oil in your wok over medium-high heat until it shimmers, then add the chicken and let it sit for a minute before stirring. You want golden, cooked-through pieces in about 4–5 minutes, not rubbery fragments.
- Soften the vegetables:
- Add the remaining oil to the wok, throw in the onion and carrot, and stir them around for 2–3 minutes until they start to soften. Add the peas right after and cook for another minute—everything should still have some bite to it.
- Scramble the eggs:
- Push your vegetables to the edge of the wok, crack the eggs into the center, and scramble them with a spatula until they're just set. This takes less than a minute.
- Add the rice:
- Pour in your prepared rice and stir everything together, breaking up any clumps that have hidden in corners. The rice will warm through and mix with all those flavors you've built up.
- Bring it all together:
- Return the cooked chicken to the wok and add the soy sauce, oyster sauce (if using), sesame oil, white pepper, and a pinch of salt. Stir-fry for 2–3 minutes until everything is coated and hot, tasting as you go.
- Finish with spring onions:
- Stir in the spring onions at the very end so they stay bright and fresh. Taste one more time and adjust your seasoning—you might want more soy sauce or salt.
- Serve immediately:
- Plate it up hot and scatter extra spring onions on top for color and that fresh onion bite.
Save to Pinterest I remember my dad watching me make this for the first time and saying it smelled like the restaurant we used to visit when I was little, except now I was the one with the wok and the confidence. That's when fried rice stopped being a quick weeknight dinner and became something almost nostalgic, something I could pass on.
The Secret of the Wok
A wok is the best tool for this, but if you don't have one, a large, deep skillet works too—just accept that you'll do slightly more tossing and slightly less high-heat magic. The shape matters because everything rolls toward the center where the heat is most intense, and the high sides keep your rice from escaping across the stovetop. If you do have a wok, season it well and use it often; it gets better with each meal.
Playing with Flavor and Texture
The soy sauce is your compass here, but it's not the whole story—sesame oil adds richness, white pepper adds warmth, and oyster sauce (if you use it) adds a savory roundness that soy alone can't quite reach. Don't think of this recipe as fixed; think of it as a template that responds to what you have and what you're craving. Shrimp instead of chicken? Add it near the end so it doesn't overcook. Tofu? Give it its own quick pan-sear first for texture.
Beyond the Basic Bowl
Fried rice is forgiving enough to become whatever you need it to be, whether that's a quick lunch, a side dish at dinner, or the whole meal. Some nights I add extra vegetables I find in the crisper—bell peppers, corn, bean sprouts—and the dish only gains character. Others I keep it simple and pristine, just rice, eggs, chicken, and the essential aromatics. The beauty is that both versions are exactly right.
- Serve with chili sauce or sriracha on the side for heat and brightness.
- A squeeze of lime right at the end brightens everything up if you like that citrus note.
- Leftover fried rice reheats beautifully in the wok with a splash of water, so make extra if you have time.
Save to Pinterest Fried rice is the meal that taught me cooking doesn't have to be complicated to be completely satisfying. It's proof that the best dishes come from knowing your fundamentals and trusting your instincts.
Recipe FAQs
- → What type of rice works best for this dish?
Day-old jasmine or long-grain rice is ideal as it prevents clumping and ensures a fluffy texture when stir-fried.
- → Can I substitute chicken with other proteins?
Yes, shrimp, pork, or tofu can be used as alternatives, adjusting cooking times accordingly for best results.
- → How do I achieve the right texture for the vegetables?
Sauté the onions and carrots until softened but still firm, then add peas briefly to maintain their crispness.
- → What is the role of sesame oil in the dish?
Sesame oil adds a fragrant, nutty aroma that enhances the overall depth of flavor in the fried rice.
- → Is oyster sauce necessary for this dish?
Oyster sauce is optional but contributes a subtle sweetness and umami richness that complements the soy sauce.
- → How do I prevent the rice from sticking together during cooking?
Use chilled, day-old rice and break up any clumps before stir-frying to ensure separate, fluffy grains.