Go Back
homemade Best Chicken Fried Rice photo

Best Chicken Fried Rice

Classic, flavorful chicken fried rice that's quick to make and perfect for using day-old rice.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Wok or large skillet
  • spatula or large flat spoon
  • Cutting board and knife
  • Measuring Spoons
  • bowl (for eggs)

Ingredients
  

  • 2 tablespoons canola oil or peanut oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1/2 cup onion chopped
  • 1/2 cup carrots chopped
  • 2 chicken thighs boneless, thinly cut into 1-inch pieces
  • kosher salt and black pepper to taste
  • 2 eggs beaten
  • 4 cups white rice day-old, cooked
  • 2 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1/4 cup sweet peas frozen
  • 3 scallions chopped, white and green parts separated if desired

Instructions
 

  • Heat 2 tablespoons oil in a wok or large skillet over high heat until it just begins to smoke.
  • Add the minced garlic, minced ginger, chopped onion, and chopped carrots; stir-fry for about 3 minutes until vegetables soften.
  • Add the chicken pieces, season with kosher salt and black pepper, and stir-fry until the chicken is cooked through and no longer pink, about 4 minutes.
  • Push the vegetables and chicken to one side of the wok. Pour the beaten eggs into the empty side and let them set briefly, then scramble and immediately add the day-old rice.
  • Toss the rice with the eggs so the grains are coated and take on a golden color, using a spoon or spatula to break up any clumps.
  • Stir in the soy sauce, oyster sauce, and sugar, mixing until the rice is evenly coated and turns a golden brown.
  • Combine the pushed vegetables and chicken back into the rice and mix thoroughly.
  • Stir in the frozen peas and most of the chopped scallions, reserving some scallion for garnish; toss to combine and heat through.
  • Transfer the fried rice to a platter or plates, garnish with the remaining scallions, and serve immediately with extra soy sauce if desired.

Notes

  • Watch the recipe video near the top for visual guidance.
  • Use a food processor to chop carrots for speed or chop by hand carefully.
  • Chicken breast may be substituted for thighs if desired.
  • Use completely cooled or day-old rice for best texture.
  • You can use takeout cooked rice left to cool as an alternative.