Chicken Fried Rice
Better-than-takeout fried rice loaded with tender chicken, scrambled eggs, and vegetables. The secret is using day-old rice and a screaming hot pan for that smoky wok hei flavor.
Prep: 10 min
Cook: 12 min
Servings: 4
Ingredients
- 4 cups cooked white rice (day-old, cold)
- 1 lb boneless skinless chicken thighs
- 3 eggs
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup frozen peas and carrots
- 3 garlic cloves
- 4 green onions
- 3 tbsp vegetable oil
- 0.5 tsp white pepper
- 1 tbsp oyster sauce
Instructions
- Dice the chicken thighs into small bite-sized pieces. Season with a splash of soy sauce and white pepper.
- Break the cold rice apart with your fingers, ensuring no large clumps remain. This is essential for fried rice texture.
- Heat 1 tbsp oil in a wok or large skillet over high heat. Scramble the eggs quickly, breaking them into small pieces. Remove and set aside.
- Add another tablespoon of oil. Stir-fry the chicken pieces for 3-4 minutes until golden and cooked through. Add the minced garlic for the last 30 seconds. Remove chicken and set aside.
- Add the final tablespoon of oil. Toss in the peas, carrots, and sliced green onion whites. Stir-fry for 1 minute.
- Add the rice and press it flat against the hot pan. Let it sit for 30 seconds to get slightly crispy, then toss. Repeat a few times.
- Return the chicken and eggs to the wok. Drizzle in the remaining soy sauce, oyster sauce, and sesame oil. Toss everything together for 1 minute. Garnish with green onion tops and serve immediately.