Chicken Fried Rice Recipe

Ben Carraoli

I recently whipped up this chicken fried rice and couldn’t wait to share how simple and satisfying it was. I always find myself experimenting in the kitchen, and this dish became a fast favorite.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

4 cups cooked cold jasmine or long-grain rice — using day-old rice helps prevent sogginess
½ lb ≈ 225 g boneless, skinless chicken thighs, thinly sliced — they stay juicier than breast
1½ cups frozen peas and diced carrots — thaw slightly so they don’t water down the dish
3 large eggs beaten — gives texture and color
1 small shallot or ¼ onion finely diced — milder flavor than a whole onion
3 garlic cloves minced — fresh garlic brings aroma and depth
4 tsp neutral oil vegetable, canola, or sunflower — high smoke-point is key

Method

Start by combining sliced chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Let it sit for 5 to 10 minutes. This helps the meat absorb flavor and tenderize slightly before cooking.
Heat a teaspoon of oil in a large wok or skillet on medium-high. Add the beaten eggs and scramble gently until just set, then move them to a plate. Next, add another teaspoon of oil and stir-fry the marinated chicken until it's cooked through and lightly browned. Remove and set aside.
In the same pan, add another teaspoon of oil. Sauté the shallot (or onion) and garlic until fragrant, about 30 seconds. Toss in the peas and carrots, stir to combine, and cook just until vegetables are tender but still bright.
Now add the cold rice, breaking up clumps so each grain is separate. Pour in your sauce mix around the edges so it “toasts” slightly. Toss well, then return the chicken and scrambled eggs to the pan. Stir everything together for another minute or two until well combined and heated through.
Taste and adjust seasoning if needed (add more soy or pepper). Finish with the dark green parts of scallions if using. Serve right away while still hot and aromatic.

Notes

I use very high heat so the rice gets slight toasty edges—just keep it moving so nothing burns.
I always dry the rice beforehand (spread on a tray in the fridge) when I can’t wait a day.
I drizzle a tiny bit more sesame oil at the very end for aroma.
I avoid overcrowding the pan—if needed, I cook in batches so everything sears instead of steams.
I taste before serving and might add a touch more soy or bouillon for balance.