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This Chicken Fried Rice transforms leftover rice into a restaurant-quality meal with tender chicken, fluffy scrambled eggs, and crisp vegetables all tossed in a savory soy-ginger sauce. Ready in just 20 minutes, this Chinese takeout favorite uses the secret of day-old rice to achieve that perfect texture you can’t get from delivery.
Chicken Fried Rice
Restaurant-style fried rice loaded with tender chicken, scrambled eggs, and vegetables in a savory soy-ginger sauce. This Chinese takeout classic uses day-old rice for the perfect texture and comes together in just 20 minutes.
Equipment
Ingredients
Rice and Protein
- 4 cups cooked white rice day-old and cold
- 1 lb boneless skinless chicken breast diced into 1/2-inch pieces
- 1 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 3 tbsp vegetable oil divided
- 3 large eggs beaten
Vegetables
- 1 cup frozen peas and carrots thawed
- 1/2 cup white onion finely diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
Fried Rice Sauce
- 3 tbsp soy sauce low sodium
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp white sugar
Garnishes
- 4 green onions sliced
- 1 tbsp sesame seeds toasted
Instructions
- Prepare day-old rice: Spread cold rice on cutting board and break up any clumps with your hands. Set aside. If using fresh rice, spread on a baking sheet and refrigerate for 30 minutes to dry out.
- In a small mixing bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar. Set aside.
- Season diced chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in grill or cast iron skillet or wok over high heat. Add chicken and cook for 4-5 minutes using tongs, stirring occasionally, until golden and cooked through. Transfer to a plate.
- Add another tablespoon of oil to the skillet. Pour in beaten eggs and scramble for 1-2 minutes until just set. Break into small pieces with a wooden spoon and transfer to the plate with chicken.
- Add remaining tablespoon of oil. Add diced onion and cook for 2 minutes until softened. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add cold rice to the skillet, breaking up any remaining clumps. Stir-fry for 3-4 minutes without stirring too often, allowing rice to get slightly crispy on the bottom.
- Add peas and carrots, cooked chicken, and scrambled eggs. Pour fried rice sauce over everything and toss with tongs for 2 minutes until well combined and heated through.
- Season with remaining salt and pepper to taste. Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
Day-old cold rice is crucial for authentic fried rice – fresh rice becomes mushy. Cook rice the night before and refrigerate, or spread fresh rice on a baking sheet to cool and dry for 30 minutes. The key to great fried rice is high heat and not over-stirring – let the rice sit to develop crispy bits. Use a wok if you have one for best heat distribution, but a large skillet works great. You can substitute shrimp, pork, or tofu for chicken. Frozen mixed vegetables are convenient, but fresh vegetables add better texture. Oyster sauce adds authentic umami depth – don’t skip it. This recipe is perfect for using up leftover rice and vegetables. Customize with your favorite add-ins like corn, mushrooms, or bean sprouts.
ALLERGEN INFORMATION: Contains soy (soy sauce, oyster sauce), eggs, sesame (sesame oil, seeds), shellfish (oyster sauce), and gluten (soy sauce, oyster sauce). Use tamari and gluten-free oyster sauce for gluten-free option. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 480kcalCarbohydrates: 54gProtein: 32gFat: 14gSaturated Fat: 3gCholesterol: 185mgSodium: 920mgFiber: 3gSugar: 4g
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