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A vibrant bowl of homemade chicken fried rice with tender chicken, peas, carrots, and egg.

Foolproof Chicken Fried Rice at Home

This recipe provides a foolproof method for creating restaurant-style chicken fried rice. It guarantees perfectly separate, fluffy grains of rice, tender seasoned chicken, and crisp vegetables, all coated in a savory, umami-rich sauce with a hint of smoky 'wok hei'.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked and chilled long-grain rice like Jasmine or Basmati, preferably day-old
  • 1 lb boneless, skinless chicken thighs, cut into small bite-sized pieces
  • 3 tablespoons high-smoke-point neutral oil e.g., canola, avocado, or vegetable oil
  • 2 large eggs, lightly beaten
  • 1 medium yellow onion, diced
  • 2 medium carrots, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup frozen peas
  • 3 green onions scallions
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry, optional
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper optional

Equipment

  • Wok or a large, heavy-bottomed skillet
  • Spatula or wok chan
  • Cutting board
  • Chef's knife
  • Small bowl (for sauce)
  • Small bowl (for beaten eggs)
  • Measuring cups and spoons
  • Plate

Method
 

  1. Prepare all ingredients (mise en place): Cut the chicken and vegetables, mince garlic, grate ginger, and slice green onions. In a small bowl, whisk together the soy sauce, Shaoxing wine, and white pepper. Use your hands to gently break up any large clumps in the cold rice.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook, stirring occasionally, until golden brown and cooked through. Remove the chicken to a plate.
  3. Reduce heat slightly, add the beaten eggs to the pan, and scramble quickly, breaking them into small pieces. This should take about 1 minute. Transfer the cooked eggs to the plate with the chicken.
  4. Add another tablespoon of oil to the hot pan. Add the diced onion, carrots, and the white parts of the green onions. Stir-fry for 2-3 minutes until softened. Add the minced garlic and grated ginger and cook for 30 seconds more until fragrant, stirring constantly.
  5. Increase the heat to high. Add the remaining tablespoon of oil, followed by the cold rice. Use your spatula to press and toss the rice, breaking up clumps, for 3-4 minutes until it is heated through and sizzling.
  6. Pour the prepared sauce mixture over the rice and toss immediately to coat every grain. Return the cooked chicken and scrambled eggs to the pan. Add the frozen peas and stir-fry for 1-2 minutes until everything is combined and heated through.
  7. Turn off the heat. Drizzle with the toasted sesame oil and add most of the green parts of the green onions. Give everything one final toss to combine. Serve immediately, garnished with the remaining green onions.

Notes

For the best results, using cold, day-old rice is non-negotiable; fresh rice will become mushy. Ensure your pan is very hot before adding ingredients to achieve a proper stir-fry and avoid steaming. Cook in batches if necessary to prevent overcrowding the pan. For variations, you can substitute chicken with shrimp or tofu, add other vegetables like bell peppers or corn, or add a teaspoon of oyster sauce or chili garlic sauce to the sauce mixture for extra flavor.