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Chicken fried rice in a dark wok with egg, vegetables, and green onion

Easy Chicken Fried Rice

Day-old rice stir-fried at high heat with seasoned chicken thighs, scrambled eggs, vegetables, and a soy-oyster-sesame sauce. A complete one-wok meal in 25 minutes with restaurant-quality dry, individual grains.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 0 minutes
Total Time 25 minutes
Servings: 4 generous servings
Course: Main Course
Cuisine: Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups (480g) cooked day-old jasmine or long-grain white rice, cold and separated
  • 300g (10 oz) boneless skinless chicken thighs, cut into 1.5cm cubes
  • 3 large eggs, lightly beaten
  • 1 cup (160g) frozen peas
  • 1 medium carrot, peeled and finely diced
  • 3 green onion stalks, white and green parts separated
  • 4 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 3 tablespoons neutral oil, divided
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil (for finishing, not cooking)
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon fine sea salt

Equipment

  • wok
  • wooden spatula

Method
 

  1. Prep all ingredients before heating the pan: dice chicken, mince garlic and ginger, dice carrot, separate green onion parts, break apart cold rice, beat eggs, and combine soy sauce, oyster sauce, and white pepper in one small bowl.
  2. Heat 1 tablespoon oil in a wok or large skillet over maximum heat until shimmering. Season chicken with salt and white pepper, add in a single layer. Cook 60 to 90 seconds undisturbed until golden underneath, then stir and cook 60 more seconds until no pink remains. Transfer to a bowl.
  3. Add 1/2 tablespoon oil to the pan. Stir-fry carrot and green onion whites for 2 minutes. Add garlic and ginger, stir 30 seconds. Add frozen peas, stir 30 seconds. Transfer to the bowl with chicken.
  4. Add remaining 1/2 tablespoon oil. Pour in beaten eggs and let sit 10 to 15 seconds, then fold into large, barely-set curds. Transfer to the bowl when still slightly glossy.
  5. Add the remaining 1 tablespoon oil to the hot pan. Add cold rice in an even layer, press against the surface, and leave undisturbed for 60 seconds. Toss and press again for 30 more seconds until grains are separate and lightly toasty.
  6. Pour the sauce mixture over the rice and toss until every grain is evenly coated and golden. Return chicken, vegetables, and eggs to the pan. Toss 60 seconds until heated through.
  7. Remove from heat. Drizzle sesame oil over the top. Toss once, transfer to bowls, and scatter green onion tops over each serving.

Notes

Day-old refrigerated rice is essential. Fresh rice is too moist and will clump rather than fry.
Cook in stages at maximum heat so the pan temperature stays high throughout.
Add sesame oil strictly off the heat: it burns at cooking temperatures and turns bitter.
Slightly undercooked scrambled eggs fold into the hot rice and finish perfectly without becoming rubbery.