Chicken Fried Rice
Day-old rice, tender chicken, and smoky wok char come together in a fast, satisfying one-pan meal that beats takeout on a weeknight.
Ingredients
- 3 cupscooked long-grain white rice(day-old, cold from the fridge)
- ¾ lbboneless skinless chicken breast(cut into ½-inch pieces)
- 3 tbspsoy sauce(divided)
- 1 tspsesame oil
- 1 tspcornstarch
- 3 tbspneutral oil(such as vegetable or avocado oil, divided)
- 3 largeegg(lightly beaten)
- 1 cupfrozen peas and carrots(thawed)
- 4 clovesgarlic(minced)
- 1 tspfresh ginger(grated)
- 3scallion(thinly sliced, whites and greens separated)
- 1 tbspoyster sauce
- ½ tspwhite pepper
Method
- 01
In a bowl, combine the ¾ lb chicken pieces with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss to coat and let sit for 10 minutes while you prep the remaining ingredients.
- 02
Break up the 3 cups cold rice with your hands or a fork until no large clumps remain — loose grains are essential for even frying.
- 03
Heat a large wok or 12-inch skillet over high heat until just smoking. Add 1 tbsp neutral oil and swirl to coat.
- 04
Add the marinated chicken in a single layer. Cook undisturbed for 90 seconds, then stir-fry until cooked through and lightly golden, about 2 more minutes. Transfer to a plate.
- 05
Add 1 tbsp neutral oil to the same wok. Pour in the 3 beaten eggs and scramble gently, pulling the curds from the edges. Remove from heat just before fully set and push to the side of the wok (or transfer to the plate with the chicken).
- 06
Add the remaining 1 tbsp neutral oil. Add the scallion whites, 4 cloves minced garlic, and 1 tsp grated ginger. Stir-fry for 30 seconds until fragrant.
- 07
Add the 1 cup peas and carrots and stir-fry for 1 minute until heated through.
- 08
Add the rice to the wok. Press it into the pan and let it sit undisturbed for 1 minute to develop some char, then toss and repeat once more.
- 09
Drizzle in the remaining 2 tbsp soy sauce and 1 tbsp oyster sauce. Toss everything together until the rice is evenly coated and deep golden in color.
- 10
Return the cooked chicken and scrambled eggs to the wok. Add ½ tsp white pepper and toss to combine for 1 minute.
- 11
Remove from heat. Scatter the scallion greens over the top and serve immediately.
Adapted from public domain & community sources