# 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.

_Dinner · Chinese-American_

Prep: 15 min · Cook: 15 min · Total: 30 min · Yields: 4 servings

## Ingredients

- 3 cups cooked long-grain white rice (day-old, cold from the fridge)
- ¾ lb boneless skinless chicken breast (cut into ½-inch pieces)
- 3 tbsp soy sauce (divided)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 3 tbsp neutral oil (such as vegetable or avocado oil, divided)
- 3 large egg (lightly beaten)
- 1 cup frozen peas and carrots (thawed)
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 3 scallion (thinly sliced, whites and greens separated)
- 1 tbsp oyster sauce
- ½ tsp white pepper

## Instructions

1. In a bowl, combine the 0.75 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.
2. 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.
3. Heat a large wok or 12-inch skillet over high heat until just smoking. Add 1 tbsp neutral oil and swirl to coat.
4. 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.
5. 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).
6. 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.
7. Add the 1 cup peas and carrots and stir-fry for 1 minute until heated through.
8. 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.
9. 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 0.5 tsp white pepper and toss to combine for 1 minute.
11. Remove from heat. Scatter the scallion greens over the top and serve immediately.

## Tip

> Cold, day-old rice is non-negotiable — freshly cooked rice steams instead of fries, turning the dish gummy. Spread leftover rice on a sheet pan and refrigerate uncovered overnight to dry it out properly.

Tags: weeknight, one-pan, 30-minute, comfort-food

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Canonical: https://just-recipes.io/recipes/chicken-fried-rice