Best Chicken Fried Rice (Print version)
Tender chicken, fluffy egg, vegetables, and day-old rice stir-fried hot for a fast, savory chicken fried rice dinner.
# Ingredients:
For the sauce
01 -
3 tablespoons low-sodium soy sauce
02 -
1 tablespoon oyster sauce
03 -
1 teaspoon toasted sesame oil
04 -
1/4 teaspoon white pepper
05 -
1/2 teaspoon sugar
For the fried rice
06 -
3 cups cooked jasmine rice, chilled overnight or well dried
07 -
12 oz (340 g) boneless skinless chicken thighs, diced small
08 -
3 large eggs, beaten
09 -
2 1/2 tablespoons neutral oil, divided
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1 small yellow onion, finely diced
12 -
1 medium carrot, finely diced
13 -
3/4 cup frozen peas
14 -
3 cloves garlic, minced
15 -
4 scallions, whites and greens separated, thinly sliced
# Instructions:
01 -
Stir the soy sauce, oyster sauce, sesame oil, white pepper, and sugar in a small bowl. Set it near the stove.
02 -
Heat 1/2 tablespoon oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until just set, then transfer to a plate.
03 -
Add 1 tablespoon oil to the pan. Season the chicken with 1/2 teaspoon salt and cook for 4-5 minutes, stirring often, until browned in spots and cooked to 165°F.
04 -
Add the remaining 1 tablespoon oil, then add onion, carrot, peas, garlic, and scallion whites. Stir-fry for 2-3 minutes until the vegetables are hot and the garlic is fragrant.
05 -
Add the chilled rice, breaking up any clumps before it goes in. Stir-fry for 3-4 minutes until the grains are hot, separate, and lightly toasted.
06 -
Return the chicken and eggs to the pan. Pour in the sauce and toss for 1-2 minutes until glossy and evenly coated. Stir in scallion greens, taste, and adjust salt if needed.
# Good to know:
01 -
Use rice cooked the day before for the best separate grains.
02 -
If using fresh rice, spread it on a tray and let steam escape before frying.
03 -
Serve hot as a full main dish or a generous side.