Save This chicken fried rice has become my weeknight dinner hero, transforming leftover rice into a restaurant-quality meal in just 30 minutes. The combination of tender chicken, colorful vegetables, and savory sauce creates the perfect balance of flavors and textures that even my pickiest eaters devour without complaint.
I first created this recipe when trying to recreate my favorite takeout dish at home. After several attempts, my family unanimously declared this version even better than our local restaurant. Now it's requested at least twice a month in our rotation.
Ingredients
- Boneless skinless chicken breasts cut into small cubes provide lean protein and absorb the marinade beautifully. Look for fresh, pinkish meat without any gray areas.
- Day old jasmine or long grain rice works best as the grains have had time to dry slightly, preventing mushiness when stir fried.
- Carrots add natural sweetness and vibrant color. Choose firm carrots with bright orange color.
- Frozen peas require no prep and add bright pops of color and sweetness. Premium brands tend to have better texture.
- Red bell pepper contributes sweet crunch and vitamin C. Select peppers that feel heavy for their size with glossy skin.
- Green onions provide a mild onion flavor and fresh garnish. Look for bright green tops without wilting.
- Garlic cloves add aromatic depth. Fresh is vastly superior to pre minced for this dish.
- Soy sauce creates the umami foundation. I recommend low sodium varieties so you can control the salt level.
- Oyster sauce adds complexity and richness. Look for premium brands with real oyster extract for the best flavor.
- Eggs create silky ribbons throughout the dish and add protein. Farm fresh eggs make a noticeable difference.
Instructions
- Marinate the chicken:
- Combine chicken cubes with soy sauce, sesame oil, and black pepper in a bowl. Let sit for 10 minutes while prepping other ingredients. This quick marinade ensures the chicken remains juicy and flavorful throughout cooking.
- Cook the chicken:
- Heat vegetable oil in a large wok over medium high heat until shimmering. Add marinated chicken in a single layer and let it sear undisturbed for 1 minute before stirring. Continue cooking for 3 to 4 minutes until golden brown with no pink remaining. Remove to a clean plate to prevent overcooking.
- Sauté the aromatics and vegetables:
- Add remaining oil to the same pan. Add minced garlic and cook for 30 seconds until fragrant but not browned. Add diced carrots and bell peppers, stir frying for 2 to 3 minutes until they begin to soften but still maintain some crunch. The vegetables should be vibrant in color.
- Cook the eggs:
- Push vegetables to one side of the pan, creating an empty space. Pour beaten eggs into the empty space and let cook undisturbed for 20 seconds before gently scrambling until just set but still slightly moist. This technique creates distinct pieces of egg throughout the dish.
- Combine and season:
- Add cold rice to the pan, breaking up any clumps with your spatula. Return cooked chicken to the pan along with frozen peas and bean sprouts if using. Stir fry everything together for 2 minutes. Drizzle soy sauce and oyster sauce around the perimeter of the wok so it sizzles down the sides, then toss everything to coat evenly. The rice should be heated through with no cold spots.
- Finish and serve:
- Fold in sliced green onions, reserving some for garnish. Taste and adjust seasonings if needed. Serve immediately in warmed bowls for the best experience. The finished dish should have distinct grains of rice with a savory umami flavor.
Save The sesame oil in this recipe is my secret weapon. Though only a teaspoon is used in the chicken marinade, it adds an authentic nutty aroma that transforms the entire dish. I learned this trick from my Chinese neighbor who insisted that good fried rice should always have that distinctive sesame fragrance without overwhelming the other flavors.
The Rice Secret
Using day old rice isn't just a suggestion, it's essential for authentic texture. Freshly cooked rice contains too much moisture and will turn mushy when stir fried. For best results, cook your rice the day before and refrigerate it uncovered for an hour before covering and chilling overnight. This allows excess moisture to evaporate, resulting in perfectly separated grains when fried. If you're in a hurry, spread freshly cooked rice on a baking sheet and place in the refrigerator for 1 to 2 hours to cool and dry quickly.
Protein Variations
While chicken creates a classic version, this recipe welcomes substitutions based on what you have available. Shrimp works beautifully and cooks even faster than chicken just be careful not to overcook. For a vegetarian version, firm tofu cut into small cubes and lightly sautéed until golden creates a satisfying alternative. Leftover roast pork or beef can be diced and added during the final cooking stage just to heat through. For an extra protein boost, increase the eggs to four instead of two.
Vegetable Swaps
The beauty of fried rice lies in its adaptability. Broccoli florets cut into small pieces add wonderful texture and nutrition. Mushrooms bring an earthy dimension try shiitake for Asian authenticity or button mushrooms for mild flavor. Snow peas or sugar snap peas provide sweet crunch when added in the last minute of cooking. Corn kernels offer bursts of sweetness that children particularly enjoy. Diced zucchini works well in summer when it's abundant. Remember that harder vegetables should be added earlier while tender ones can go in toward the end of cooking.
Serving Suggestions
For an authentic Asian meal experience, serve this fried rice with small side dishes to create a balanced meal. A simple cucumber salad dressed with rice vinegar and a touch of sugar provides refreshing contrast. Miso soup makes a comforting accompaniment that helps cleanse the palate. For family style serving, place the fried rice in a large serving bowl with small bowls of condiments like sriracha, chili oil, and extra soy sauce so everyone can adjust flavors to their preference. Garnish with additional sliced green onions and sesame seeds for visual appeal.
Save The finished dish should have distinct grains of rice with a savory umami flavor. Serve immediately in warmed bowls for the best experience.