Chicken Fried Rice

Introduction

Chicken Fried Rice is the ultimate comfort food, a globally beloved dish that perfectly encapsulates the magic of transforming simple ingredients into a deeply satisfying meal. While its roots lie firmly in Chinese cuisine, particularly the resourceful cooking techniques originating from the city of Yangzhou, this version is a staple of fast-casual Asian dining worldwide. What makes homemade Chicken Fried Rice truly special is its speed and versatility—it’s the perfect vehicle for using up day-old rice and leftover chicken, making it a sustainable and budget-friendly weeknight hero.

Ingredients

Cooked and Chilled Rice: 3 cups (approx. 450g). Must be cold and day-old for best texture.
Chicken Breast or Thighs: 1 lb (450g), boneless and skinless, cut into 1/2 inch cubes.
Eggs: 2 large, lightly whisked.
Vegetable Oil (or Canola Oil): 3 tablespoons, divided.
Carrots: 1/2 cup (75g), diced small.
Yellow Onion: 1/2 cup (75g), diced.
Frozen Peas: 1/2 cup (75g).
Garlic: 2 cloves, minced.
Soy Sauce (Low Sodium): 3 tablespoons (45ml).
Oyster Sauce (optional): 1 tablespoon (15ml) for richer flavor.
Toasted Sesame Oil: 1 teaspoon (5ml).
Seasoning: Pinch of white pepper and salt to taste.
Garnish: 2 scallions, thinly sliced.

Step-by-step Preparation

Prep the Chicken and Eggs (5 minutes): Season the cubed chicken lightly with salt and pepper. In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat. Pour in the whisked eggs and quickly scramble until just set (about 1 minute). Remove the eggs immediately and set aside.

Tip: Cook the eggs quickly on high heat to keep them fluffy. Do not overcook.
Cook the Chicken (5-7 minutes): Add 1 tablespoon of oil to the same wok. Add the chicken pieces and cook until they are golden brown and fully cooked through. Remove the chicken and set aside with the eggs.

Tip: Ensure the wok is very hot before adding the chicken to get a nice sear and prevent stewing.
Sauté the Vegetables (3-5 minutes): Add the remaining 1 tablespoon of oil. Add the diced carrots and onions first, cooking for 2-3 minutes until they begin to soften. Add the minced garlic and frozen peas, cooking for another minute until fragrant.

Tip: Harder vegetables like carrots should always go into the wok before softer ingredients like peas or bean sprouts.
Incorporate the Rice (3 minutes): Push the vegetables to one side of the wok. Add the cold, day-old rice. Break up any clumps with a spatula and stir-fry vigorously for about 2 minutes until the rice is heated through and slightly toasted.

Tip: Cold rice is crucial! Freshly cooked rice has too much moisture and will result in a sticky, mushy final product.
Sauce and Combine (2 minutes): Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Sprinkle with white pepper. Toss everything together rapidly on high heat until the rice is evenly coated and dark brown. Return the cooked chicken and scrambled eggs to the wok. Stir-fry for 1 minute to ensure all ingredients are hot.
Finish and Serve: Taste and adjust seasoning (add salt or more soy sauce if needed). Stir in the sliced scallions right before serving.

Nutritional Information

A typical serving (approx. 1.5 cups) of Chicken Fried Rice contains approximately 450-550 calories, depending on the amount of oil used. It is an excellent source of lean protein (around 30g per serving) and provides complex carbohydrates for sustained energy. While the dish offers moderate fiber from the vegetables, be mindful of the sodium content, which can be high due to the generous use of soy sauce. Opting for low-sodium soy sauce is a simple way to manage this.

Storage

Chicken Fried Rice is best consumed immediately, but leftovers store well. Cool the fried rice quickly and transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3 to 4 days. To reheat, the best method is to use a non-stick skillet or wok over medium-high heat with a small amount of oil, stirring frequently until piping hot. Avoid reheating in the microwave, as it tends to dry out the rice and make the texture rubbery.

Conclusion

This Chicken Fried Rice recipe is a testament to the fact that the best meals are often the simplest. Serve it piping hot as a stand-alone main course, or pair it with other Asian favorites like crispy spring rolls or a refreshing cucumber salad. For those looking to experiment, consider