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Chicken Fried Rice: A Simple One-Pan Restaurant Staple
Youssef Hb

Chicken Fried Rice

This restaurant-quality chicken fried rice is a quick, savory, and family-friendly one-pan meal perfect for busy weeknights. By using cold, day-old rice and a high-heat searing technique, you can achieve that elusive smoky flavor known as wok hei right in your own kitchen. Packed with tender chicken, colorful vegetables, and aromatic seasonings, this dish turns simple leftovers into a balanced, delicious feast in under thirty minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white rice, cold and broken apart
  • 1 boneless chicken breast, thinly sliced
  • 10 tsp canola oil
  • 1 small yellow onion, finely diced
  • 1 medium carrot, peeled and diced
  • 3 stalks scallions, sliced diagonally
  • 2 cloves garlic, minced finely
  • 1 cup frozen peas, thawed slightly
  • 3 tsp soy sauce, low-sodium
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar (substituted for Mirin to ensure non-alcoholic)
  • 2 large eggs, lightly beaten

Method
 

  1. Break the cold, cooked white rice into individual grains using your hands.
  2. Heat 1 tablespoon of canola oil in a wok or large skillet over high heat until smoking.
  3. Stir-fry the rice for 3 to 4 minutes until grains are toasted and slightly darkened; remove and set aside.
  4. Lower heat to medium, add 1 tablespoon of oil, and cook the chicken breast until browned and cooked through.
  5. Remove chicken and set aside; add remaining oil to the pan.
  6. Sauté the onion, carrots, and garlic until softened.
  7. Push vegetables to the side and scramble the eggs in the center of the pan.
  8. Combine the rice, chicken, peas, scallions, soy sauce, sesame oil, and rice vinegar into the pan.
  9. Toss everything together over high heat for another 2 to 3 minutes until well combined and hot.

Notes

Use cold, day-old rice for the best texture; fresh rice will become mushy. If you prefer more protein, you can add extra eggs. Ensure all ingredients are prepped before heating the wok as the stir-fry process is very fast.