Chicken Fried Rice

I used to think fried rice was just a way to use up leftovers until a friend showed me how her grandmother made it in a tiny apartment kitchen in Singapore. She worked with such rhythm and confidence, barely measuring anything but tasting constantly. The wok hissed and popped while we talked, and suddenly this humble dish transformed into something I craved weekly. Now I make it when I want something comforting but not heavy.

Last winter my sister came over after a terrible day at work. I threw this together in about twenty minutes while she sat at the counter, still in her coat. When she took that first bite, her shoulders actually dropped. Food does that sometimes.

Ingredients

• Chicken: Thighs stay juicier than breast, but either works as long as you cut it into even, bite-sized pieces
• Day-old rice: This is nonnegotiable—fresh rice turns to mush while cold rice separates into perfect distinct grains
• Eggs: Large ones give you those golden curds that make everything feel richer
• Vegetables: Carrots, peas, and onion are classic, but this is where you can use up whatever vegetables are languishing in your crisper drawer
• Sauces and aromatics: Soy sauce provides salt, oyster sauce adds depth, and sesame oil brings that nutty finish that makes it taste restaurant-quality

Instructions

Prep everything before you turn on the stove:

Mise en place matters here because once you start cooking, things move fast. Cut all your vegetables, dice the chicken, crack your eggs into a small bowl, and measure your sauces into a little cup.

Cook the chicken first:

Heat half the oil in a wok over medium-high heat until it shimmers. Add the chicken and let it sear undisturbed for a minute before tossing—this gives you those golden brown edges. Cook until just done, about 4 minutes, then set it aside on a plate.

Build the vegetable base:

Add the remaining oil to the hot wok. Toss in the onion and carrot, stir-frying for 2-3 minutes until they soften and smell sweet. Add the frozen peas and cook for another minute.

Scramble the eggs:

Push all the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble them until just set, about 30 seconds. They should still look slightly wet.

Bring it all together:

Dump in the cold rice and toss everything together. Use your spatula to break up any clumps. Add the chicken back in along with all your sauces and the white pepper. Stir-fry vigorously for 2-3 minutes until everything is hot and coated.

Finish and serve:

Stir in the spring onions and taste. Add a pinch of salt if needed, though the soy sauce might be enough. Serve immediately while its still steaming, with extra sliced onions scattered on top.

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This recipe became my go-to when I moved into my first apartment and had approximately zero cooking skills. I made it so often that my roommate could tell from the hallway what I was cooking.

Making It Your Own

Once you have the basic technique down, fried rice becomes a template rather than a strict recipe. I have swapped the chicken for shrimp, leftover roast pork, even crumbled tofu when I was cooking for my vegetarian friend. The key is keeping the pieces small and cooking protein first so it does not overcook while the rice fries.

Perfecting Your Rice

If you are in a pinch and do not have day-old rice, spread freshly cooked rice on a baking sheet and pop it in the fridge for 30 minutes. This helps dry out the surface so each grain stays separate in the wok. Another trick I learned—rinse your cooked rice under cold water before draining thoroughly. It sounds strange, but it washes away excess starch.

The Art of Seasoning

Soy sauce provides both salt and umami, but different brands vary wildly in intensity. Start with less than the recipe calls if you are using an unfamiliar brand. Taste as you go and remember you can always add more. Oyster sauce adds a sweetness that rounds everything out, while sesame oil is a finisher—add it at the very end to preserve its fragrant aroma.

• Keep a small bowl of water beside the stove—if the rice starts sticking or drying out, add a tablespoon and toss immediately
• Leftovers reheat beautifully in a skillet over medium heat, adding a splash of water to revive the grains
• Double the recipe on Sunday and you have lunch for half the week

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There is something deeply satisfying about taking humble leftovers and turning them into a meal that feels complete and nourishing. This recipe taught me that good cooking does not require fancy ingredients or technique—just attention and a little heat.

Recipe Questions & Answers

→ Why use day-old rice for fried rice?

Cold, day-old rice has lower moisture content, which prevents the dish from becoming mushy during stir-frying. The grains firm up overnight, allowing them to separate easily and maintain a fluffy texture while absorbing the savory sauces.

→ Can I use fresh rice instead?

Yes, spread freshly cooked rice on a baking sheet and refrigerate for at least 2-3 hours to dry out. Alternatively, rinse cooked rice with cold water and drain thoroughly before cooking to remove excess surface starch.

→ What other proteins work well in this dish?

Shrimp, pork loin, diced tofu, or even shredded beef make excellent substitutes. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes, while pork may need slight additional time to reach proper doneness.

→ How do I prevent the eggs from overcooking?

Push the vegetables to one side of the wok to create space for the eggs. Scramble them quickly over high heat until just set, then immediately combine with the rice and other ingredients. The residual heat will finish cooking the eggs.

→ What vegetables can I add for more variety?

Diced bell peppers, corn kernels, bean sprouts, snap peas, or baby bok choy all complement the flavors beautifully. Add heartier vegetables like peppers with the onions, while delicate sprouts should be added in the final minute of cooking.

→ Is this dish gluten-free?

Traditional soy sauce contains wheat, making this dish not gluten-free as written. Substitute with tamari or coconut aminos, and ensure your oyster sauce is certified gluten-free. The remaining ingredients are naturally gluten-free.