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Plated chicken fried rice with golden egg curds and green onion on a white plate
Ben Lewis

Chicken Fried Rice

Easy 30-minute chicken fried rice with juicy chicken, fluffy eggs, vegetables, and loose, savory grains made from cold day-old rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g boneless skinless chicken thighs, cut into 1/2 inch (1.25 cm) pieces
  • 1 tsp 5 ml light soy sauce, for the marinade
  • 1 tsp 3 g cornstarch
  • 1/2 tsp ground white pepper divided between marinade and sauce
  • 4 cups 630 g cold cooked long grain white rice, made the day before
  • 3 large eggs beaten with 1/4 tsp fine salt
  • 4 tbsp 60 ml neutral oil such as canola or avocado, divided into 1 tbsp portions
  • 1 cup 140 g frozen peas and diced carrots, rinsed under warm water
  • 4 green onions 40 g, whites and greens sliced separately
  • 3 garlic cloves 10 g, minced
  • 1 tbsp 6 g fresh ginger, minced
  • 3 tbsp 45 ml light soy sauce
  • 1 tsp 5 ml dark soy sauce
  • 1 tsp 4 g granulated sugar
  • 1 tsp 5 ml toasted sesame oil

Method
 

  1. Rub the cold rice between damp fingers until no clumps remain.
  2. Coat the chicken with the marinade ingredients and leave it 10 minutes.
  3. Stir the light soy, dark soy, sugar and remaining pepper together for the sauce.
  4. Heat the wok or skillet over high heat for 2 minutes.
  5. Sear the chicken in 1 tbsp oil for about 4 minutes, until the biggest piece reads 165°F (74°C). Move it to a plate.
  6. Scramble the eggs in 1 tbsp oil for about 40 seconds, while the center is still glossy. Add them to the plate.
  7. Cook the onion whites and ginger in 1 tbsp oil for 20 seconds. Add the garlic for the last 10 seconds, then the peas and carrots for 60 seconds.
  8. Tip the rice into the last 1 tbsp oil and turn it every 15 seconds for about 3 minutes, until the hiss thins to a light patter.
  9. Pour the sauce onto the bare pan around the rice and fold for 20 to 30 seconds.
  10. Return the chicken and eggs with the onion greens and fold for 45 to 60 seconds.
  11. Off the heat, drizzle in the sesame oil and fold once more. Serve hot.

Notes

Prep Notes:
Chill the rice at least 8 hours, or spread it 1 inch deep on a sheet pan and chill it 4 hours.
Add no sauce until the hiss thins to a light patter.
Keep any pan to 4 cups of rice and run two pans to double the recipe.
Storage Notes:
Refrigerator: shallow lidded container, up to 3 days.
Freezer: 2 cup portions flat in zip bags, up to 2 months.
Reheat: skillet with 1 tbsp oil for about 3 minutes, until it reaches 165°F (74°C).