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Chicken Fried Rice

This easy Chicken Fried Rice recipe transforms leftover rice and pre-cooked chicken into a flavorful meal in just 20 minutes. With aromatic ginger, garlic, and crisp vegetables, finished with savory soy and sesame oil, it's a quick and satisfying one-pan dish perfect for a weeknight dinner.
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Cook Time 20 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 3734 kcal

Equipment

  • 1 Large Nonstick Sauté Pan
  • 1 Small Mixing Bowl
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 tablespoon canola oil
  • 2 tablespoons toasted sesame oil
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon freshly grated ginger
  • 2 medium carrots peeled and diced
  • 2 cloves garlic minced
  • 3 cups cold cooked rice
  • 1 cup frozen peas thawed
  • 3 scallions chopped, dark green parts reserved for sprinkling
  • 3 tablespoons soy sauce
  • 1 grilled chicken breast cut into bite-sized cubes

Instructions
 

  • Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

Notes

For the best fried rice, always use cold, day-old cooked rice; this prevents clumping and ensures a superior crispy texture. When adding the eggs, stir gently to create distinct, fluffy pieces rather than a scrambled mess. Ensure your pan is adequately hot before pressing the rice mixture to achieve that desired crispy bottom, which is a hallmark of good fried rice. Feel free to adjust soy sauce to taste, and remember to use high-quality toasted sesame oil for maximum aroma and flavor. Using pre-cooked chicken is key for the rapid preparation time of this dish.