u003cstrongu003eQ1: What is the best kind of rice for chicken fried rice?u003c/strongu003e

A: Long-grain white-rice like Jasmine or Basmati is ideal because it cooks up fluffy and the grains stay separate. Always use it cooked, chilled, and preferably a day old.

u003cstrongu003eQ2: Can I use freshly cooked rice for fried rice?u003c/strongu003e

A: It's highly discouraged as it leads to mushy results. If you absolutely must, spread it on a baking sheet to cool and dry as much as possible first.

u003cstrongu003eQ3: How do I prevent my fried-rice from being sticky?u003c/strongu003e

A: Use cold, day-old rice, use high heat, don't overcrowd your pan, and don't use too much liquid sauce.

u003cstrongu003eQ4: What vegetables go well in chicken fried rice?u003c/strongu003e

A: Classic choices include peas, carrots, and onions. Bell peppers, corn, broccoli florets, bean sprouts, and edamame are also great additions.

u003cstrongu003eQ5: How to get restaurant-style chicken fried rice at home?u003c/strongu003e

A: Use day-old rice, high heat, a well-seasoned wok (if you have one), don't overcrowd, and build layers of flavor with aromatics and a balanced sauce. Marinating the chicken also helps.

u003cstrongu003eQ6: Is chicken fried rice healthy?u003c/strongu003e

A: Homemade chicken fried rice can be a reasonably healthy meal. You control the amount of oil, sodium (use low-sodium soy sauce), and can load it with vegetables and lean protein. Using brown rice will increase the fiber content.

Chicken Fried Rice Recipe

Description

Master takeout-quality chicken fried rice at home with this easy-to-follow recipe! Features tender chicken, fluffy rice, crisp veggies, and a perfectly balanced savory sauce. The ultimate guide to using leftover rice!

Ingredients

For the Chicken:

1 lb boneless (skinless chicken breasts or thighs, cut into ½-inch pieces)
1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
1 teaspoon cornstarch
½ teaspoon white pepper (optional)

For the Fried Rice:

3-4 cups cooked and chilled day-old rice (long-grain white rice like Jasmine or Basmati recommended)
2 large eggs (lightly beaten)
1 tablespoon neutral cooking oil (canola, vegetable, or avocado oil, plus more as needed)
1 medium onion (finely chopped)
2-3 cloves garlic (minced)
1 tablespoon fresh ginger (grated or minced (optional, but highly recommended))
1 cup frozen peas and carrots blend (thawed)
2-3 green onions (thinly sliced (whites and greens separated))

For the Savory Sauce:

3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional, check label for ingredients; vegetarian versions available)
1 teaspoon sesame oil (toasted)
1 teaspoon granulated sugar
½ teaspoon white pepper (optional, if not used on chicken)

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Instructions

Marinate Chicken (Optional): In a medium bowl, combine chicken pieces with 1 tbsp soy sauce, cornstarch, and ½ tsp white pepper (if using). Toss to coat. Set aside for 10-15 minutes.
Prepare Sauce: In a small bowl, whisk together all sauce ingredients (3 tbsp soy sauce, oyster sauce (if using), sesame oil, sugar, and ½ tsp white pepper (if using)). Set aside.
Cook Eggs: Heat ½ tbsp oil in a wok or large skillet over medium-high heat. Add beaten eggs; cook, stirring, until just set. Remove and set aside.
Cook Chicken: Add another ½ tbsp oil to the wok/skillet; increase heat to high. Add marinated chicken in a single layer. Stir-fry for 3-5 minutes until golden and cooked through. Remove and set aside with eggs.
Sauté Aromatics & Veggies: Add remaining ½ tbsp oil (if needed). Add chopped onion and white parts of green onions; stir-fry 1-2 minutes until softened. Add garlic and ginger; stir-fry 30 seconds until fragrant.
Fry Rice: Add cold, day-old rice to the wok. Break up clumps. Spread rice and let cook undisturbed for 1-2 minutes to crisp slightly. Then, toss and stir-fry for 2-3 minutes until heated.
Combine & Sauce: Add thawed peas and carrots; stir-fry 1-2 minutes. Return cooked chicken and eggs to the wok. Pour sauce mixture evenly over everything.
Toss & Finish: Quickly toss all ingredients to combine and coat with sauce. Stir-fry 1-2 minutes more. Stir in green parts of green onions. Taste and adjust seasoning if desired. Serve immediately.

Notes

Day-Old Rice is Key: For the best texture, use rice that has been cooked and chilled in the refrigerator overnight. This helps prevent mushy fried rice.
High Heat: Use high heat for stir-frying to achieve the best flavor and texture.
Don’t Overcrowd: Cook in batches if necessary, especially the chicken and rice, to ensure everything fries rather than steams.
Mise en Place: Prepare all your ingredients (chopping, measuring) before you start cooking, as stir-frying is a fast process.
Variations: Feel free to add other vegetables like diced bell peppers, corn, or chopped broccoli. Cooked shrimp or firm tofu can be used instead of chicken.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave.
Gluten-Free: Use tamari instead of soy sauce and ensure your oyster sauce (if using) is gluten-free.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Chinese, Asian