Chicken Fried Rice with Egg

There's something magic about the sizzle of cold rice hitting a hot wok, and it always takes me back to a Wednesday night when I was genuinely stuck for dinner ideas. My roommate wandered into the kitchen just as I was about to order takeout, saw the day-old rice in the fridge, and said, "Make fried rice." What emerged from that simple challenge became the meal I'd crave for weeks—restaurant-quality, ready in under 40 minutes, and so much better than any delivery.

I made this for a potluck once and watched people go back for thirds, each time asking if I'd used restaurant equipment at home. The secret wasn't fancy tools or rare ingredients—it was understanding that day-old rice and a screaming hot wok are non-negotiable, and that everything else follows from respecting that foundation.

Ingredients

• Boneless, skinless chicken breasts: Two breasts (about 300 g), diced small so they cook evenly and fast in the high heat. Marinating them for even 10 minutes makes a real difference in tenderness.
• Day-old jasmine rice: Three cups, cold and preferably loose, not clumpy. Freshly cooked rice steams and clumps; cold rice separates into individual grains when you stir-fry it.
• Frozen peas and diced carrots: One cup each—frozen is actually ideal here because they've been blanched and won't turn mushy. Dicing carrots small enough that they cook in 3 minutes is the whole game.
• Scallions: Three sliced with white and green parts kept separate. The whites go in early for flavor, greens scatter on top at the end for freshness and color.
• Eggs: Three large, whisked with a tablespoon of milk and seasoned with salt and pepper. The milk keeps them tender and fluffy when they scramble.
• Soy sauce: Four tablespoons total—one for marinating the chicken, three for the final seasoning. The umami depth is what makes this taste like restaurant fried rice.
• Oyster sauce: Optional but worth it—one tablespoon adds savory sweetness that makes people lean in for another bite.
• Sesame oil: Two teaspoons, drizzled in at the very end so the heat doesn't burn off its fragrant, nutty essence.
• Vegetable oil for cooking: Two tablespoons total, divided for different stages so nothing sticks or burns.

Instructions

Marinate the chicken:

Toss your diced chicken with a tablespoon of soy sauce, a teaspoon of cornstarch, and a teaspoon of oil in a small bowl. This 10-minute rest seasons the chicken deeply and the cornstarch helps it cook with a light, silky texture.

Prep your eggs:

Whisk three eggs with a tablespoon of milk and a pinch of salt and pepper in another bowl. Don't overthink this—just beat them until they're combined and light.

Sear the chicken:

Heat a tablespoon of vegetable oil in your largest wok or skillet over medium-high heat until it shimmers. Add the chicken in a single layer if you can, let it sit for a moment to develop color, then stir-fry until cooked through, about 4–5 minutes. Set it aside on a plate.

Soften the vegetables:

Add the remaining tablespoon of oil to the pan. Once it's hot, add the white parts of your scallions and the diced carrots, stirring often for 2–3 minutes until the carrots are just starting to soften. Toss in the frozen peas and cook for one more minute—they'll warm through instantly.

Scramble the eggs:

Push all the vegetables to one side of the pan. Pour the whisked eggs into the empty space and let them sit for a few seconds, then gently scramble them with your spatula, breaking them into soft, fluffy curds. Don't stir too vigorously or they'll become tough.

Add and fry the rice:

Dump the cold rice into the pan and start breaking up any clumps with the back of your spatula, pressing gently but firmly. Stir everything together for 2–3 minutes, making sure the rice touches the hot pan and gets a light, toasted flavor without burning.

Finish and season:

Return the cooked chicken to the pan. Pour in three tablespoons of soy sauce, the oyster sauce if you're using it, and the two teaspoons of sesame oil. Toss everything until the rice is evenly coated and heated through, about a minute.

Garnish and serve:

Scatter the green parts of the scallions over the top, crack some fresh black pepper on there, and serve immediately while it's still steaming.

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My neighbor watched me make this one evening and asked to come over the next week because it smelled so good drifting into the hallway. That's the moment I realized it wasn't just quick weeknight food—it was the kind of dish that brings people together without fuss or pretense.

Why This Works as Restaurant-Quality

The secret isn't complexity; it's respecting the technique. A wok or wide skillet gets hot enough that your rice toasts slightly and absorbs flavor instead of steaming. Cooking components separately before combining—the chicken first, then vegetables, then eggs, then rice—ensures everything's cooked perfectly and nothing gets overworked. The sesame oil at the end isn't a garnish; it's the bridge between homemade and takeout-quality, adding that aromatic richness you can't replicate any other way.

Making It Your Own

Fried rice is forgiving in the best way. Shrimp cooks even faster than chicken if you want to swap proteins. Tofu, pressed and cubed, becomes crispy and absorbs the soy sauce beautifully. Frozen mixed vegetables work just as well as carrots and peas. A splash of Shaoxing wine adds complexity if you keep it in your pantry. Chili sauce or sriracha on the side turns it spicy for those who want heat without overpowering the whole batch.

• Garlic and ginger minced and cooked in the oil before the vegetables amplify the savory depth even more.
• White pepper instead of black gives an earthier, more traditional Chinese flavor if you want to experiment.
• Cashews or peanuts scattered on top add texture and richness that makes it feel special without extra effort.

The Equipment Question

You don't need a traditional wok to make exceptional fried rice, though one does help with heat retention and that beautiful curved cooking surface. A large nonstick skillet or even a well-seasoned cast iron works beautifully. The real requirement is that whatever pan you use gets hot enough to sizzle when the rice hits it, and that you can toss and move ingredients freely without crowding. Choose whatever you have that's largest and heats most evenly.

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This recipe became a regular in my rotation because it proved something important: the best meals don't require hours or fancy ingredients, just respect for your technique and an understanding of what makes food taste good. Make it once, and you'll understand why.

Recipe FAQs

→ Can I use fresh rice instead of day-old?

Day-old rice is recommended because it is drier, preventing mushiness. If using fresh rice, spread it on a baking sheet and refrigerate for a few hours to dry out before cooking.

→ What other proteins work well here?

Shrimp, beef, or pork are excellent substitutes for chicken. For a vegetarian option, use firm tofu or simply increase the quantity of eggs and vegetables.

→ How do I prevent the eggs from overcooking?

Scramble the eggs gently over medium-high heat just until set, then remove them from the pan or push them aside before adding the rice to keep them tender.

→ Can I make this dish gluten-free?

Yes, substitute regular soy sauce with tamari or a certified gluten-free soy sauce. Ensure your oyster sauce is also labeled gluten-free.

→ What vegetables can I add?

Besides peas and carrots, diced bell peppers, snap peas, corn, or broccoli florets make great additions while maintaining a classic stir-fry texture.

→ How should I store leftovers?

Place cooled leftovers in an airtight container and refrigerate for up to three days. Reheat in a skillet or microwave until steaming hot throughout.