Chicken Fried Rice with Egg (Printable Version)

Enjoy restaurant-style fried rice with chicken, peas, carrots, and egg ready in just minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, diced (about 10.6 oz)
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon vegetable oil

→ Rice

05 - 3 cups cooked jasmine rice, preferably cold and day-old

→ Vegetables

06 - 1 cup frozen peas
07 - 1 cup diced carrots (about 2 medium)
08 - 3 scallions, sliced (white and green parts separated)

→ Eggs

09 - 3 large eggs
10 - 1 tablespoon milk
11 - Salt and freshly ground black pepper, to taste

→ Seasonings & Sauces

12 - 3 tablespoons soy sauce
13 - 1 tablespoon oyster sauce (optional)
14 - 2 teaspoons sesame oil
15 - 2 tablespoons vegetable oil (for stir-frying)
16 - Freshly ground black pepper, to taste

# How to Make It:

01 - Combine diced chicken, 1 tablespoon soy sauce, cornstarch, and 1 teaspoon vegetable oil in a small bowl. Marinate for 10 minutes.
02 - Whisk together eggs, milk, salt, and pepper until fully blended.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Stir-fry chicken until cooked through, approximately 4–5 minutes. Remove from pan and keep aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Sauté diced carrots and white parts of scallions for 2–3 minutes until slightly tender. Add peas and cook for an additional minute.
05 - Push vegetables to one side of the pan. Pour in egg mixture and scramble gently until just set.
06 - Add cooked rice, breaking up any clumps. Stir-fry all ingredients together for 2–3 minutes.
07 - Return cooked chicken to the pan. Add soy sauce, oyster sauce if using, and sesame oil. Toss thoroughly until the rice is evenly coated and heated through.
08 - Add scallion greens and adjust seasoning with additional black pepper if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like the fried rice from your favorite takeout spot, but you control every element and it costs a fraction of the price.
  • The technique works with whatever protein or vegetables you have on hand, so it's endlessly adaptable to your mood and pantry.
  • One pan, minimal cleanup, and dinner is genuinely done before you finish pouring a drink.
02 -
  • Day-old rice is absolutely essential—I learned this by ruining a batch with hot rice that turned into porridge, and it changed everything once I switched to cold.
  • High heat and a hot pan are your best friends; they create that slightly toasted, nutty flavor that separates homemade fried rice from sad, oily versions.
  • If your rice is stored in the fridge in a block, break it up with a fork before it hits the pan so it doesn't clump when it heats.
03 -
  • If you don't have day-old rice, spread freshly cooked rice on a baking sheet and chill it in the freezer for 20 minutes—it won't be perfect, but it's better than using steaming rice straight from the pot.
  • The wok or pan should be hot enough that you hear a real sizzle when the rice goes in; if it's quiet, wait another minute for the heat to build.
  • Taste as you go during the final seasoning—soy sauce intensity varies between brands, and you might need less or more depending on what you have.

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