📝 Introduction.

Hey, fellow foodies! Do you know why your homemade fried rice doesn’t taste as good as the fried rice you get from restaurants? There’s no secret ingredient to it. The only secret is that you need day-old rice for this recipe. Freshly cooked rice has a lot of moisture, so it clumps together and becomes soft when you fry it. Old rice is dry, so the grains stay separate, and it’s a little chewy. This secret was told to me by my neighbour, Mrs Chen. She has been making this delicious chicken fried rice recipe for years.

This chicken fried rice is an excellent example of how you can make a big difference in taste without any effort. It’s a quick and satisfying meal. The best part is that you can add any vegetables you have in your kitchen at the end of this recipe to enhance the flavour even more.

Fried rice is a popular Asian dish made with cooked rice that is stir-fried with ingredients such as eggs, vegetables, and meat.

💡 Why You’ll Love This Recipe.

Make in no time: This chicken fried rice recipe is perfect for a busy weekday lunch. You can make it quickly when you’re hungry and don’t have much time.

Use leftover rice: Day-old rice really works well for this chicken fried rice, and you’ll waste less food.

Add whatever you have on hand: Check your fridge and add extra vegetables. No chickpeas? Leave them out. You can adjust this recipe to suit what you have on hand.

Kids love it: My picky eaters eat their food until it’s done without any fuss. It’s so delicious.

Get restaurant flavour at home: You decide how much salt to add. You choose the freshest ingredients. You know exactly what’s going into your meal.

📊 Recipe Overview.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories (Approx.): 385 per serving

🧂 Ingredients & Substitutes.

Let’s talk about ingredients, because what you choose is essential for this recipe.

1. Rice – Use cold, day-old rice from your fridge. Fresh rice will absorb too much water, and your fried rice will turn into a soggy mess. For a quick fix, place fresh rice on a baking sheet and chill in the fridge for an hour.
2. Chicken – Use boneless, skinless chicken breasts or thighs. Thighs are juicier because they have more fat. Cut your chicken into small, bite-sized pieces. This will help them cook faster and more evenly.
3. Eggs – Adding eggs adds protein. Scramble them in the pan first. This will give you lovely fluffy egg ribbons instead of rubbery bits.
4. Soy sauce – Soy sauce gives your rice its main flavour. If you want less salt, choose a low-sodium soy sauce.
   Tip: Use oyster sauce. It adds a nice flavour to your chicken fried rice.
5. Sesame Oil – Add a drizzle at the end. It has a strong aroma and intense flavour, so don’t skip it.
6. Vegetables – Frozen peas, diced carrots, and green onions are classic choices. But feel free to use whatever you have on hand. Bell peppers, corn, and broccoli all work well, too.
7. Garlic and Ginger – Use fresh garlic and ginger whenever possible. You can also get canned versions when you’re in a hurry. But fresh ones will give you the best flavour.

🔪 Kitchen Tools Required.

• Large wok or 12-inch skillet (the bigger, the better)
• Sharp knife and cutting board
• Wooden spatula or wok spatula
• Small bowl for scrambled eggs
• Measuring spoons
• Garlic press

👩‍🍳 Step-by-Step Guide to Making Chicken Fried Rice.

Step 1: First, get everything ready.

Fried rice cooks quickly, so you don’t have time to chop while it’s hot. So, chop your chicken into small pieces. Mince the garlic and ginger and prepare the other ingredients as needed, and keep everything out of reach.

Step 2: Cook the chicken.

Heat your wok over high heat until it is smoking hot, and add a tablespoon of vegetable oil. Now add the chopped chicken pieces in a single layer and cook for about 90 seconds. When the bottom turns brown, stir and cook until golden brown, about 4-5 minutes. Once cooked to your desired doneness, remove from the wok and place in a bowl.

Step 3: Scramble the eggs.

Add a little more oil to the wok, crack in 3 eggs and let them sit for a few seconds, then scramble them gently until the edges are set, breaking them into large, fluffy pieces. They should be soft. They will cook as you mix them. For now, transfer the eggs to a plate and set aside.

Step 4: Cook the vegetables.

Put the wok back on the heat, add a little more oil, then add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until they are fragrant, then add the carrots and peas. Now cook for about 2 minutes until they are all slightly softened.

Step 5: Add the rice.

Add the cold rice to the wok and use your spatula to break up any lumps. Flatten the rice against the hot pan, allowing it to crisp up a bit. Then, stir the rice. Repeat this process – press, hold, and stir – for about 3 to 4 minutes.

Step 6: Add the sauce.

Pour three tablespoons of soy sauce and one tablespoon of oyster sauce over the rice and mix everything. Stir well until the sauce coats all the rice and turns a nice brown colour.

Step 7: Mix everything.

Return the cooked chicken and eggs to the wok and add a teaspoon of sesame oil and the green parts of the green onions. Mix everything well one last time. Taste the rice and add a little more salt if needed.

 Watch the video below for a visual walkthrough of each step.

💡 Pro Cooking Tips.

Don’t overcrowd the wok – if your pan is small, cook the rice in batches. Overcrowding will cause it to steam instead of fry.

The secret to soggy fried rice is to use day-old rice – so, fresh rice is a waste of time. If using fresh rice, spread it out on a baking sheet and let it cool completely; chill for at least 1 hour.

Don’t stir constantly – keep the rice in that hot wok to keep the crispy, caramelised bits from sticking to the bottom.

🥗 What to Serve With Chicken Fried Rice.

• Crispy Air Fryer Salmon

🔄️ Healthier Swaps.

Brown Rice: For added fibre and nutrients, use leftover brown rice instead of white. The cooking method remains the same.

Coconut Oil: Replace vegetable oil with coconut oil for a subtle tropical flavour and some healthy fats.

Use tofu instead of chicken: Press the tofu to remove excess water, then cut it into cubes. Cook the tofu until crispy, then follow the usual steps.

🥡 Storage & Reheating.

Refrigerator: Leftovers can be stored in an airtight container for up to 4 days.

Freezing: You can also freeze rice. It will last up to 2 months. Let it thaw in the refrigerator overnight before heating.

Reheating: You can use a microwave, but a hot pan works best. Heat the rice in a frying pan with a bit of oil. This will make the rice crispy again.

📌 Conclusion.

This chicken fried rice is truly the ultimate comfort food recipe, and it only takes 25 minutes to make. This is a delicious recipe that you will want to make again and again. It is so satisfying!

This is an excellent recipe for those busy days when you want a home-cooked meal but don’t have time to spend hours in the kitchen. Once you try this recipe, you will never waste old rice again.

Try this recipe and leave your feedback below, and tell me your favorite toppings. Also, please take a photo of this recipe and tag me. I would love to see your creations!

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(Some images in this article were generated using AI.)

❓ FAQs

1. Question: The fried rice I made was mushy. What did I do wrong?
   Answer: This happens when the rice is too fresh or too wet, or the heat is not high enough. Make sure your pan is hot enough to avoid mushiness.
2. Question: Can this recipe be made vegetarian?
   Answer: Yes, absolutely! You can use mushrooms instead of chicken.
3. Question: Can I add extra protein?
   Answer: Yes. You are entirely free to add proteins such as shrimp, pork, and beef.
4. Question: Can I use frozen vegetables?
   Answer: Yes! If using frozen vegetables, add an extra minute to the cooking time.
5. Question: Can you freeze fried rice?
   Answer: Technically, yes, but not well. And the texture – it morphs after you freeze and reheat. Store in the refrigerator for up to 3 days and reheat in a pan with a bit of oil.