Chicken Fried Rice

Comforting, generous, and easy to love, anchored by chicken with a lift of rice. Cook to 165°F for juicy, tender bites.

Why You'll Love This Recipe

• Better than takeout in under 25 minutes.
• Clears out leftover rice and odds-and-ends vegetables.
• One pan, customizable to whatever protein and veg you have.
• Hits salty, savory, and smoky in every bite.
• Budget-friendly and meal-prep approved.

Ingredient Notes

• Cold day-old rice is essential — freshly cooked rice steams instead of frying.
• Jasmine or long-grain white rice fry up the best; short-grain rice turns sticky.
• Low-sodium soy sauce gives control; regular soy sauce can quickly overwhelm.

Ingredient Substitutions

• Cauliflower rice for a low-carb version (skip the toasting step).
• Shrimp, leftover pork, tofu, or just eggs in place of chicken.
• Tamari or coconut aminos for a gluten-free version.

Equipment Needed

• Large carbon steel wok or 12-inch nonstick skillet
• Wooden or silicone spatula
• Small bowl for eggs

Prep Tips

• Spread fresh rice on a tray and chill in the freezer for 20 minutes if you don't have leftovers.
• Have every ingredient diced and within reach — stir-frying is a 5-minute sprint.
• Beat the eggs in a small bowl right next to the stove.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup uncooked long-grain rice, 1 large egg, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 medium onion, diced. mince the garlic, and dice the onion before you start cooking.

2. 2

   Break up any clumps in the cold rice with your hands. Have every ingredient prepped and within arm's reach — stir-frying moves fast.

3. 3

   Heat 1 tablespoon of the oil in a wok or large skillet over high heat until smoking. Add the chicken, spread in a single layer, and let it sear undisturbed for 90 seconds. Stir-fry another 2–3 minutes until just cooked through, then transfer to a bowl. Confirm poultry reads 165°F at the thickest point; rest 5 minutes before slicing.

4. 4

   Add 1 more tablespoon oil to the pan and pour in the beaten eggs. Let them set for 10 seconds, then scramble into large soft curds. Slide them onto the chicken plate.

5. 5

   Add the last tablespoon of oil with the onion, carrot if using, and garlic. Stir-fry over high heat for 2 minutes until the onion softens. Add the cold rice and press it into a single layer; let it toast undisturbed for 60 seconds to develop crispy edges.

6. 6

   Toss the rice, drizzle the soy sauce around the edges of the pan (so it sizzles instead of pooling), and stir to coat. Return the chicken, egg, and peas to the pan, season with the salt, and toss everything together for 1 more minute. Finish off the heat with sesame oil and scallions if using.

Artsi Pro Tips

• Day-old rice is essential — fresh rice steams instead of frying. In a pinch, spread fresh rice on a tray and cool in the freezer for 20 minutes.
• Don't overload the pan. If you're doubling the recipe, cook in two batches; crowded rice steams.
• Add the soy sauce around the rim of the hot pan, not directly onto the rice. It caramelizes on contact and adds that signature wok aroma.

Common Mistakes

• Using fresh, warm rice — the grains release starch and turn the dish gummy.
• Adding soy sauce directly onto the rice instead of around the rim of the pan, missing the caramelized 'wok hei' flavor.
• Cooking on medium heat — fried rice needs ripping-high heat to crisp the grains.

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