Chicken Fried Rice

The first time I attempted fried rice, I used freshly cooked warm rice and ended up with a sticky, disappointing mush. My grandmother laughed and told me about the secret she'd used for forty years: always cook the rice the night before. That night she taught me how to properly scramble eggs in the wok until they formed soft ribbons, and how the heat should be high enough to slightly char the rice grains. Now I deliberately cook extra rice whenever I make jasmine rice, just knowing fried rice is in our future.

Last Tuesday my roommate walked through the door carrying takeout containers from the new Chinese place downtown, but I waved her toward the kitchen instead. I had a container of leftover rice from Sunday and some chicken thighs that needed to be used. Within 20 minutes, we were both leaning against the counter eating steaming bowls straight from the wok, and she admitted my version tasted better than the restaurant stuff she had brought home.

Ingredients

• Chicken: Thighs stay juicier during high-heat cooking, but breast works perfectly fine if you prefer leaner meat
• Eggs: Room temperature eggs scramble more evenly and form those perfect soft curds everyone loves
• Day-old rice: This is absolutely non-negotiable for the right texture and those separate, slightly chewy grains
• Soy sauce: Use a quality brand here because it is literally half the flavor profile of your entire dish
• Sesame oil: Add this at the very end because high heat destroys its delicate nutty aroma completely

Instructions

Get everything ready first:

Mise en place matters here because once you start cooking, things move fast and you won not have time to chop or measure

Cook the chicken until golden:

Let the pieces develop a nice sear without stirring too constantly because that browning equals flavor

Sauté your vegetables:

The onions should become translucent and the carrots just tender, not mushy

Scramble the eggs on the side:

Push everything to one side and pour in beaten eggs, letting them set before folding through

Add the rice and break it up:

Use your spatula to press down on any clumps, separating the grains gently without turning the rice into mush

Season everything together:

Pour in your sauces and toss until every single grain is coated and evenly colored

Finish with spring onions:

Toss them in right at the end so they stay bright and fresh, adding that little pop of color and sharp onion flavor

Save

This recipe became my go-to after a particularly bad breakup when my friend Sarah showed up with three containers of leftover rice and sat at my counter while I taught her how to make it. We ended up eating standing up, laughing at how quickly our moods shifted from sad to surprisingly comforted. Sometimes simple food is exactly what helps people heal.

Making It Your Own

The beauty of fried rice is its flexibility. I have made countless variations based on what is in my fridge or what needs to be used up before it goes bad. The basic technique stays the same while the ingredients can change completely based on your mood or what is available.

Protein Variations

Sometimes I use shrimp which cook incredibly fast and add a lovely sweetness. Pork belly cubes create these incredible crispy edges. Crispy tofu cubes work beautifully for a vegetarian version. Even leftover roast chicken or turkey can be excellent.

Vegetable Swaps

Bell peppers add sweetness and crunch while corn brings pops of sweetness throughout. Bean sprouts add freshness and texture when stirred in at the end. Some nights I use whatever vegetable odds and ends are in my crisper drawer.

• Frozen mixed vegetables work perfectly fine when fresh is not available
• Frozen peas and carrots do not need to be thawed before hitting the hot wok
• Add any quick cooking vegetables during the last few minutes so they stay crisp

Save

Every time I make this now, I think about how something so humble and simple can bring so much comfort to a table. That is the real magic of cooking.

Recipe FAQs

→ Why should I use day-old rice?

Day-old rice has less moisture, which prevents the dish from becoming mushy. The grains firm up overnight in the refrigerator, making them separate beautifully during stir-frying for that perfect fluffy texture.

→ Can I use fresh rice instead?

Yes, spread freshly cooked rice on a baking sheet and let it cool completely before cooking. You can even refrigerate it for 1-2 hours to help dry the grains. This helps achieve better texture when stir-frying.

→ What protein alternatives work well?

Shrimp, pork, beef, or tofu all make excellent substitutes. Adjust cooking times accordingly—shrimp cooks quickly while pork and beef may need slightly longer than chicken.

→ How do I prevent soggy vegetables?

Keep the heat at medium-high and stir-fry vegetables quickly. Don't overcrowd the wok, and add vegetables in order of cooking time—carrots and onions first, then quick-cooking peas.

→ Can I make this ahead?

While best served fresh, you can prep all ingredients in advance. Cook and store in the refrigerator for up to 3 days. Reheat in a wok with a splash of oil to restore texture.

→ What vegetables can I add?

Bell peppers, corn, bean sprouts, snap peas, or broccoli work beautifully. Add harder vegetables earlier in cooking and delicate ones like bean sprouts near the end.