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Chicken Fried Rice

This classic chicken fried rice isbudget-friendly, versatile, and guaranteed to become a go-to comfort food forthe whole family.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked and chilled white rice day-old rice works best
  • 2 cups cooked chicken breast diced
  • 2 tablespoons vegetable oil or sesame oil
  • 2 eggs lightly beaten
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots mix
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil for finishing
  • 2 green onions sliced
  • Salt and black pepper to taste

Method
 

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
  2. Add beaten eggs and scramble until just set. Remove and set aside.
  3. Add remaining oil to the pan and sauté onion and garlic until fragrant, about 2 minutes.
  4. Stir in chicken and cook until heated through.
  5. Add peas and carrots and cook for 2–3 minutes until tender.
  6. Add cooked rice, breaking up any clumps, and stir-fry for 3–4 minutes.
  7. Pour in soy sauce and oyster sauce (if using), mixing evenly to coat rice.
  8. Return scrambled eggs to the pan and stir to combine.
  9. Drizzle with sesame oil and season with salt and black pepper to taste.
  10. Garnish with sliced green onions and serve hot.

Notes

Chef’s Tips
  • Use cold, day-old rice for the best texture and to avoid mushiness.
  • Cook ingredients over high heat for authentic “wok hei” flavour.
  • You can swap chicken for shrimp, tofu, or leftover roast meat.
  • Add chili sauce or sriracha for a spicy kick.
  • Prep all ingredients before cooking—fried rice comes together very quickly.