Chicken Fried Rice Recipe

Ingredients

• 2 cups Long Grain Rice (day‑old, cooked and refrigerated)
• 1.5 pounds Boneless Skinless Chicken Thighs (trimmed of excess fat, cut into bite‑size pieces)
• 2 cups Frozen Mixed Vegetables (peas, corn, carrots; thawed)
• 3 units Eggs (large)
• 3 tablespoons Unsalted Butter (softened, divided)
• 2 tablespoons Extra Virgin Olive Oil (for cooking chicken and eggs)
• 0.25 cup Regular Soy Sauce (adds salty umami)
• 0.25 cup Low Sodium Soy Sauce (optional alternative)
• 1 tablespoon Sesame Oil (adds nutty flavor at the end)
• 2 tablespoons Oyster Sauce (adds depth and slight sweetness)
• 1 tablespoon Minced Garlic (freshly minced)
• 5 units Green Onions (chopped, both white and green parts)
• to taste pinch Salt
• to taste pinch Black Pepper

Instructions

1. Prepare Ingredients

   Trim excess fat from the chicken thighs, cut into bite‑size pieces. Chop the green onions, mince the garlic, and measure all sauces and butter. Set a bowl aside for the cooked chicken.

   Time: PT5M

2. Cook Chicken

   Heat 2 tbsp olive oil in the wok over medium‑high heat. Add the chicken, season with a pinch of salt and pepper, and stir‑fry until browned and cooked through, about 5 minutes. Add a splash of regular soy sauce near the end for flavor.

   Time: PT5M

   Temperature: medium-high

3. Set Chicken Aside

   Transfer the cooked chicken to the prepared bowl and wipe the wok clean with a paper towel.

   Time: PT1M

4. Scramble Eggs

   Add 1 tbsp butter and a drizzle of olive oil to the wok, lower heat to medium. Crack the three eggs directly into the wok, let them sit untouched for a few seconds until the edges set, then gently stir with a wooden spoon to create soft curds. Remove and set aside with the chicken.

   Time: PT3M

   Temperature: medium

5. Stir‑Fry Vegetables

   Increase heat to medium‑high, add the remaining 2 tbsp butter. Toss in the frozen mixed vegetables and minced garlic. Stir‑fry until the veggies are heated through and the garlic becomes fragrant, about 4 minutes.

   Time: PT4M

   Temperature: medium-high

6. Add Rice and Flavorings

   Add the day‑old rice to the wok, breaking up any clumps. Drizzle with 1 tbsp sesame oil, 2 tbsp oyster sauce, and the remaining regular soy sauce (if needed). Stir‑fry, allowing the rice to coat with the sauces and become slightly crispy, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

7. Combine All Components

   Return the cooked chicken and scrambled eggs to the wok. Add the chopped green onions. Toss everything together for another 2–3 minutes so flavors meld. Taste and adjust salt or pepper if needed.

   Time: PT3M

   Temperature: medium-high

8. Serve

   Transfer the fried rice to a serving dish and enjoy immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Boneless Skinless Chicken Thighs: Chicken breast, Turkey thigh
• Instead of Frozen Mixed Vegetables: Fresh mixed vegetables, any leftover veggies
• Instead of Eggs: Egg substitute
• Instead of Unsalted Butter: Margarine, olive oil
• Instead of Extra Virgin Olive Oil: Vegetable oil, canola oil
• Instead of Regular Soy Sauce: Low‑sodium soy sauce, tamari
• Instead of Sesame Oil: Peanut oil
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Minced Garlic: Garlic powder (1 tsp)
• Instead of Green Onions: Chives

Equipment Needed

• Wok or Large Skillet
• Wooden Spoon or Spatula
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups
• Paper Towels
• Stove (induction or gas)

Critical Steps — Do Not Skip

• Trim and cut chicken to uniform bite‑size pieces
• Cook chicken until browned and reach safe internal temperature
• Use cold, day‑old rice to prevent clumping
• Let eggs set before scrambling for fluffy texture
• Add sauces at the end and stir‑fry quickly to coat rice

Chef Tips from the Video

• High heat is key – it gives the fried rice its characteristic slight char
• Day‑old rice absorbs sauces better and stays separate
• Add a splash of water (1 tbsp) if rice looks too dry during stir‑fry

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended – texture of rice degrades

Room temperature: Do not leave out more than 2 hours

Make-Ahead Tips

• Cook and refrigerate rice a day ahead
• Pre‑chop garlic, green onions, and vegetables
• Season and pre‑cook chicken, store separately

Frequently Asked Questions