Chicken Fried Rice

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Rice

• 3 cups cooked long-grain or basmati rice, completely cooled
• 1 tablespoon cooking oil
• ½ teaspoon salt

For the Chicken

• 2 cups boneless chicken, cut into small bite-sized pieces
• 1 tablespoon soy sauce
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic paste
• 1 tablespoon cooking oil

For the Fried Rice

• 2 tablespoons cooking oil
• 3 cloves garlic, finely minced
• 1 small onion, finely chopped
• ½ cup carrots, finely diced
• ½ cup green peas
• ½ cup green bell pepper, finely chopped
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce, optional
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon white pepper, optional
• 2 green onions, finely chopped
• 1 teaspoon sesame oil, optional

Instructions

1. Prepare the Chicken

1. Add the chicken to a bowl.
2. Mix in soy sauce, black pepper, salt, and garlic paste.
3. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
4. Add the chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.
5. Remove the chicken and set aside.

2. Prepare the Fried Rice

1. Heat 2 tablespoons oil in the same wok over high heat.
2. Add the minced garlic and chopped onion. Stir-fry for about 30–60 seconds.
3. Add the carrots, peas, and bell pepper. Stir-fry for 2–3 minutes until slightly tender but still crisp.
4. Push the vegetables to one side of the wok.
5. Pour the beaten eggs into the empty side and scramble until just cooked.
6. Add the cooled cooked rice and toss everything together.

3. Add the Seasoning

1. Pour in the soy sauce and oyster sauce.
2. Add black pepper, white pepper, and a little salt if needed.
3. Add the cooked chicken.
4. Stir-fry everything over high heat for 3–5 minutes, tossing frequently.
5. Turn off the heat and mix in the chopped green onions.
6. Drizzle with sesame oil if desired.

Tips for Perfect Fried Rice

• Use cold, leftover rice whenever possible. Freshly cooked rice can become soft and sticky.
• Keep the wok or pan very hot for the best fried-rice texture.
• Don’t overcrowd the pan; cook in batches if necessary.
• Add salt carefully because soy sauce and oyster sauce are already salty.
• For a more restaurant-style flavor, add a tiny splash of sesame oil at the end.

Serving Suggestion

Serve hot with chili sauce, garlic sauce, or your favorite Asian-style dipping sauce.