Chicken Fried Rice with Egg (Printable)
A quick, savory bowl of fried rice featuring chicken, veggies, and scrambled egg.
# What you'll need:
→ Chicken
01 - 2 boneless skinless chicken breasts, diced (approximately 10.5 oz)
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon vegetable oil
→ Rice
05 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
06 - 1 cup frozen peas
07 - 1 cup diced carrots (about 2 medium carrots)
08 - 3 scallions, sliced (separating white and green parts)
→ Eggs
09 - 3 large eggs
10 - 1 tablespoon milk
11 - Salt and pepper, to taste
→ Seasonings & Sauces
12 - 3 tablespoons soy sauce
13 - 1 tablespoon oyster sauce (optional)
14 - 2 teaspoons sesame oil
15 - 2 tablespoons vegetable oil (for stir-frying)
16 - Freshly ground black pepper, to taste
# Directions:
01 - In a small bowl, combine diced chicken, 1 tablespoon soy sauce, cornstarch, and 1 teaspoon vegetable oil. Marinate for 10 minutes.
02 - Whisk together eggs, milk, salt, and pepper until smooth.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Stir-fry marinated chicken for 4 to 5 minutes until cooked through. Remove chicken and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Sauté diced carrots and white parts of scallions for 2 to 3 minutes until slightly tender. Add frozen peas and cook for an additional 1 minute.
05 - Push vegetables to one side of the pan. Pour in egg mixture and scramble gently until just set.
06 - Add cooked rice, breaking up any clumps. Stir-fry everything together for 2 to 3 minutes to heat through evenly.
07 - Return cooked chicken to the pan. Add soy sauce, optional oyster sauce, and sesame oil. Toss well to evenly coat and heat all ingredients.
08 - Stir in green parts of scallions. Adjust seasoning with freshly ground black pepper if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- It comes together in under 35 minutes, turning weeknight chaos into something that tastes like you've been cooking all day.
- Cold rice transforms into separate, fluffy grains instead of a clumpy mess—the kind of fried rice that actually looks like it came from a restaurant.
- You can prep everything in advance and have dinner on the table faster than delivery would arrive.
02 -
- Cold rice is non-negotiable—fresh rice has too much moisture and will turn into a gluey mess instead of fluffy, separate grains.
- Keep your heat high and your movements constant; you're not boiling this, you're wok-tossing it, which means everything should be sizzling and moving the whole time.
- Sesame oil burns easily, so add it at the very end when the pan is still hot but you're ready to serve, never during the initial cooking.
03 -
- Marinating the chicken isn't just flavor—the cornstarch creates a protective coating that keeps the meat tender even over high heat.
- Separating scallion whites and greens means the whites cook with everything else and the greens stay fresh and bright, giving you texture and flavor in one ingredient.