Chicken Fried Rice

Chicken Fried Rice (serves 2–3)

Ingredients

• 3 cups cold cooked rice (day-old is best)

• 1 cup chicken breast or thigh, diced

• 2 tbsp oil (neutral like canola or peanut)

• 2 eggs, beaten

• ½ cup frozen peas

• ½ cup carrots, diced

• ½ small onion, thinly sliced

• 2–3 tbsp soy sauce (to taste)

• 1 tsp sesame oil

• 1–2 cloves garlic, minced

• Optional but great:

  • ½ tsp white pepper

  • 1 tbsp oyster sauce

  • Chopped green onions for finishing

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Instructions

1. Prep first
   Break up the cold rice with your hands so it’s loose, not clumpy.

2. Cook the chicken
   Heat 1 tbsp oil in a hot pan or wok. Add chicken, season lightly with salt and pepper, and cook until golden and cooked through. Remove and set aside.

3. Scramble the eggs
   Add a little more oil if needed. Pour in eggs, scramble softly, then push to the side of the pan.

4. Veg time
   Add onion, carrots, peas, and garlic. Stir-fry 1–2 minutes until fragrant and just tender.

5. Rice in
   Add rice. Spread it out and let it sit for 30–45 seconds before stirring—this helps it get that fried texture.

6. Season & combine
   Add soy sauce, oyster sauce (if using), white pepper, and sesame oil. Return chicken to the pan and toss everything well.

7. Finish
   Taste and adjust seasoning. Top with green onions if you like.

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Pro Tips

• High heat = better flavor 🔥

• Don’t overcrowd the pan—cook in batches if needed

• Cold rice is non-negotiable for good fried rice texture

If you want, I can tweak this into takeout-style, vegetarian, shrimp, or extra smoky wok-hei vibes 😄