Fried Rice
A quick, satisfying stir-fry of cold rice with eggs, tender chicken, and colorful vegetables, all brought together with a savory touch of soy sauce. This American-style fried rice is endlessly adaptable and perfect for using up leftovers. Ready in under 30 minutes, it's a weeknight hero that beats takeout every time.
For 4 servings
- prep · ~10 min
Prep all ingredients before you start cooking.
1.Dice chicken breast into small, even cubes. Season lightly with a pinch of salt and pepper.2.Finely chop the onion, mince the garlic, and finely dice the carrot.3.Lightly beat the eggs in a small bowl. Have the cold, cooked rice ready and break up any clumps with your fingers.TIPDay-old rice is essential — it's drier and won't turn mushy in the wok. - fry · ~2 min
Scramble the eggs.
1.Heat 1 teaspoon of vegetable oil in a wok over medium-high heat until shimmering.2.Pour in the beaten eggs and scramble quickly, breaking them into small pieces as they cook.3.Once just set, transfer the eggs to a plate and set aside.TIPRemove the eggs while they're still slightly soft; they'll finish cooking from residual heat. - fry · ~4 min
Cook the chicken.
1.Add 1 more teaspoon of oil to the same wok over medium-high heat.2.Add the diced chicken in a single layer and let it sear undisturbed for 1 minute.3.Stir-fry for 2-3 minutes until cooked through and lightly golden. Transfer to the plate with the eggs.TIPDon't crowd the chicken — giving each piece space ensures browning, not steaming. - fry · ~6 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tablespoon of oil to the wok and heat until shimmering.2.Add the chopped onion and stir-fry for 2 minutes until translucent.3.Add the minced garlic and cook for 30 seconds until fragrant.4.Toss in the diced carrot and green peas. Stir-fry for 2-3 minutes until the carrot is tender-crisp.TIPKeep everything moving in the wok — high heat and constant stirring are the secrets to great fried rice. - fry · ~3 min
Fry the rice.
1.Add the cold rice to the wok, breaking up any remaining clumps.2.Pour the soy sauce over the rice and toss well to coat every grain evenly.3.Spread the rice out in the wok, let it sit for 30 seconds to get slightly crispy, then toss again. Repeat 2-3 times over 2 minutes.TIPDon't stir constantly during the 'sit and crisp' phase — that toasty, wok-fried flavor comes from brief contact with the hot metal. - mix · ~1 min
Combine and finish.
1.Return the cooked chicken and scrambled eggs to the wok.2.Drizzle with sesame oil and toss everything together until well combined and heated through, about 1 minute.3.Taste and adjust seasoning with another pinch of salt and pepper if needed. - serve
Garnish with sliced spring onions and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice straight from the fridge — it's drier and prevents a mushy texture.
- 2Cook in a blazing hot wok or skillet and keep ingredients moving for that signature wok hei flavor.
- 3Season the chicken lightly before cooking to build flavor from the inside out.
- 4Let the rice sit undisturbed for 30 seconds after adding it to the wok to develop crispy, browned bits.
- 5Add the sesame oil at the very end only as a finishing drizzle to preserve its delicate aroma.
- 6Swap in leftover roast pork or shrimp instead of chicken for an easy variation.
- 7Make a double batch — fried rice keeps well in the fridge for 3-4 days and reheats beautifully.
Adapt it for your goals.
Vegetarian
Omit the chicken and double the vegetables (add bell pepper, corn, or mushrooms) for a hearty, plant-based version that's just as satisfying.
low oilLow-oil
Reduce the vegetable oil to 1 tablespoon total by cooking the eggs and chicken in a nonstick pan without added oil, then stir-frying the vegetables and rice in the remaining oil for a lighter dish.
high proteinHigh-protein
Replace half the rice with riced cauliflower and add an extra egg or a handful of edamame for a protein-packed, lower-carb twist.
spicySpicy
Add 1-2 teaspoons of chili garlic sauce or sriracha along with the soy sauce, plus a pinch of red pepper flakes with the garlic, for a fiery kick.
jainJain
Replace onion and garlic with asafetida (hing) and use only plant-based ingredients — omit the egg and chicken, and add cubed tofu or extra vegetables like bell peppers and zucchini.
Why this is on our healthy list.
Good Source of Lean Protein
Chicken breast and eggs provide high-quality, lean protein that supports muscle repair and keeps you feeling full longer.
Rich in Vitamin A from Carrots
Finely diced carrots deliver a solid dose of beta-carotene, which your body converts to vitamin A for healthy vision and immune function.
Contains Antioxidant-Rich Vegetables
Green peas, carrots, and spring onions contribute a range of antioxidants that help combat oxidative stress and support overall wellness.
Quick and Balanced Meal
This dish combines carbohydrates, protein, and vegetables in one pan, making it a convenient, nutrient-dense option for a balanced dinner.
Frequently asked questions
Yes, but spread the hot rice on a baking sheet in a thin layer and refrigerate uncovered for 15-20 minutes to dry it out before using.
