Chicken Fried Rice (Wok-Style, Day-Old Rice)
Chicken fried rice — separate, chewy grains of day-old rice wok-tossed with egg, chicken and scallion in savory soy. The takeout comfort classic, with the secret to non-mushy rice.
Prep Time10m
Cook Time10m
Yield4 servings
CuisineChinese
Ingredients
- Cooked day-old rice 4 cups, cold and separated
- Chicken thigh or breast 250g, small dice
- Eggs 3
- Frozen peas + carrot dice ½ cup
- Scallions 3, chopped
- Garlic 2 cloves, minced
- Light soy sauce 2 tbsp
- Dark soy sauce ½ tsp (color, optional)
- Sesame oil 1 tsp
- White pepper ¼ tsp
- Salt to taste
- Neutral oil 3 tbsp
- Marinade: soy sauce 1 tsp + cornstarch ½ tsp (for chicken)
Steps
- Marinate chicken 5 min. Break up cold rice with wet hands so grains separate.
- Hot wok, 1 tbsp oil: scramble eggs just set; remove.
- Add 1 tbsp oil; stir-fry chicken until cooked; add garlic, peas and carrot 1 min.
- Add rice; turn heat to high; press and toss to break clumps and fry 2–3 min until grains are hot and slightly toasty.
- Return egg; add soy sauces, white pepper, salt; toss to color evenly. Finish with scallion and sesame oil.
Tips
Day-old cold rice is non-negotiable — fresh rice steams and turns mushy. High heat and constant tossing give wok hei. Add soy around the wok edge so it sizzles and caramelizes, not pools.
