I can never resist a pan of fluffy, savory chicken fried rice packed with juicy chicken, tender eggs, sweet peas, carrots, garlic, and shallots. This is the kind of takeout-style favorite that disappears fast.

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I’m wildly obsessed with this Chinese chicken fried rice because it hits every craving I have for savory, fluffy, takeout-style rice without tasting heavy. I love the way chilled jasmine rice stays separate and bouncy, soaking up all that salty, garlicky flavor while juicy chicken makes every bite feel legit satisfying.

And the texture. I keep going back for one more forkful, then another, because it has that wok-kissed, slightly glossy, deeply savory thing I never get tired of.

But honestly, it’s the balance for me. Big flavor, no fuss, the kind of leftovers I crave the next day too.

Ingredients

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Chilled jasmine rice keeps things fluffy, not mushy.
Day-old rice is the real MVP.
Chicken adds the hearty protein, so this feels like dinner, not a snack.
Eggs bring that soft, savory bite you expect in classic fried rice.
Peas and carrots add color, sweetness, and a little veggie balance.
Vegetable oil helps everything fry fast without tasting heavy or greasy.
Toasted sesame oil adds that cozy takeout smell.
A little goes far.
Garlic makes the pan smell amazing almost instantly.
You’ll notice it.
Shallot gives a gentle onion flavor that’s sweeter and less sharp.
Scallions add freshness and a tiny crunch at the end.
Soy sauce and oyster sauce bring salty, savory depth.
Basically, the good stuff.
White pepper adds quiet heat, while sugar helps balance the salty edges.

Ingredient Quantities

4 cups cooked and chilled jasmine rice (about 3 cups uncooked)

1 pound boneless skinless chicken thighs or breast, cut into 1/2 inch pieces

2 large eggs, lightly beaten

1 cup frozen peas and diced carrots, thawed

3 tablespoons vegetable oil, divided

1 teaspoon toasted sesame oil

3 cloves garlic, minced

1 small shallot, finely chopped

3 scallions, white and green parts separated and thinly sliced

2 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1/2 teaspoon fine salt, or to taste

1/4 teaspoon ground white pepper

1/4 teaspoon granulated sugar (optional, to balance flavors)

How to Make this

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1. Pat chicken dry and cut into 1/2 inch pieces; season with 1/4 teaspoon fine salt and 1/8 teaspoon white pepper and set aside.

2. Whisk eggs lightly with a pinch of salt. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat, pour in eggs, scramble briefly until just set, transfer to a plate and set aside.

3. Add another tablespoon vegetable oil to the hot wok. Add chicken in a single layer and stir-fry until cooked through and lightly browned, about 4 to 6 minutes. Transfer chicken to the plate with eggs.

4. Heat remaining 1 tablespoon vegetable oil plus 1 teaspoon toasted sesame oil in the wok. Add minced garlic and chopped shallot, stir-fry 30 to 45 seconds until fragrant but not burnt.

5. Add thawed peas and diced carrots and the white parts of the scallions, stir-fry 1 to 2 minutes until heated through.

6. Increase heat to high, add chilled jasmine rice, breaking up any clumps. Stir-fry 2 to 3 minutes so rice gets hot and slightly toasted.

7. Return chicken and scrambled eggs to the wok. Drizzle soy sauce and oyster sauce evenly over the rice, sprinkle 1/4 teaspoon sugar if using, and toss quickly to combine. Taste and adjust with remaining fine salt and white pepper if needed.

8. Stir in sliced green parts of the scallions, toss once more, then remove from heat. Serve hot.

Equipment Needed

1. Large wok or heavy skillet
2. Cutting board
3. Chef’s knife
4. Mixing bowl
5. Measuring spoons and measuring cups
6. Heatproof spatula or wok spatula
7. Small bowl or plate for cooked eggs and chicken
8. Garlic press or small mincing knife

FAQ

Q: Can I use freshly cooked hot rice? A: No. Use fully cooled and preferably chilled rice so the grains separate and do not turn mushy when stir-frying.

Q: Can I substitute the chicken with another protein? A: Yes. Shrimp, diced pork, tofu, or extra eggs work well. Adjust cooking times so shrimp or pork reach safe doneness and tofu is browned.

Q: How do I keep the fried rice from becoming soggy? A: Use chilled rice, cook over high heat in a wide pan, avoid overcrowding, and add sauces sparingly. A hot pan sears the grains and prevents steaming.

Q: Can I make this vegetarian or vegan? A: For vegetarian, replace chicken with tofu and use vegetarian oyster sauce or mushroom sauce. For vegan, omit eggs and use vegan oyster sauce or extra soy plus a pinch of sugar for balance.

Q: How long does leftovers keep and how should I reheat them? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of oil, or microwave briefly, stirring once, until heated through.

Q: My fried rice tastes bland. How can I boost the flavor? A: Increase soy sauce or oyster sauce slightly, add toasted sesame oil at the end, use more scallion whites while cooking and greens for brightness, and a pinch of white pepper or sugar to balance flavors.

Chinese Chicken Fried Rice Recipe Substitutions and Variations

Jasmine rice: long grain white rice or day old brown rice (slightly firmer texture, longer cooking time)
Chicken thighs: boneless shrimp, firm tofu (pressed and cubed), or thinly sliced pork loin
Low sodium soy sauce: tamari for gluten free or coconut aminos for lower sodium and a milder sweetness
Eggs: crumbled silken tofu for vegan option or omit and add extra peas/carrots and a splash more soy/tamari

Pro Tips

1. Use day old or very well chilled jasmine rice so the grains separate easily. If your freshly cooked rice is slightly sticky, spread it on a sheet pan and chill it in the fridge for 20 to 30 minutes before using.

2. Get your wok or skillet smoking hot before adding the rice. High heat gives you those slightly toasted, slightly chewy bits and prevents the dish from becoming mushy. Work quickly and keep the rice moving.

3. Cook the chicken and eggs separately and return them at the end so each ingredient keeps its texture and doneness. Cut the chicken small and uniform so it cooks in 4 to 6 minutes without overcooking the rice.

4. Taste and tweak at the finish. Because soy and oyster sauce distribute unevenly, drizzle them around the wok and toss, then sample. Add a pinch more salt, a touch more sesame oil, or a little sugar if the flavors need rounding.

Chinese Chicken Fried Rice Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

563

kcal

Equipment: 1. Large wok or heavy skillet
2. Cutting board
3. Chef’s knife
4. Mixing bowl
5. Measuring spoons and measuring cups
6. Heatproof spatula or wok spatula
7. Small bowl or plate for cooked eggs and chicken
8. Garlic press or small mincing knife

Ingredients

4 cups cooked and chilled jasmine rice (about 3 cups uncooked)
1 pound boneless skinless chicken thighs or breast, cut into 1/2 inch pieces
2 large eggs, lightly beaten
1 cup frozen peas and diced carrots, thawed
3 tablespoons vegetable oil, divided
1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 small shallot, finely chopped
3 scallions, white and green parts separated and thinly sliced
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1/2 teaspoon fine salt, or to taste
1/4 teaspoon ground white pepper
1/4 teaspoon granulated sugar (optional, to balance flavors)

Directions

Pat chicken dry and cut into 1/2 inch pieces; season with 1/4 teaspoon fine salt and 1/8 teaspoon white pepper and set aside.
Whisk eggs lightly with a pinch of salt. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat, pour in eggs, scramble briefly until just set, transfer to a plate and set aside.
Add another tablespoon vegetable oil to the hot wok. Add chicken in a single layer and stir-fry until cooked through and lightly browned, about 4 to 6 minutes. Transfer chicken to the plate with eggs.
Heat remaining 1 tablespoon vegetable oil plus 1 teaspoon toasted sesame oil in the wok. Add minced garlic and chopped shallot, stir-fry 30 to 45 seconds until fragrant but not burnt.
Add thawed peas and diced carrots and the white parts of the scallions, stir-fry 1 to 2 minutes until heated through.
Increase heat to high, add chilled jasmine rice, breaking up any clumps. Stir-fry 2 to 3 minutes so rice gets hot and slightly toasted.
Return chicken and scrambled eggs to the wok. Drizzle soy sauce and oyster sauce evenly over the rice, sprinkle 1/4 teaspoon sugar if using, and toss quickly to combine. Taste and adjust with remaining fine salt and white pepper if needed.
Stir in sliced green parts of the scallions, toss once more, then remove from heat. Serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.