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Chicken Fried Rice

The fridge-cleanout dinner: cold rice, one egg, and a screaming-hot pan. Better than takeout.

⏱ 20 min

Ingredients (5)

  • ✦ 4 cups cold cooked rice (day-old is best)
  • ✦ 3 large eggs
  • ✦ 1 lb chicken thigh or breast, diced
  • ✦ 2 cups frozen peas and carrots
  • ✦ 3 tbsp soy sauce

Let's cook

  1. 1Day-old rice is the secret — cold, dry grains fry up separate instead of mushy.
  2. 2Season the diced chicken with a splash of soy sauce and cook it in a hot, oiled pan until it's just white through, then slide it onto a plate.
  3. 3Beat the eggs and scramble them in the same pan, then add them back to the chicken.
  4. 4Toss in the frozen peas and carrots and cook 2 minutes, then add the rice, breaking up any clumps, and fry 3–4 minutes until hot with crispy edges.
  5. 5Return the chicken and eggs, pour the soy sauce around the edges of the pan, toss everything together, and serve hot.

Recipe source

Adapted with credit from The Woks of Life — Chicken Fried Rice ↗

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