Chicken Fried Rice

Ingredients

• 45 ml (3 tablespoons), dividedbutter
• 2 mediumcarrots, peeled and diced
• 1 mediumwhite onion, diced
• 3 clovesgarlic, minced
• 5 ml (1 teaspoon)fresh ginger, minced
• A generous pinch of eachsalt and freshly ground black pepper
• 3eggs, whisked
• 600 g (4 cups)cooked and chilled rice, preferably jasmine
• 300 g (2 cups), about 450 g (1 lb) chicken breastscooked chicken, cubed
• 45–60 ml (3–4 tablespoons)fish sauce or soy sauce
• 15 ml (1 tablespoon), or more to tastetoasted sesame oil
• 110 g (¾ cup)frozen peas
• 3green onions, thinly sliced, for garnish

Instructions

1. 1

   Soften the vegetables

   Melt 15 ml (1 tablespoon) of the butter in a large skillet over medium-high heat. Add the carrots, onion, garlic and ginger, then season with a generous pinch of salt and freshly ground black pepper. Sauté for about 3–4 minutes, until the carrots and onion are soft.

2. 2

   Scramble the eggs

   Push the vegetables to one side of the skillet, or transfer them to a plate if the skillet is small. Melt another 15 ml (1 tablespoon) of butter in the empty side, add the eggs and cook, stirring occasionally, until scrambled. Keep the eggs separate from the vegetables while they cook so they stay fluffy, then mix them into the vegetables.

3. 3

   Fry the rice

   Melt the remaining 15 ml (1 tablespoon) of butter in the skillet. Immediately add the chilled rice, cooked chicken, fish sauce and sesame oil, and stir to combine. Continue stirring for an additional 3 minutes to fry the rice.

4. 4

   Finish and serve

   Remove the skillet from the heat. Stir in the sliced green onions and serve warm.

What is chicken fried rice?

Fried rice is a Chinese dish made by cooking rice in a hot pan with other ingredients. This version pairs it with chicken, vegetables and scrambled egg for a one-pan meal.

Chilled cooked rice helps the grains stay distinct as they fry, while fish sauce or soy sauce and sesame oil bring savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 531 calories, 33g protein, 56g carbs, 18g fat.

The rice supplies most of the carbohydrates, while butter and sesame oil contribute much of the fat. Chicken and eggs provide most of the protein. For a more balanced plate, serve it with an extra portion of vegetables.

Why chilled rice matters

Rice choice: Jasmine rice is suggested for its fragrant, tender grains, but the key here is that it is already cooked and chilled.

Pan-ready grains: Cold rice is easier to stir through the other ingredients without turning the mixture into a soft, sticky mass.

Build flavour in stages

Vegetables first: Cooking the carrots and onion for 3–4 minutes softens them before the rice goes into the skillet. Garlic and ginger join them at the same time, so their flavour carries through the dish.

Seasoning: The recipe uses fish sauce, with soy sauce as an alternative, and finishes with toasted sesame oil. Start within the suggested sauce range and adjust to taste.

Keep the eggs fluffy

Separate space: Move the vegetables aside before adding the second portion of butter and the whisked eggs. If the skillet is too small, set the vegetables on a plate while the eggs cook.

Doneness cue: Stir the eggs occasionally and cook until scrambled, then mix them with the vegetables. This gives the eggs room to set before they are combined.

Fry without overcooking

Add the rice, cooked chicken, fish sauce and sesame oil as soon as the final butter has melted. Stir everything together, then continue for 3 minutes to fry the rice.

The method keeps the cooking brief: the vegetables soften first, while the chicken is already cooked and only needs to be heated through with the rice.

Serve it warm

Finish: Take the skillet off the heat before stirring in the sliced green onions. Their fresh bite contrasts with the savoury rice.

Pairing: Serve the fried rice on its own for a quick meal, or alongside a simple vegetable dish if you would like more vegetables on the plate.

Recipe notes & tips

• Dice the carrots and onion before heating the skillet so they are ready to add together.
• Keep the eggs on their own side of the skillet until they are scrambled.
• Use chilled rice so it is easier to stir through the pan without clumping.
• Have the cooked chicken and sauces ready before adding the final butter.
• Taste before serving, as fish sauce and soy sauce can vary in saltiness.

Variations

• Use soy sauce: Swap it for the fish sauce for a different savoury flavour.
• Adjust the sesame oil: Add more to taste, as suggested in the recipe.
• Change the rice: Use another variety of cooked rice if jasmine is unavailable.
• Add the peas: Stir in the frozen peas with the rice so they warm through as it fries.
• Garnish generously: Add the sliced green onions just before serving for a fresh finish.

Common mistakes to avoid

• Adding warm rice: Chilled rice is easier to stir and helps keep the grains distinct.
• Mixing the eggs too soon: Scramble them separately from the vegetables first so they can stay fluffy.
• Leaving the vegetables in a crowded pan: Set them aside on a plate if there is not enough room to cook the eggs.
• Overcooking the vegetables: Sauté for about 3–4 minutes, just until the carrots and onion are soft.
• Skipping the final fry: Stir the combined rice mixture for an additional 3 minutes as directed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, stirring partway through so the rice and chicken warm evenly.

Frequently asked questions