Crispy Chicken Fried Rice (Printable Version)

Savory chicken and crisp vegetables stir-fried with aromatic rice for egg roll flavors in one pan.

# Ingredient List:

→ Proteins

01 - 1.1 lbs ground chicken
02 - 2 large eggs

→ Vegetables

03 - 3 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned or shredded
05 - 1 cup bean sprouts, optional
06 - 4 green onions, sliced
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Rice

09 - 3 cups cooked jasmine rice, cold or day-old

→ Sauces and Seasonings

10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon white pepper or black pepper
14 - 1/2 teaspoon chili flakes, optional
15 - 1 tablespoon rice vinegar

→ Cooking Oils

16 - 2 tablespoons vegetable oil, divided

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced green onions

# Step-by-Step Instructions:

01 - Slice all vegetables, mince garlic and ginger, and ensure rice is cold and ready for cooking.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it up with a spatula, and cook until browned and cooked through, approximately 4 to 5 minutes. Season lightly with salt and pepper. Transfer to a plate.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add cabbage and carrots to the pan. Stir-fry for 3 to 4 minutes until tender but still crisp. If using bean sprouts, add and cook for 1 additional minute.
05 - Push vegetables to the side of the pan. Crack eggs into the empty space, scramble until just set, then mix into the vegetables.
06 - Add cold rice to the pan and return cooked chicken. Stir everything together, breaking up any rice clumps.
07 - Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes. Toss everything well to combine and heat through for 2 to 3 minutes.
08 - Taste and adjust seasoning as needed. Remove from heat and garnish with sesame seeds and extra green onions before serving.

# Expert Advice:

01 -
  • One pan means one cleanup, and honestly, that's half the battle on a weeknight.
  • It tastes like you ordered takeout, but you control every flavor and actually know what's in it.
02 -
  • Day-old rice is non-negotiable—fresh, warm rice will turn into mushy glue no matter how careful you are, and you'll wonder why everyone raves about fried rice.
  • Don't skip the step of removing the chicken before adding the other ingredients; it lets you control the pan heat better and keeps the chicken from overcooking while everything else cooks.
03 -
  • If your pan isn't large enough, a wok is worth having—it's designed to handle high heat and constant tossing, which keeps everything cooked evenly.
  • Toast your own sesame seeds in a dry skillet for ten seconds right before serving; they smell incredible and taste fresher than pre-toasted ones that have been sitting around.
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