Crispy Chicken Fried Rice (Printable Version)

Savory fried rice with minced chicken, crisp cabbage, and classic egg roll seasonings for vibrant flavor.

# Ingredient List:

→ Proteins

01 - 1 lb ground chicken
02 - 2 large eggs

→ Vegetables

03 - 2 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned
05 - 1/2 cup green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Rice

08 - 3 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (optional)
11 - 1 tablespoon sesame oil
12 - 1 teaspoon rice vinegar
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon white pepper
15 - 1/2 teaspoon sugar

→ Toppings

16 - 1/4 cup crispy fried onions (optional)
17 - 1 tablespoon toasted sesame seeds

→ Oils

18 - 2 tablespoons neutral oil such as canola or vegetable oil

# Step-by-Step Instructions:

01 - Slice all vegetables, beat eggs in a small bowl, and ensure rice is chilled and ready for cooking.
02 - Heat 1 tablespoon neutral oil in a large wok or deep skillet over medium-high heat. Add ground chicken and cook for 5 minutes, breaking apart clumps until browned and cooked through.
03 - Add minced garlic and grated ginger to the chicken. Stir-fry for 1 minute until fragrant.
04 - Add cabbage and carrots to the pan. Stir-fry for 3 to 4 minutes until slightly softened while maintaining crispness.
05 - Push the chicken mixture to the side of the pan. Add remaining oil and pour in beaten eggs. Scramble gently until just set, then fold into the chicken and vegetables.
06 - Add chilled rice to the pan, breaking up clumps. Drizzle with soy sauce, oyster sauce if using, sesame oil, rice vinegar, black pepper, white pepper, and sugar. Stir-fry for 3 to 4 minutes until well combined and rice is heated through.
07 - Stir in green onions and cook for 1 minute. Taste and adjust seasonings as needed.
08 - Transfer to serving plates and garnish with crispy fried onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive at your door.
  • The chicken stays tender while everything else gets properly crispy and caramelized in one pan.
  • Leftover fried rice has never been easier because this is the kind of dish that actually improves when made ahead.
02 -
  • Cold rice is absolutely essential—warm or fresh rice will turn to mush, so plan ahead or use yesterday's leftover rice from takeout.
  • Don't crowd the pan when browning the chicken; if your wok seems packed, cook it in two batches instead of steaming everything.
  • The sequence matters: aromatics first, then vegetables, then eggs, then rice, because each step builds on the last and the timing keeps everything from overcooking.
03 -
  • Invest in a good wok or deep skillet and keep your heat up—low heat is the enemy of fried rice because you need that intensity to get everything crispy and caramelized.
  • Taste as you go and adjust your seasoning aggressively; by the time you think it needs more soy sauce, you probably already need it.
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