Crispy Chicken Fried Rice (Printer View)

Savory chicken and crisp vegetables tossed with aromatic rice in a flavorful Asian-inspired sauce.

# What you'll need:

→ 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 & 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 for heat
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

# Method:

01 - Slice vegetables, mince garlic and ginger, and portion cold jasmine rice. Ensure all ingredients are prepped and within reach before cooking.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it apart with a spatula as it cooks until browned and cooked through, approximately 4-5 minutes. Season lightly with salt and pepper. Transfer to a plate.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté minced garlic, ginger, and white portions of green onions for 1 minute until fragrant.
04 - Add cabbage and carrots to the pan. Stir-fry for 3-4 minutes until just tender while maintaining a crisp texture. If using bean sprouts, add and cook 1 minute longer.
05 - Push vegetables to the side of the pan, creating an empty space. Crack eggs into the empty area, scramble until just set, then fold into the vegetables.
06 - Add cold jasmine rice to the pan and return cooked chicken. Toss all components together, breaking up rice clumps to achieve an even texture.
07 - Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes if using. Toss thoroughly to combine and heat through for approximately 2-3 minutes. Taste and adjust seasoning as needed.
08 - Remove from heat. Transfer to serving plates or a large platter. Garnish with toasted sesame seeds and additional sliced green onions before serving.

# Expert Advice:

01 -
  • All the egg roll flavor without the frying: You get that savory, gingery, slightly sweet essence in every bite without standing over hot oil.
  • It comes together in 40 minutes flat: Perfect for those nights when you're hungry now, not in an hour.
  • Completely customizable: Ground turkey, pork, tofu, or extra vegetables—make it exactly what you're craving.
  • Actually tastes better the next day: Leftovers reheat beautifully and often develop even deeper flavors.
02 -
  • Day-old rice is absolutely essential: Fresh, warm rice will absorb moisture and turn into a mushy, sticky mess instead of staying light and separated. Make your rice the day before or cook it early morning, spread it on a plate to cool completely, then refrigerate it.
  • Don't add the eggs too early: Scrambled eggs in the beginning get overcooked and turn rubbery by the time you're done stirring. Add them near the end so they stay silky.
  • Keep your heat high but don't walk away: Fried rice needs movement and attention, but it also needs real heat to develop that slight char and toasted flavor that separates it from plain rice with stuff mixed in.
03 -
  • Use a wok if you have one: The high sloped sides let you toss everything easily without spilling, and the shape naturally creates that restaurant-quality char you're after. A large skillet works perfectly fine though.
  • Add your sesame oil at the very end: Sesame oil has a low smoke point and burns easily, releasing bitter flavors; it's meant to finish the dish, not cook in it.
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