Chicken fried rice is one of the easiest ways to bring Chinese takeout flavour into a home kitchen without relying on heavy shortcuts. The best versions are quick, savoury, and built on good heat, cold rice, and simple seasoning.
This Chinese chicken fried rice recipe starts with day old rice because separate grains create the right texture. Fresh rice usually turns soft and clumpy, which takes away that familiar restaurant feel.
Ingredients
- 3 cups cold cooked rice
- 250 grams diced chicken
- 2 eggs
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup carrots, finely diced
- 1/2 cup peas
- 2 spring onions, sliced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white pepper
- Salt if needed
Method
Cook the chicken first in a hot wok or broad pan until lightly browned. Remove it and scramble the eggs quickly in the same pan. Add a little more oil, then cook onion, garlic, carrots, and peas for a short time so they stay bright and crisp.
Add the cold rice and break up every clump. Return the chicken and eggs to the pan. Season with soy sauce, dark soy sauce, sesame oil, and white pepper. Toss on high heat until the rice is evenly coated and lightly smoky. Fold in the spring onions at the end.
Tips for better fried rice
Use a large pan, avoid overcrowding, and keep the heat confident. Fried rice is not about long simmering. It is about movement, speed, and preserving texture.
Serving suggestions
This Chinese fried rice recipe works as a complete meal, but it also pairs well with chili chicken, stir fried greens, or a light soup. It is a practical recipe for busy evenings and one of the best ways to reuse leftover rice without losing flavour.