Print

Amazing 1-Wok Chicken Fried Rice Memory

Chicken Fried Rice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recreate that savory, takeout-style chicken fried rice right in your own kitchen. This recipe uses day-old rice, tender chicken pieces, scrambled egg, and fresh vegetables, all coated in classic soy sauce flavor. It is a quick, satisfying one-wok meal.

Ingredients

Scale
  • 3 cups cooked day-old white rice, chilled
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons soy sauce (plus more for taste)
  • 1 tablespoon vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger (optional)
  • 1 tablespoon sesame oil

Instructions

  1. Toss the chicken pieces with 1 tablespoon of the soy sauce.
  2. Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken and set it aside.
  3. Add the remaining 1/2 tablespoon of oil to the wok. Pour in the beaten eggs to scramble. Cook quickly, breaking them into small pieces, then remove the eggs and set them aside.
  4. Add the remaining 1/2 tablespoon of oil to the wok. Add the chopped onion and cook until softened, about 2 minutes. Add the minced garlic and ginger (if using) and cook for 30 seconds until fragrant.
  5. Add the frozen mixed vegetables to the wok and cook until heated through, about 3 minutes.
  6. Add the chilled rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes until the rice is heated through.
  7. Return the cooked chicken and scrambled eggs to the wok.
  8. Drizzle the remaining 1 tablespoon of soy sauce and the sesame oil over the mixture. Toss everything together quickly until well combined and heated through.
  9. Taste and add more soy sauce if you desire more saltiness. Serve immediately.

Notes

  • Using cold, day-old rice is key for the best texture; it keeps the grains separate.
  • You can substitute brown rice, but the cooking time may need slight adjustment.
  • Richard prefers using a splash of oyster sauce with the soy sauce for deeper umami flavor.

Nutrition

Find it online: https://delishdiarist.com/chicken-fried-rice-recipe-one-wok-meal/