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Chinese Chicken Fried Rice: 15-Minute Best

This 15-minute Chinese Chicken Fried Rice is the ultimate weeknight hack, delivering authentic restaurant-style flavors right to your kitchen. By using cold, day-old rice and high-heat techniques, you can achieve perfectly bouncy grains with a savory, umami-rich finish.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cold, day-old jasmine rice
  • 1 lb chicken breast or thighs, finely diced
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 3 tablespoons vegetable or canola oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 stalks green onions, thinly sliced
  • Optional: 1/2 teaspoon white pepper
  • Optional: 1 tablespoon oyster sauce for added richness

Equipment

  • Large wok or non-stick skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Small mixing bowl (for eggs)
  • Measuring cups and spoons

Method
 

  1. Prepare all ingredients by dicing the chicken and measuring out sauces and aromatics before you begin, as the cooking process is very fast.
  2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
  3. Add another tablespoon of oil to the same pan. Add the minced ginger and garlic, sautéing for about 30 seconds until highly fragrant.
  4. Push the aromatics to the side of the pan and pour the beaten eggs into the empty space. Scramble them until they are just set.
  5. Add the cold rice, frozen peas, carrots, and the cooked chicken back into the pan with the eggs and aromatics.
  6. Drizzle the soy sauce (and optional oyster sauce if using) evenly over the rice. Toss everything together vigorously for 2 minutes to ensure the rice is well-coated and properly toasted.
  7. Stir in the sesame oil and half of the green onions, giving it one final mix to combine.
  8. Serve hot, garnished with the remaining green onions, and add white pepper or chili oil to taste.

Notes

Always use cold, refrigerated rice; if you are in a rush, spread fresh rice on a baking sheet and freeze for 10 minutes to dry it out. Do not overcrowd the pan to ensure the chicken sears rather than steams. For a 'clean-out-the-fridge' meal, feel free to add corn, diced bell peppers, or edamame. Store leftovers in an airtight container in the refrigerator for up to 3 days.