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Chicken Fried Rice Recipe

If you don't have a wok, use a large saute pan (like a frying pan, but with high sides) or even a large dutch oven. You need the high sides in a stir fry - so that ingredients don't spill out as you toss. Feel free to substitute the chicken with pork, turkey or beef. I also like using ground meat too.
4.78 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 364 kcal


  • 1/2 pound chicken meat small dice (or use lean ground chicken)
  • 2 tablespoons soy sauce divided
  • 1 teaspoon cornstarch
  • 1 teaspoon Chinese rice wine or dry sherry - optional
  • 1/2 teaspoon Asian sesame oil
  • 1 stalk green onion chopped
  • 2 eggs
  • 1 cup frozen peas
  • 3 cups leftover rice grains separated (use wet fingers)
  • 1 tablespoon oyster sauce or 1 teaspoon fish sauce
  • cooking oil canola, peanut, vegetable


  • In a bowl, mix together the chicken, just 1 tablespoon of the soy sauce, cornstarch, rice wine and sesame oil. Stir and let marinate while you proceed to next step.
  • Heat a wok over medium-high heat. When hot, swirl in about 2 teaspoons of cooking oil. Add in the green onion. Stir fry for 10 seconds. Add in egg and scramble briskly until the egg is just barely set. Remove egg to plate. Wipe wok clean.
  • Return wok to stove, turn heat to high. When hot, swirl in a little more cooking oil. Add in the marinated chicken and spread out all over the surface of the wok in single layer. Let cook for 1 minute, undisturbed. Flip and toss, spread out again and let cook for another minute. By now, the chicken should be NEARLY cooked through (depends on how big your chicken pieces are). Remove chicken from wok and set aside.
  • Return wok to high heat. When hot, swirl in a little more cooking oil, about 1 tablespoon. Add in the rice. Spread out over surface of wok and let cook, undisturbed, for 1 minute. Flip and toss, spread out again, let cook for 1 minute.
  • Add back into the wok, the chicken and eggs. Add in the frozen peas. Give it a good toss. Add in the remaining soy sauce, oyster sauce (or fish sauce) and freshly ground black pepper. Toss again and spread rice out over surface of wok. Let cook, 1 minute. Toss very well, spread out and cook for an additional minute. Taste the fried rice, and adjust with more soy sauce, if desired. Fried rice is ready when each grain of rice is heated through and hot, and the chicken is cooked through.


Calories: 364kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 124mgSodium: 1134mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 1630IUVitamin C: 16.8mgCalcium: 43mgIron: 1.9mg
Keyword chicken, fried rice
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