Crispy Chicken Fried Rice (Print)

Savory chicken, crisp cabbage and carrots, fragrant jasmine rice wok-tossed with Asian seasonings for an egg roll-inspired one-pan meal.

# Ingredients:

→ 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

→ Sauces & Seasonings

10 - 3 tablespoons soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon white pepper
14 - 1/2 teaspoon chili flakes, optional
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

# Instructions:

01 - Slice all vegetables, mince garlic and ginger, and ensure rice is cold and ready for cooking.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook while breaking apart with a spatula until browned and cooked through, approximately 4 to 5 minutes. Season with salt and pepper. Transfer to a plate.
03 - Add remaining 1 tablespoon oil to the skillet. Sauté garlic, ginger, and white portions of green onions for 1 minute until fragrant.
04 - Add cabbage and carrots. Stir-fry for 3 to 4 minutes until tender-crisp. If using bean sprouts, add and cook for 1 minute longer.
05 - Push vegetables to the pan's perimeter. Crack eggs into the center space and scramble until set. Mix into vegetables.
06 - Add cold rice and return cooked chicken to the skillet. Toss ingredients together, breaking apart any rice clumps.
07 - Pour soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes over the mixture. Toss thoroughly to combine and heat through for 2 to 3 minutes. Adjust seasoning to taste.
08 - Transfer to serving plates. Top with toasted sesame seeds and additional green onions.

# Pro Tips:

01 -
  • It tastes like your favorite egg roll filling but comes together in one pan without any frying involved.
  • Day-old rice transforms into something crispy and satisfying, making it perfect for using up what's already in your fridge.
  • The whole thing comes together faster than ordering takeout, and you actually know what's in it.
02 -
  • Day-old or cold rice is absolutely essential; warm or fresh rice will steam rather than fry and everything becomes mushy instead of having that satisfying texture.
  • Don't skip browning the chicken properly because those crispy bits are where all the flavor comes from.
  • Taste as you go at the end because soy sauce saltiness varies by brand and you might want more sesame oil for aroma or rice vinegar for brightness depending on what you're tasting.
03 -
  • Cook your rice a day ahead specifically for fried rice, or if you're in a hurry, spread warm rice on a sheet pan and refrigerate it for 30 minutes—it won't be perfect but it's close enough.
  • Don't crowd the pan when browning the chicken; if your chicken layer is more than half an inch thick, break it into two batches because steam prevents browning.
  • Sesame oil is powerful and aromatic, so use it sparingly; you can always add more but you can't take it back.
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