Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (2024)

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In this authentic Chicken Fried Rice recipe, you’ll learn:

  • Stir fry secretsto creating flavorful, delicate, authentic Chinese fried rice. No gumminess, no soggy fried rice here!
  • Simple marinade for any type of meat to add to fried rice.
  • Fried rice variations – make your own family favorite!
  • Shortcut to fried rice when you don’t have leftover rice.

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Authentic Chinese fried rice is so easy to make….but so easy to get wrong. Oftentimes, those attempting fried rice without learning just a couple simple tricks will end up with a goopy, glue-y, heavy mess. I’ll show you the techniques for a restaurant-worthy, Chinese mom approved, Chicken Fried Rice.

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What kind of rice?

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Fried rice is made with leftover rice, that’s been refrigerated (though I’ll show youa shortcut later.) Leftover rice has had a chance to dry out a bit – which is a good thing – because we’re adding ingredients and liquids(soy sauce) that will add moisture back into the rice.

If you usedfreshly cooked, steaming hot rice – and addedmore liquids and ingredients, it becomes gummy and sticky.

You can use brown rice, jasmine rice (popular in SE Asia), short-grain rice (popular in Korea and Japan), basmati rice, multi-grain rice. It’s up to you – as long as it’s already cooked and previously refrigerated. When we cook rice, we’ll make a double batch, so that I have extra for fried rice later in the week.

Before you’re ready to make the fried rice, wet your hands and use your fingers to break up the rice grains – so that each rice grain is separate. You can do this with a fork, but it’s easier and faster to just use wet fingersto break up the clumps (rice doesn’t stick that well to wet hands.) If you don’t break up the clumps, you’ll have a really tough time in the wok, trying to break them up with a spatula.

Rice shortcut

Shortcut: If you’re hankering for some fried rice, but don’t have leftover rice, do this:

  1. Cook rice the normal way, but use 25% less water than normal. No need to be exact, just use a little less water.
  2. After rice cooked, open lid immediately, spread out on a baking sheet (or large plate/tray that will fit in freezer.) Let all the steam escape.
  3. Place baking sheet in the freezer, freeze for 30 minutes. Rice is now ready to use for fried rice. If rice completely frozen, you might have to let it sit out on counter for a bit to defrost.

The freezer will dry outthe rice grains, just enough to make fried rice. It’s not as good as day-old rice, but it will work in a pinch.

Marinate the chicken

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Marinate your meat, whether you use chicken breast, chicken thigh — or turkey, pork, beef, shrimp — in a little bit of soy sauce, sesame oil and cornstarch. Optional is to use Chinese rice wine (or dry sherry) in the marinade as well. You can marinate the chicken for as little as 5 minutes or up to overnight in refrigerator.

Just a half-pound of meat, cut in very small pieces, like the size of a small dice, will be enough to feed 4 people. We love using a little bit of meat to feed a lot of mouths in Chinese stir-fries!

Why use cornstarch? The cornstarch thickens up the soy sauce so that it clingsto the the meat.

Shortcut: use ground chicken, turkey, pork or beef. No slicing needed!

Other ingredients for Chicken Fried Rice

What else do you have in your refrigerator or freezer? We like using frozen peas or frozen diced mixed vegetables (no need to defrost, just use straight from freezer), chopped green onion and eggs. You can use pretty much any vegetable you want:

  • Diced: tomatoes, bell peppers, onion, shallots
  • Leftover: cooked broccoli (just give it a rough chop)
  • Minced garlic or grated fresh ginger
  • Julienned and then roughly chopped: fresh carrots, broccoli stems (peel first), cabbage, Napa cabbage, kale
  • Frozen: peas, diced vegetables
  • Shortcut item: a bag of broccoli slaw mix
  • Eggs

Have all your ingredients ready, at the stove. The stir-frying happens really fast!

Stir Frying Chicken Fried Rice

For the best fried rice, ingredients are added to the wok in batches, stir fried, then removed. They’ll be added back into the wok at a later time.

In this recipe, we’ll cook in this order:

  1. Scrambled eggs, then remove
  2. Chicken, then remove
  3. Rice, then add in the eggs, chicken and peas

Why cook things separately? Because I want my eggs to taste like eggs, and my chicken to be perfectly cooked. If you throw everything in the wok all at once, it will taste like a mish-mash of everything. Also, each ingredient has a different perfect cook time – the eggs will cook faster than the chicken – cooking each item separately ensures that nothing is under or over cooked.

First, the green onion and eggs. Swirl a little oil into a hot wok. Throw in the green onions, give it a quick stir for 10 seconds, then add in two eggs. Scramble and cooked just until set, about a minute. Then scoop out onto a plate. (in the photos, we didn’t use green onion.)

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Give the wok a good wipe, no need to rinse.

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If you’re using other fresh vegetables that need to be cooked, do that now. Hot wok + a little oil + vegetable. Stir fry untiljust cooked through.

Cook the chicken

Heat the wok over high heat. When very hot, swirl in cooking oil. When oil hot, add in the marinated chicken.

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Use your spatula to spread out the chicken into a single layer in the wok. Use all that surface area! Keeping the chicken in a single layer helps the chicken caramelize and cook nicely. Crowded chicken will result in little browning – the chicken will end up “steaming” instead of browning. Once it’s in the wok, just leave it alone and give it time and space to brown.

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Resist the temptation tomess with the chicken – just leave it alone. When you move the chicken around too much, it won’t have time to brown.

Take a peek under piece of chicken. Browned? Nowflip, stir and toss!

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Then spread out on wok again. Let’s let the other sides of the chicken brown.

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Once chicken isnearlycooked through, turn off heat and remove chicken. If the chicken is only 80% of the way cooked through, that’s perfect. We’ll add the chicken back into the wok later to finish cooking. It’s important that you don’t overcook the meat.

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Add the rice

Wipe the wok clean, if desired. Heat the wok again, on high and swirl a little more cooking oil in the wok. When hot, add in the rice.

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Spread it all around the surface area of the wok, Use all that space! Spreading out the rice will help each grain of rice heat up all the way through. Just let it sit in the wok, undisturbed for a bit. If you keep stirring and tossing the rice, it won’t have a chance to heat through. And, you’ll be breaking the delicate grains of rice, releasing more starch, making a gummy mess. So, it’s best to just let it be for a minute. Then, toss, stir and spread out again to warmthrough.

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Finally, it’s time to add back in the ingredients. Add the chicken:

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scrambled eggs:

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Frozen peas (they’re still frozen, but will defrost perfectly at the end.)

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Give it a toss:

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Seasonwith the soy sauce, black pepper and a little oyster sauce, if desired. Oyster sauce will add a little sweet/savory flavor to the fried rice.Personally, I love adding fish sauce, in addition to the soy sauce. It adds a ton of umami flavor without weighing down the fried rice.

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Toss, spread the chicken fried rice out over the surface of the wok. The egg will finish setting, the chicken will finish cooking, the peas will defrost, and the liquid seasoning will help re-steam the rice. Toss again, spread out again. This action will also help the fried rice cook/heat through evenly.

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Once the chicken fried rice is hot – it’s done!

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Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (22)

Pineapple Fried Rice Recipe

Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (23)

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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.

4.82 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes 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

Tried this recipe?Let us know how it was!

Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (25)Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

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  1. Mary M on 5/29/23 at 11:11 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (27)
    I had a friend from Nepal, and this is the recipe she gave me also. We’ve loved it for years!


  2. Hannah on 11/10/22 at 5:58 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (28)
    This recipe had a lot to live up to, as tonight I needed a lot of things.
    Bland enough for me, exciting enough for my adventurous family. Doesn’t take too much time or energy. Needed to make enough for the big eaters, but also have enough veg to be good fuel.
    This lived up to all my standards. Everyone liked it, it took 35 minutes start to finish, and was easy for me to modify as needed.
    (Didn’t have rice wine, oyster sauce, or green onion. Subbed rice vinegar, sugar, and fish sauce)
    Would make again, and happily!


  3. Jacob Petrosky on 8/23/20 at 2:32 am

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (29)
    I love this recipe. I enjoy this version of Chicken fried rice. Add a little basil and some Jalapeno for a little more flavor. Yummy


  4. Hal on 6/29/20 at 7:06 pm

    Hey, friend. Really long time no comment! I was searching for a simple marinade for my chicken and came across this post and your tip for the shortcut for rice. It worked beautifully—thank you! Hope you’re well! —Hal (fka The Common Culinarian, now just @halbieky on the ‘gram)


  5. adrian lynch on 6/13/20 at 11:49 am

    yeah see this is how to make a nice plate of fried rice , I try so many times to get my rice perfect from the start but not easy every time , this recipe is awesome , it turned out great and will be my go to favorite every time I have fried rice , thanks .


  6. Patricia Cartelli on 1/6/20 at 6:03 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (30)
    just made this with boneless pork chops t hat I cut up, my son and myself loved it did use white onion and garlic


  7. Jessica Feldman on 12/7/19 at 12:53 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (31)
    Made this last night and it was amazing!


  8. KATHY WILLIAMS on 10/17/19 at 5:40 am

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (32)
    Hi. I made this and it was perfect!!! Love your recipes. Duke is beautiful. I have a Duke but he is a Yorkie.


  9. John S on 9/6/19 at 7:43 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (33)
    Thanks for the tips! Made this tonight and it was delicious. For me, adding garlic and a bit of ginger was a must. Next time I’ll probably need to reduce the rice a bit so it fits better (or cook it in batches), but definitely tastes real close to the fried rice at one of my favorite takeout places.


  10. Lauren on 8/12/19 at 11:16 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (34)
    FINALLY! A fried rice recipe that tastes BETTER than takeaway!
    This recipe is perfection! I added a small amount of chopped garlic and ginger but otherwise followed it to the letter. I’m so pleased, THANK YOU!


  11. minnie on 1/8/19 at 2:09 am

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (35)
    Thank you for teaching me your fried rice method! I made some alterations to your recipe to suit what I had on hand and it turned out amazing! For starters I did not have sesame oil, corn starch, or rice wine/dry sherry so I used olive oil, arrow root powder, and merlot. I used liquid aminos in place of soy sauce. And I do not have oyster or fish sauce either, so since you said oyster adds a little sweetness I added a little coconut sugar. I also had a freezer full of different veggies which worked out perfectly. While it may not be authentic I did follow all of your tips. Thank you again!


    • Jaden on 1/9/19 at 2:43 pm

      Thank you so much Minnie!!! jaden


  12. Aimee Trader on 12/26/18 at 2:46 pm



  13. BOB LOBLAW on 6/24/18 at 4:41 pm

    uh….what about the onion? Nowhere does your recipe mention it


    • Jaden on 6/25/18 at 12:00 am

      You’re right! Recipe fixed. Thanks Bob.


  14. Amber Frederick on 6/5/18 at 7:51 pm

    Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (36)
    I have been craving REAL and GOOD fried rice and came across your recipe and I just want to say thank you!!! This is the best fried rice I have EVER had I followed your recipe but added in alot of other veggies and shrimp. even my 6 year old kept saying mommy this is amazing lol and had 2 helpings himself and cleaned his plate! So that’s kid tested and kid approved this will definitely be the one and only fried rice recipe I ever cook! Thanks again for a delicious dinner


    • Jaden on 6/7/18 at 8:58 am

      Thank you so much Amber! Please tell your son hello for me and that I’m so happy he loves fried rice! -jaden


  15. Maribel on 3/2/18 at 6:39 pm

    Thank you for the recipe, just like Aqui Yau’s cooking.


  16. Amanda on 9/2/17 at 6:30 pm

    Oh. My. Heavens!!!! This was exactly what I was looking for. I’ve been trying to master chicken fried rice and I can officially say I was successful. I think marinating the chicken, and adding rice wine to it did the trick. Rice was also super moist. Perfect texture and flavor! Thanks so much for sharing a recipe that has various shortcuts and options. ❤️ Now excuse me, I need to go refill my bowl. 🙂


    • Jaden on 9/5/17 at 11:10 am

      Thanks so much Amanda!!!! jaden


  17. Grant on 1/14/17 at 4:46 pm

    Just wanted to say thanks for the recipe. I cheated and used boil in the bag rice then the 30 minute freeze method. I thought all the separate cooking of the ingredients seemed overkill but I did it anyway. The payback was when my kids ate it and said it was better than takeaway. My son would say that regardless but my daughter is a much tougher critic yet she had three helpings and said it was the best ever – and chicken fried rice is her favourite takeaway! Anyway, a happy audience is the best feeling in the world!!! Thanks again!


    • Jaden on 1/17/17 at 2:06 pm

      Thank you so much Grant!


  18. Judith Lewis on 7/24/16 at 11:54 pm

    Tried, was so delicious


  19. Heno on 7/24/16 at 2:43 pm

    just sayin’

    this has become the comfort food at our house for young and old

    the little tricks regarding fried rice

    and the simple prep of the chicken

    makes it a delight

    thank you


  20. Emily on 7/23/16 at 11:13 pm

    This is the best fried rice recipe ever! Other recipes I’ve tried lacked flavor or the texture was off. Cooking the ingredients separately is genius. I love how I can use organic ingredients so it’s healthier than your typical takeout. A real winner!


  21. Shelly Maan on 7/14/16 at 4:10 am

    Have never been successful with my fried rice – cant wait to try this recipe. Especially thanks for the tips, I’m sure they’ll help.


  22. Platt College on 6/24/16 at 12:28 am

    I am going to try this recipe with brown rice. Will let you know how it turns out!


  23. Mark on 6/21/16 at 3:24 am

    “Very well explain,Was very helpfull”
    This has become a family favorite. I added more veggies and garlic and saved one of the tbsp.Will definitely make this again. My mom and brother loved it.


  24. Vira Gupta on 2/27/16 at 9:46 pm

    My younger son can live on this chicken fried rice. I add many vegetables to make it healthier.


  25. Sam's Recipes on 2/11/16 at 12:04 am

    Jaden you cook this “chicken fried rice” even better than Chinese cook. The final picture really make me hungry!

    Keep your Awesome working.


  26. Monica @ Wok Like Me on 2/10/16 at 5:59 pm

    Love your bowls! One of my favorite fried rice tricks I learned here in China is making a donut-shaped hole in your rice that’s in your wok, and then cracking your eggs directly into it. Saves a ton of time, as the Chinese don’t beat the eggs fully before adding to the rice.


  27. Gary on 2/5/16 at 3:47 pm

    Hi Jaden,
    Great recipe and instructions. Cooking and trying different things is my passion. I’m working on setting up my own site.
    My friends 6 yr old said she wouldn’t like it….to her mums amazement she had two bowls and announced it was the best!! (left off the onions)
    There was no glugginess and a clean beautiful taste treat.
    Beautiful….thank you


  28. vern Yamane on 2/3/16 at 5:13 pm

    Like your tip of cooking ingredients separate and adding less water to rice. I am from Hawaii and have some pinterest boards ~some on 50 State Island Dishes.
    Please check out my pins. “FOOD- xxxxx” We are a mixing pot of people and foods.


  29. Jasmine on 2/1/16 at 1:20 pm

    Thanks, Jaden for the post. I love fried rice. Now, I can step up my fried rice to a higher standard. Thanks, again.


  30. chibiharuka on 2/1/16 at 1:05 pm

    Your fried rice looks amazing. I love your details and tips, and look forward to using them to hopefully perfect my fried rice recipe!


  31. eduardo do nascimento dias on 2/1/16 at 4:56 am

    Thank you again. This recipe looks easy to make and delicious.
    What if I garnish it with some scallions?

    Thanks again.


    • Jaden on 2/1/16 at 11:39 am

      Perfect 🙂


  32. Zuki on 1/31/16 at 2:31 am

    Is there a wok that you recommend for an induction stovetop?


  33. French Blue & Co. on 1/30/16 at 1:50 pm

    hmmm, yummieeee. i like this food. in my country very famous this call “Nasi Goreng” 😀


  34. Cheri on 1/29/16 at 8:50 pm

    I have electric ceramic stovetop. Same recommendation. Your thoughts Jaden?


    • Jaden on 2/1/16 at 11:53 am

      Hi Cheri – the IMUSA wok would work great on ceramic. Smooth surface so it won’t scratch the cooktop.


  35. Lyn on 1/29/16 at 7:45 pm

    Great directions….Even though I’ve been making fried rice for years your instructions make a lot of sense…Hopefully my fried rice now will even be better…thanks


  36. Robin Forman on 1/29/16 at 7:18 pm

    Hi Jaden…..what are your thoughts on using leftover pork shoulder roast or Char Siu in fried rice? Would you still suggest a light marinade?


    • Jaden on 2/1/16 at 11:56 am

      Robin – Char Siu would be perfect – if it’s already marinated and cooked, I would add in the cooked, diced meat same time as I add the egg. If the cooked pork needed just a little more flavor, I would give it a few splashes of soy sauce and a tiny bit of sesame oil. Heat wok to high, swirl in a bit of cooking oil. When hot, add pork and let sear for just a few seconds on each side. Then remove. So, instead of cooking the pork, you’re just searing it and using the soy sauce to help you caramelize.


      • F on 4/15/16 at 4:42 am

        That is so helpful for using pre-cooked meat! Thanks Jaden!


  37. Marisa Franca @ All Our Way on 1/29/16 at 3:19 pm

    Thank you for the heads up on the wok — I’ve been wanting one for a long time. I think I’ll go on Amazon and put it on my wish list. The recipe looks and sounds delicious – we’ve been making fried rice of a long time but we are going to do your method. Thank you for sharing, Jaden!!


  38. Shirley B. on 1/29/16 at 2:01 pm

    Great tutorial Jaden! Instructions are clear, pictures are great and I love that you tell us WHY each action is important. Hmmm, now I’m hungry for fried rice!


  39. Ashley on 1/27/16 at 5:07 pm

    Do you happen to have a wok you would recommend over all others? I’m really in the market to get a new one so was curious. 🙂
    Unfortunately there are quite a few reviews on this IMUSA one that the coating starts to come off after just a few uses, so I’m hesitant to go with that one…


    • Jaden on 1/28/16 at 11:10 am

      Hi Ashley – My tried and true wok is the Anolon wok – I highly recommend this one. Do you have a gas, electric or induction stovetop?


      • Gail on 1/29/16 at 1:57 pm

        I have a similar question as Ashley and my stovetop is induction, so I can’t use the aluminum wok that I received as a wedding present. Do you have any recommendations for me? Thank you!


      • Bill on 1/29/16 at 6:00 pm

        Jaden — Could you confirm whether the wok is IMUSA or Joyce Chen? I do not see any light cast iron woks on IMUSA’s website.


          • Bill on 2/7/16 at 5:29 pm

            Jaden — thank you for the link — I suspect thetwo brands come out of the same factory with different colored handles! I just ordered one thru Target (one line only) at the price you mentioned. JCP current has them on sale with and additional 20% off coupon (thru the 9th) — ends up just over $30 — In my case – Target is 1 mile away vs JCP at 10.

    • Bill on 1/29/16 at 5:57 pm

      Re Ashley:
      Jaden states re the wok: “The outer surface is coated, so it won’t scratch your counters or electric stovetop. The inside is lightweight cast iron,has a coating on the outside and that the inside needs to be seasoned.”

      The wok appears to be the Joyce Chen 23-0001 wok available from Amazon — the interior is “pre-seasoned” which needs to be seasoned and kept oiled.

      Here is a link with a lot of wok info:


  40. Laura ~ RYG on 1/27/16 at 9:19 am

    This fried rice and chicken just looks smashingly delicious! Mouth-watering to the extreme. Peas are my favorite add-on for fried rice. They add just the right pop of green. Plus, I do love the scrambled egg aspect. Tasty. I don’t like going out for Chinese fried rice because the fast-food joints LOAD it up in oil. Yuck. Our premier grocery store makes a nice variety, but it’s $10 bucks a pound. That’s highway robbery right there. So making it at home sounds like a fantastic idea to me! Thanks.


    • Deb Tozzi on 3/10/16 at 9:32 pm

      The beautiful thing about fried rice is you can add what you want. I used to love takeout, but with Jaden’s recipe, you can make it taste just like takeout but improvise on the veggies. I often put sh*take mushrooms in along with peas. tomorrow I have chopped napa cabbage that I will be adding. This recipe is so authentic that it is easy enough to add extra veggies – cabbage, spinach, carrot dice……and still have a takeout quality fried rice………I would much rather make it myself…….


Submit a Comment

Chicken Fried Rice Recipe - learn how to cook light, fluffy fried rice (2024)


How do you keep fried rice fluffy? ›

The moisture, not temperature, of your rice is crucial for good fried rice. I make my rice using a 1:1 rice to water ratio, and then use it - straight from the rice cooker and piping hot - to make fluffy fried rice with distinct grains.

How do Chinese restaurants make fried rice taste so good? ›

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

What is the secret to non mushy fried rice? ›

Rest Your Rice After Cooking

Let the rice stand for one to two hours until it's cooled to room temperature. Resting and cooling your rice allows excess moisture to evaporate, which also helps keep grains from clumping.

What is the secret of Chinese fried rice? ›

The secret is all in the prep: use precooked rice for the best results, and leftover char siu pork is the perfect flavour burst. Make the fried rice stir-fry sauce by mixing the soy sauce, shaoxing wine and sugar. Prepare, measure and chop all ingredients before cooking.

How do you make rice fluffy every time? ›

Be sure the lid fits tightly on the pot and turn the heat to its lowest setting. Let the rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes. Don't uncover the saucepan or stir the rice during cooking. Fluff the rice with a fork before serving.

How to make fried rice taste like the restaurants? ›

How can you get that “taste” of fried rice from restaurants? The three main flavorings in most Chinese foods seem to be soy sauce, ginger and sesame oil. First you need cold rice. Then toss it with some soy sauce and let it sit in the fridge.

What is the difference between fried rice and Chinese fried rice? ›

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

What makes chicken fried rice taste so good? ›

Onion, Garlic, Scallions – These are your aromatics AKA your best friend in building flavor. Carrots, Peas – Most takeout restaurants use carrots and peas; this is what I like to use, too! However, you can always customize this to your liking! MSG – I like to use MSG in my cooking but this is always optional.

Is sesame oil necessary for fried rice? ›

You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it's still delicious. Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish.

Should I put rice vinegar in fried rice? ›

1. Flavor enhancement: Vinegar can add a tangy and slightly acidic flavor to the fried rice, which can help balance the overall taste and complement the other ingredients. 2. Brightening the dish: The acidity in vinegar can help cut through the richness of the fried rice, making it taste fresher and more vibrant.

Does rice have to be cold to make fried rice? ›

1) Use cold rice: You've gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!

Do Chinese restaurants use butter in fried rice? ›

That's one of the major differences between how Chinese and Japanese restaurants prepare fried rice. Whereas the former only uses oil, the latter cooks leftover grains with butter (plus soy sauce).

Do Chinese people put soy sauce in fried rice? ›

The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic.

Why do you put sugar in fried rice? ›

This is because the sugar caramelizes the rice, which gives it that light hue you often find on fried rice made in restaurants. Sugar will also offer a nice contrast to the saltiness in your homemade fried rice, which helps replicate the flavor of takeout.

How do you keep fried rice from getting hard? ›

Those little cardboard take-out containers may be cute, but they will also let in air, making leftover rice chewy and hard. Transfer the cooled, cooked rice into an airtight storage container or a zippered plastic storage bag (remove as much air from the bag as possible before sealing), then store in the refrigerator.

How do you keep rice fluffy overnight? ›

Take a look at these tips:

Store in the fridge using airtight containers as they will help the grains maintain their texture better by holding onto more moisture. Rice (cooked and uncooked) can be frozen, and it will last longer! Freeze rice in labeled bags, squeezing out any extra air to prevent freezer burn.

How do you firm up fried rice? ›

Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can't wait, air freshly cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.

How to make fried rice not dry? ›

Rinsing the raw white rice to remove excess starch and then briefly sautéing it in oil forms a greasy barrier around each grain before adding the water. The standard 3:2 ratio of water to rice saturates the grains too much, but 1⁄3 cup less liquid in the mix results in ideal texture.


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