Chicken Fried Rice

This chicken fried rice tastes like takeout but comes together in under 30 minutes, featuring high heat for a crispy texture.

Scale

800 g (4 cups) cooked long-grain white rice, chilled
450 g (1 lb) boneless, skinless chicken thighs, cut into 1.5 cm (1/2-inch) pieces
2 large eggs, beaten
1 small yellow onion (120 g), finely diced
3 green onions (30 g), thinly sliced on the bias
150 g (1 cup) frozen peas and carrots
30–45 ml (2–3 tbsp) neutral oil (canola, vegetable)
15 ml (1 tbsp) toasted sesame oil
45 ml (3 tbsp) light soy sauce
15 ml (1 tbsp) oyster sauce (optional)
1 tsp sugar (4 g)
1 tsp cornstarch mixed with 15 ml (1 tbsp) water
Salt and freshly ground black pepper to taste
1 tsp toasted sesame seeds (optional)

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Prep the rice and chicken: Spread chilled rice on a tray if freshly made; toss chicken pieces with soy sauce and cornstarch mix for 10 minutes.
Make the sauce and beat the eggs: Whisk together soy sauce, oyster sauce, sugar, and sesame oil; beat eggs with a pinch of salt.
Cook the eggs: Heat neutral oil in the wok and scramble beaten eggs until just set; transfer to a plate.
Sear the chicken: Add more oil and spread chicken in the wok; cook until browned and reached appropriate temperature.
Sauté aromatics and vegetables: Add onion and white parts of green onion; sauté until translucent, then add peas and carrots.
Fry the rice: Increase heat and add chilled rice; stir-fry until heated through and toasted bits form.
Combine everything and season: Return chicken and eggs to the wok, pour sauce over the rice, and toss until evenly coated.
Finish and serve: Add toasted sesame oil, toss to distribute, and serve immediately with optional toppings.

Using chilled rice prevents mushy texture. Fry in batches if needed to avoid overcrowding.