A classic Chinese chicken fried rice — day-old jasmine rice wok-tossed with chicken, scrambled egg, carrot and peas in a savoury soy and five-spice sauce.
Chicken fried rice is the ultimate use-it-up wonder — fluffy rice wok-tossed with tender chicken, egg and vegetables in a savoury soy-sesame glaze. Faster and fresher than takeaway, it turns leftover rice into a satisfying, flavour-packed meal.
Prep 15 min
Cook 15 min
Total 30 min
Easy
- 1 lb Chicken Thighs
- 1 tsp Salt
- 3 tablespoons Canola Oil
- 3 Large Egg
- 2/3 Cup Onion
- 2 cloves minced Garlic
- 2 tsp Ground Ginger
- 1 large Carrots
- 2/3 Cup Peas
- 4 cups Jasmine Rice
- 2 sliced Scallions
- 1/2 tsp Chinese Five Spice Powder
- 2.5 tbsp Soy Sauce
- 1 tsp Sesame Seed Oil
Video
Preparation
- Fried rice is best made with leftover rice at least a day old, or freshly cooked rice spread on a baking sheet and left to dry out for 1–2 hours. Use a wok or non-stick pan so the rice doesn't stick.
- Chop the chicken into ¼ to ½-inch cubes, sprinkle with ½ tsp salt, mix, and set aside for about 10 minutes.
- Heat a wok or large sauté pan over medium-high heat, swirl in a tablespoon of oil, and add the whisked eggs, quickly scrambling them into small pieces, then transfer to a plate.
- Add another tablespoon of oil, add the chicken, and cook for 4 to 5 minutes, stirring occasionally, then transfer to a plate and scrape or wipe the wok clean.
- Swirl in another tablespoon of oil over medium-high heat, add the onion and cook for 1 minute until softening, then add the garlic and ginger and cook until fragrant, about 30 seconds. Add the carrot and cook for 2 minutes, stirring, then add ½ tsp salt and the peas and stir to combine.
- Add the rice on top of the vegetables and stir to combine, smashing any clumps with the back of the spatula. Add the white and green parts of the scallions (saving the dark green tops) and the five-spice powder and stir, adding a little more oil if it sticks.
- Drizzle over the soy sauce and sesame oil and stir to incorporate, then stir in the cooked chicken, scrambled egg and the dark scallion tops. Cook for another 1 to 2 minutes.
- Taste, add more soy sauce if needed, and serve immediately.
Tips from the ZestyPlate Kitchen
- Use cold, day-old rice — fresh rice is too moist and turns the dish sticky.
- Get the wok really hot and keep things moving for that smoky, restaurant-style flavour.
- Cook the egg and chicken separately first, then add them back at the end so nothing overcooks.
- Have everything prepped before you start, as fried rice comes together in minutes.
Frequently Asked Questions
Chilled rice has dried out slightly, so the grains stay separate and fry up fluffy rather than clumping.
Yes — spread it on a tray to cool and dry for an hour or two first to mimic leftover rice.
Prawns, peas, sweetcorn, beansprouts or any leftover veg all work brilliantly.
