15-Min Chicken Fried Rice Recipe

https://youtu.be/H_WZGtFyNjU

 

This Chicken Fried Rice proves that simple ingredients can deliver big flavor—think juicy marinated chicken, fluffy rice with perfectly separated grains, and that irresistible smoky wok aroma. With just a handful of simple ingredients and 15 minutes over high heat, this fried rice delivers big flavor, comforting textures, and serious better-than-takeout vibes!

Chicken Fried Rice Recipe

Serves: 2 to 4
Prep time: 8 minutes
Cook time: 7 minutes

For the chicken and marinade:
1/2 pound chicken breast
Pinch of salt
Pinch of white pepper
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
3 cloves garlic, minced

For the stir-fry:
3 tablespoons cooking oil, separated (high smoking point oil like avocado, peanut, or grapeseed)
1/2 medium onion, finely diced
2 large eggs, beaten
3 cups overnight jasmine rice
2 tablespoons soy sauce
Pinch of white pepper
3 tablespoons bean sprouts
2 stalks scallions, thinly sliced

Chicken Fried Rice Instructions

1. Prepare the chicken

• Cut the chicken breast into small cubes.
• In a bowl, add the chicken and salt. Mix until the chicken absorbs the salt.
• Add white pepper, soy sauce, cornstarch mixed with water, and cooking oil. Mix well.
• Set aside to marinate while preparing the other ingredients.

2. Prepare the other ingredients

• Finely dice the onion, slice the scallions, and mince the garlic.
• In a bowl, lightly beat the eggs.

3. Prepare the rice

• You can use either fresh steamed rice or overnight rice.
• For fresh rice: cook jasmine rice using a 1:1 rice-to-water ratio (slightly less water than usual). Spread on a plate and air-dry for at least 15 minutes.
• For chewier, well-separated grains: use overnight rice straight from the fridge.

4. Stir-fry the chicken

• In a wok over high heat, add 1 tablespoon of cooking oil.
• Add the marinated chicken and let it sear before stirring.
• Stir-fry for about 3 minutes until fully cooked.
• Add the minced garlic, toss briefly, then remove the chicken from the wok.

5. Stir-fry the onion

• In the same wok over high heat, add 1 tablespoon of cooking oil.
• Add the onion and cook until aromatic, about 30 seconds.
• Remove from the wok and set aside.

6. Make the fried rice

• In the wok over high heat, add the remaining 1 tablespoon of cooking oil.
• Add the beaten eggs and scramble until partially cooked.
• Add the rice and stir-fry until each grain is separated, about 2 minutes.
• Season with soy sauce and white pepper, mixing well.
• Return the chicken and onion to the wok and toss to combine.
• Add the bean sprouts and scallions, then give everything a final toss.

Tips & notes

• Salt first when marinating: Mixing the chicken with salt before adding other seasonings helps it absorb flavor more evenly and stay juicy.
• Cornstarch = tender chicken: The cornstarch slurry forms a light coating that locks in moisture, protecting the chicken during high-heat stir-frying.
• Fresh vs. overnight rice: Fresh rice gives a softer texture, while overnight rice produces chewier, more defined grains—both work depending on your preference.
• Keep the heat high: High heat throughout the stir-fry is key to fluffy rice, fast evaporation, and authentic wok hei.
• Add vegetables last: Bean sprouts and scallions are added at the end to keep them crisp and fresh.
• Make it your own: Fried rice is a blank canvas—swap in shrimp, leftover pork, or extra vegetables.