Crispy Chicken Fried Rice (Printable)

Savory chicken and crisp vegetables merge with aromatic rice for a satisfying one-pan meal.

# What You'll Need:

→ 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 or day-old

→ Sauces & Seasonings

10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 0.5 teaspoon white pepper or black pepper
14 - 0.5 teaspoon chili flakes, optional for heat
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

# How-To Steps:

01 - Prepare all ingredients before cooking: slice cabbage and green onions, julienne or shred carrots, mince garlic and ginger, and ensure rice is cold or day-old.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, until browned and cooked through, approximately 4 to 5 minutes. Season lightly with salt and pepper. Transfer cooked chicken to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté minced garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add sliced cabbage and shredded carrots. Stir-fry for 3 to 4 minutes until just tender but still crisp. Add bean sprouts if using and cook for 1 minute more.
05 - Push vegetables to the side of the pan. Crack eggs into the empty space and scramble until just set. Mix scrambled eggs thoroughly into the vegetables.
06 - Add cold rice to the pan and return cooked chicken. Stir everything together, breaking up any clumps of rice to ensure even distribution.
07 - Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes if desired. Toss everything well to combine and heat through for 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Remove from heat and transfer to a serving dish. Garnish with toasted sesame seeds and extra sliced green onions. Serve immediately with sriracha or sweet chili sauce if desired.

# Expert Tips:

01 -
  • It comes together in 40 minutes flat, making it perfect for weeknight dinners when you're hungry and tired.
  • The crispy vegetables and tender rice deliver that satisfying texture contrast that makes every bite feel a little bit special.
  • It's dairy-free and easily adaptable, so whether you're cooking for yourself or feeding a crowd with different preferences, this dish works.
02 -
  • Day-old rice is not just a suggestion—it's the difference between fluffy fried rice and gummy mush that sticks together.
  • Oyster sauce is what makes this taste like an egg roll; if you skip it or substitute it with something else, you lose the soul of the dish.
  • Don't crowd the pan or let it cool down while cooking, or your vegetables will steam instead of fry and lose their crispness.
03 -
  • Keep your pan hot and your movements quick—hesitation is what turns crispy fried rice into steamed rice that tastes flat.
  • Taste as you go; soy sauce and oyster sauce are both salty, so you might not need extra salt, and you can always add more rice vinegar if something feels one-note.
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