High-Protein Chicken Fried Rice
Wok-fried rice with diced chicken, scrambled egg, and vegetables
Day-old jasmine rice fries hot and fast in a wok with diced chicken, scrambled egg, peas, and carrots, seasoned simply with soy sauce and sesame oil so every grain stays separate and slightly crisp.
Why crews like it: Genuinely different structurally from every other rice or noodle dish on the menu—it's fried rice, not a bowl or stir-fry over rice. Built on cold, day-old rice, which is exactly what makes it one of the best make-ahead and reheat dishes in the collection.
Ingredients
- 3 lb boneless, skinless chicken breast
- 4 cups jasmine rice
- 8 whole large eggs
- 2 cups frozen peas and carrots
- 1 medium yellow onion
- 6 cloves garlic cloves
- 0.33 cup soy sauce
- 2 tbsp toasted sesame oil
- 0.5 tsp white pepper
- 5 whole scallions
- 4 tbsp vegetable oil
- 1.5 tsp kosher salt
Instructions
- Scramble the eggs: Heat 1 tbsp oil in a wok over medium-high. Pour in beaten eggs, scramble 1–2 minutes until just set but still soft. Remove to a plate.
- Cook the chicken: Add 1 tbsp oil to the wok. Season chicken with salt, cook 5–6 minutes, stirring occasionally, until browned and cooked through. Remove to the plate with the eggs.
- Cook the vegetables: Add onion to the wok, cook 3 minutes until softened. Add garlic and peas and carrots, cook 2 minutes until heated through and fragrant.
- Fry the rice: Push vegetables to one side, add remaining oil, then add cold rice, breaking up clumps with a spatula. Stir-fry 4–5 minutes, tossing frequently, until rice is heated through and slightly crisp in spots.
- Combine and finish: Return chicken and egg to the wok, add soy sauce, sesame oil, and white pepper. Toss 1–2 minutes until everything is evenly combined and glossy. Stir in scallions off heat.
Tonight's spread
- Extra scallions.
- Soy sauce and chili oil at the line.
Hall tips
- Day-old rice really does matter—fresh rice is too moist and clumps together in the wok.
- A splash of oyster sauce added with the soy sauce deepens the savory flavor.
- Diced ham or leftover cooked chicken both work in place of raw chicken for a fast pantry-clean-out version.
Meal prep
Cook rice the day before and refrigerate uncovered—cold, dried-out rice fries up separate and crisp, while fresh warm rice turns mushy and clumps. Station: Scramble the eggs separately first and set aside—adding raw egg straight to the rice makes it gummy. Station: Keep the wok hot throughout; a cool pan is the number one reason fried rice turns soggy. Station: Break up any rice clumps with the back of a spatula before adding sauce.
Leftovers
- Reheats well in a hot skillet—microwave can leave it gummy.
- Great cold the next day straight from the fridge for a quick lunch.
- Wok or large skillet
Related recipes
- Lemon Garlic Chicken Tray
- Chicken Fajitas
- Honey Garlic Chicken Bowls
- White Bean Chicken Chili
- Barbacoa Chicken
- Shawarma Chicken Bowls