ChineseMain course
Chicken Fried Rice
This chicken fried rice comes together quickly once your ingredients are prepped, especially if you're starting with day-old rice. Using leftover rice is key here; it keeps the grains separate and prevents a gummy texture in the pan. You'll cook the chicken and eggs separately, then build the rice with aromatics, vegetables, and a savory soy and sesame oil dressing. It's a straightforward meal that works well for a weeknight.
Method
10 steps · 1h 35m total
- 01
Prepare the Rice
Fried rice works best with leftover rice that's at least a day old; this keeps the grains separate and prevents a gummy texture in the skillet.
If you don’t have any on hand, cook a fresh batch and spread it thinly on a large baking sheet or several plates. Let it dry out for about 1 to 2 hours before you start cooking.
- 02
Choose Your Pan
Rice tends to stick, so use a wok or a large pan with a non-stick surface. A seasoned carbon steel wok or cast iron pan works well, as do nonstick pans. You might need to add a little more oil if things aren’t releasing easily.
