SaveChicken Fried Rice
Better than takeout. Day-old rice, soy sauce, sesame oil, done in 15 minutes.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $8.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 cup cooked white rice (day-old, cold)
- 1 lb boneless skinless chicken thighs (diced)
- 3 large eggs
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 cup frozen peas and carrots
- 4 stalks green onions (sliced)
- 1/4 tsp white pepper
Instructions
- 1
Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Cook diced chicken 5-6 minutes until cooked through to 165°F internal. Remove and set aside.
1 lb boneless skinless chicken thighs1 tbsp vegetable oil - 2
Push everything aside, add beaten eggs to the pan. Scramble until just set, about 1 minute. Break into small pieces.
3 large eggs - 3
Add remaining 1 tbsp oil. Toss in garlic, ginger, and frozen peas and carrots. Stir-fry 2 minutes.
1 tbsp vegetable oil3 cloves garlic1 tsp fresh ginger1 cup frozen peas and carrots - 4
Add cold rice, breaking up any clumps. Stir-fry 3-4 minutes until rice is hot and starting to crisp slightly.
4 cup cooked white riceCold day-old rice is essential — fresh rice will turn mushy.
- 5
Add soy sauce, sesame oil, and white pepper. Toss to combine. Return chicken and eggs to the pan. Top with green onions.
3 tbsp soy sauce2 tsp sesame oil1/4 tsp white pepper4 stalks green onions
Pairs With
Off-dry German Riesling
Touch of sweetness balances the salty soy sauce
Asahi or Sapporo
Clean and crisp, classic pairing with Asian food
Cold sake, sparkling water, cucumber
Light and refreshing, doesn't compete with the dish
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Highest heat possible is key — you want the wok screaming hot.
- •Cook in batches if your pan isn't big enough; overcrowding steams instead of fries.
Substitutions
- chicken thighs → shrimp or tofu
- soy sauce → tamari for gluten-free
- frozen peas and carrots → any diced vegetables
Leftovers
Refrigerate in airtight container up to 4 days. Reheat in a hot skillet with a splash of soy sauce.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
