Chicken Fried Rice

Ingredients

#### For the Chicken & Marinade

• 1 lb boneless, skinless chicken thighs (cut into bite-sized 1/2-inch pieces)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1/4 teaspoon ground black pepper

#### For the Stir-Fry Base & Aromatics

• 3 cups chilled cooked jasmine rice (day-old or leftover works best)
• 2 tablespoons neutral oil (such as avocado or canola oil), divided
• 3 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 cup frozen peas and diced carrots (thawed)
• 4 green onions, thinly sliced (white and green parts separated)

#### For the Sauce

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon granulated sugar

Equipment

• 14-inch matte-black cast-iron wok (or large heavy skillet)
• Small mixing bowl
• Wok spatula or wooden paddle
• Whisk
• Measuring cups and spoons

Instructions

1. Toss the diced chicken thighs with 1 tablespoon soy sauce, 1 teaspoon sesame oil, cornstarch, and black pepper in a small bowl until evenly coated, then let sit for 5 minutes.
2. Whisk the eggs in a small bowl with a pinch of salt until smooth and uniform.
3. Heat 1/2 tablespoon of neutral oil in a 14-inch matte-black wok over high heat until wisps of smoke just begin to rise from the metal surface.
4. Pour the beaten eggs into the hot wok and scramble quickly for 1 to 2 minutes with a wok spatula until soft, fluffy curds form, then transfer to a clean plate.
5. Add another 1/2 tablespoon of oil to the wok and stir-fry the marinated chicken pieces for 4 to 5 minutes until opaque throughout, browned on the edges, and cooked through to 165°F.
6. Remove the cooked chicken from the wok and place it on the plate alongside the scrambled eggs.
7. Add the remaining 1 tablespoon of oil to the wok, then toss in the minced garlic, grated ginger, and sliced green onion whites, stirring constantly for 30 seconds until fragrant and sizzling without burning.
8. Add the thawed peas and carrots to the wok and cook for 1 minute until warmed through and vibrant in color.
9. Break up the chilled rice with your hands into individual grains and add it into the wok, pressing and tossing continuously over high heat for 2 to 3 minutes until the grains are hot and slightly toasted.
10. Drizzle the sauce mixture (soy sauce, oyster sauce, sesame oil, sugar) evenly over the rice, tossing rapidly until every grain of rice takes on a rich, glossy light-brown hue.
11. Return the cooked chicken and scrambled eggs back into the wok, folding gently for 1 minute until everything is steaming hot and evenly distributed.
12. Remove from heat, scatter the reserved sliced green onion tops over top, and serve immediately in warm bowls.

Process Visuals

Step 1 - Scrambling Eggs: A 45-degree angle close-up shot showing soft, bright yellow egg curds cooking inside a hot 14-inch matte-black cast-iron wok. A wooden wok spatula is gently folding the eggs as steam rises against a bright kitchen backdrop. Bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 2 - Searing Chicken: Overhead flat-lay view of diced chicken thigh pieces stir-frying in the 14-inch matte-black cast-iron wok. The chicken pieces show caramelized golden-brown edges with glimmers of sesame marinade bubbling. Small bowls of aromatics sit ready on a warm oak cutting board. Bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 3 - Sizzling Aromatics: Close-up action shot looking into the 14-inch matte-black cast-iron wok as minced garlic, fresh ginger, and green onions sizzle in oil, releasing aromatic wisps of steam. Tiny golden flecks of garlic are visible against the dark metal surface. Bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 4 - Rice Tossing: 45-degree angle shot capturing day-old jasmine rice and colorful green peas and diced orange carrots being tossed in the 14-inch matte-black cast-iron wok. The rice grains are distinct, glistening, and lightly toasted under natural window light. Bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 5 - Combining & Glazing: Overhead camera angle of the complete fried rice inside the 14-inch matte-black cast-iron wok after drizzling with soy sauce. Chunky chicken pieces, fluffy egg curds, bright green peas, and orange carrots are perfectly blended through savory brown rice, garnished with sliced scallions. Bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Hero Shot

Vertical 2:3 crop cookbook photograph featuring a generous serving of colorful chicken fried rice overflowing from a rimmed cream stoneware bowl. Tender pieces of seared chicken thigh, fluffy scrambled egg curds, vibrant green peas, orange diced carrots, and finely sliced green onions are woven throughout glistening, perfectly separated grains of savory brown jasmine rice. A set of matte-black chopsticks rests across the top of the bowl. The setting features soft left-side natural light illuminating a light quartz countertop, an oatmeal linen towel underneath, a warm oak cutting board in the background, and blurred white shaker cabinets, garnished with extra fresh green onion rounds.

Chef's Tips

• Use Cold, Day-Old Rice: Freshly cooked warm rice contains too much moisture and will become gummy or mushy in the wok. Day-old rice that has dried out slightly in the fridge separates into distinct, irresistible fried grains.
• High Heat is Essential: Keep your wok or skillet very hot throughout the cooking process. High heat creates wok hei (breath of the wok), caramelizing the soy sauce and giving the rice its authentic takeaway aroma.
• Storage & Reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with 1 tablespoon of water to rehydrate the rice grains without losing texture.

Nutrition Estimate (per serving)

• Calories: 480 kcal
• Protein: 32 g
• Carbs: 52 g
• Fat: 15 g