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Chicken Fried Rice

By Galen Lau
Adapted from this recipe at

Yields: 4-6 servings


For the chicken and marinade:

  • 1 large chicken breast, or 2 chicken thighs, boneless and skinless, diced into ½-inch cubes
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • 1 teaspoon oil

For the sauce:

  • 1 tablespoon hot water
  • ¼ teaspoon sugar
  • 1 tablespoon regular or light soy sauce or to taste
  • 1 teaspoon dark soy sauce
  • 1 teaspoon salt or to taste
  • white pepper, to taste

For the rest of the dish:

  • 3 tablespoons canola oil, divided
  • 2 eggs, beaten
  • 1 small onion, diced
  • 5 cups cooked rice
  • 1 cup fresh mung bean sprouts
  • 1 scallion, chopped
  • 1 tablespoon Shaoxing wine


  1. Combine the chicken and marinade ingredients and set aside.
  2. Combine all the sauce ingredients.
  3. Fluff the cooked rice with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
  4. Heat the wok over medium-high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. You can even start scooping them up when they look like they are almost done and set aside.
  5. Heat the wok over high heat until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken to your marinade bowl and set aside.
  6. With the wok over high heat, add another tablespoon of oil and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster.
  7. Once the rice is warmed, add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the chicken and any juices from the bowl you set aside earlier, and stir-fry until the rice is caramelized.
  8. Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds.