kiwi
Classic Takeout-Style Chicken Fried Rice
A 37-minute Chinese-American dinner for 4 — 530 calories per serving.
per serving, estimated
A wok-tossed fried rice loaded with tender chicken, scrambled eggs, crisp vegetables, and savory soy sauce — just like your favorite takeout order, made at home.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds boneless skinless chicken breasts (cut into ½-inch cubes)
- 4 cups long-grain white rice (day-old, cooked) (cold, broken up)
- 3 Large eggs (lightly beaten)
- 1 cup frozen peas and carrots (thawed)
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil (such as vegetable or canola oil)
- ½ teaspoon white pepper
- ½ teaspoon Kosher salt
- 3 scallions (thinly sliced, for garnish)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Cut 1¼ pounds boneless skinless chicken breast into ½-inch cubes, pat dry, and season with ¼ teaspoon kosher salt and ¼ teaspoon white pepper. 5 min
- Mince 3 cloves garlic and set aside. 3 min
- Finely dice the yellow onion, thinly slice 3 scallions, lightly beat 3 large eggs, thaw 1 cup frozen peas and carrots, and break up 4 cups cold day-old rice so no clumps remain. 8 min
- In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and ¼ teaspoon white pepper; set the sauce aside. 2 min
- Timing-sensitive step. Heat a wok or large skillet over high heat until smoking, then add 1 tablespoon neutral oil and sear the chicken cubes in a single layer for 3–4 minutes, stirring only once, until golden and just cooked through; transfer to a plate. 5 min
- Timing-sensitive step. Add 1 tablespoon neutral oil to the hot wok, add the diced onion, and stir-fry for 2 minutes until softened and lightly charred at the edges. 2 min
- Timing-sensitive step. Add 1 tablespoon neutral oil and the garlic to the wok and stir-fry for 30 seconds until fragrant, then add the thawed peas and carrots and toss for 1 minute. 2 min
- Timing-sensitive step. Push the vegetables to the sides of the wok, add 1 tablespoon neutral oil to the center, pour in the 3 beaten eggs, and scramble them for about 45 seconds until just set but still slightly wet. 2 min
- Timing-sensitive step. Add the 4 cups cold rice to the wok and press and toss constantly for 3 minutes, breaking up any remaining clumps, until each grain is separate and beginning to crisp. 3 min
- Timing-sensitive step. Return the cooked chicken to the wok (or add the rotisserie chicken), pour in the soy-oyster sauce mixture, and toss everything over high heat for 2 minutes until the sauce coats every grain and the rice is lightly caramelized. 2 min
- Remove the wok from heat, drizzle 1 tablespoon sesame oil over the rice, and toss to combine.
- Taste and adjust with up to ¼ teaspoon kosher salt, then divide among four bowls and garnish with the sliced scallions. 2 min
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.