Chicken Fried Rice

2 hr 45 min all in — 25 min prep, 2 hr 20 min cook. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

No chilli.

This recipe is labelled for Eggs, Soy, Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Dairy-free, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Baking tray, Frying pan, Wok, Mixing bowl.

The recipe lists Salt at 1 tsp.

2½ tbsp of Soy sauce.

chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.

Times on this listing were inferred from the imported method, not kitchen-tested.

Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet. If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.

This method is not written for an air fryer. The core technique on the page still applies.