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9) Chicken Fried Rice with Scrambled Eggs

Day-old rice is not a mistake. It's the ingredient. Fresh rice is too soft and steams into a clump in the pan — cold, dry rice from yesterday gets that slightly crispy, separate texture that makes this actually taste like what you'd order out. Save your leftover rice. This is why.
Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked day-old white rice chilled
  • 2 cups shredded cooked chicken
  • 2 tablespoons vegetable oil
  • 1 small onion diced (about 3/4 cup)
  • 1 cup frozen peas and carrots thawed
  • 3 large eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions sliced
  • Salt and pepper to taste

Method
 

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add onion and cook 2 minutes.
  2. Push onion to the side, add beaten eggs, scramble until just set, then mix with onion.
  3. Add remaining oil, rice, chicken, and peas. Stir-fry 3-4 minutes to heat through.
  4. Pour soy sauce and sesame oil over rice. Toss until evenly coated.
  5. Stir in green onions. Taste and add salt or pepper if needed.
  6. Serve hot.