Crispy Chicken Fried Rice (Printable)

Savory fried rice meets egg bowl flavors with crispy chicken, cabbage, and aromatic seasonings.

# What You Need:

→ Proteins

01 - 1 pound ground chicken
02 - 2 large eggs

→ Vegetables

03 - 2 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned
05 - 1/2 cup green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Rice

08 - 3 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1 teaspoon rice vinegar
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon white pepper
15 - 1/2 teaspoon sugar

→ Toppings & Oils

16 - 2 tablespoons neutral oil such as canola or vegetable oil
17 - 1/4 cup crispy fried onions
18 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Prepare all ingredients before cooking: slice vegetables, beat eggs in a bowl, and ensure rice is chilled and separated into individual grains.
02 - Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add ground chicken and cook until browned and cooked through, breaking up clumps as it cooks, approximately 5 minutes.
03 - Add minced garlic and grated ginger to the chicken. Stir-fry for 1 minute until fragrant.
04 - Add cabbage and carrots to the wok. Stir-fry for 3-4 minutes until slightly softened while maintaining a crisp texture.
05 - Push the chicken and vegetable mixture to one side of the wok. Add remaining oil and pour beaten eggs into the empty space. Scramble gently until just set, then integrate into the chicken and vegetable mixture.
06 - Add chilled rice, breaking up any clumps. Drizzle with soy sauce, oyster sauce, sesame oil, rice vinegar, black pepper, white pepper, and sugar. Stir-fry for 3-4 minutes until all ingredients are well combined and rice is heated through.
07 - Stir in sliced green onions and cook for 1 minute more.
08 - Taste the fried rice and adjust seasoning if needed.
09 - Transfer to serving dishes and garnish with crispy fried onions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like an egg roll wrapped around fried rice, but you don't have to deep-fry anything.
  • Twenty minutes from kitchen to table, and somehow it feels like you spent hours making it.
  • The crispy, savory, slightly sweet flavor combination keeps people guessing what makes it so addictive.
02 -
  • If your rice is warm when you add it, it'll turn to mush no matter how good your technique is—cold rice is the secret weapon.
  • Don't crowd the pan trying to cook everything at once; give each ingredient room to actually cook instead of steam.
03 -
  • A hot wok or skillet is non-negotiable—cold metal means steamed, sad rice instead of fried, crispy rice.
  • Don't be shy with that sesame oil at the end; it's what separates this from plain fried rice and makes it taste like restaurant-quality food you made at home.
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