Crispy Chicken Fried Rice (Printable)

Savory minced chicken meets crisp-tender cabbage and seasoned rice in this quick Asian-inspired bowl. Ready in 40 minutes.

# 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

16 - 1/4 cup crispy fried onions
17 - 1 tablespoon toasted sesame seeds

→ Oils

18 - 2 tablespoons neutral oil

# How-To Steps:

01 - Prepare all ingredients before starting: slice vegetables, beat eggs, and ensure rice is chilled.
02 - Heat 1 tablespoon neutral oil in a large wok or deep skillet over medium-high heat. Add ground chicken and cook until browned and cooked through, about 5 minutes, breaking up clumps as it cooks.
03 - Add minced garlic and grated ginger to the chicken. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrots. Stir-fry for 3 to 4 minutes until slightly softened but still crisp.
05 - Push the mixture to one side of the pan. Add remaining oil and pour in the beaten eggs. Scramble gently until just set, then mix into the chicken and vegetables.
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 to 4 minutes, ensuring all ingredients are combined and rice is heated through.
07 - Stir in sliced green onions and cook for 1 minute more.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with crispy fried onions and toasted sesame seeds.

# Expert Suggestions:

01 -
  • It tastes like your favorite takeout but costs a fraction of the price and you control exactly what goes in.
  • Day-old rice actually makes this better, so it's the perfect way to rescue forgotten leftovers from the back of your fridge.
  • Everything cooks in one pan, which means less cleanup and more time enjoying what you made.
  • The crispy fried onions on top give you that textural contrast that makes each bite feel intentional and satisfying.
02 -
  • Day-old rice is truly essential, not optional; warm rice creates a gluey texture that ruins the whole dish, and I learned this by wasting a perfectly good dinner.
  • Resist the urge to stir constantly once you add the rice; let it sit for 30 seconds at a time so some grains get slightly crispy against the pan, which adds dimension to every bite.
03 -
  • Keep your ingredients prepped before you start cooking because once the wok is hot, everything moves fast and there's no room for cutting vegetables mid-stir-fry.
  • If you find yourself without sesame oil, a drizzle of good chili oil adds richness and a whisper of heat that tastes equally authentic.
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