Perfect Chicken Fried Rice

Last week we had a week of Asian Food which if you’ve been here before you know made me very happy!  If this is your first time you may ask why.. well because Asian food is one of my favorite cuisines!  One of my favorite things to order when we go to our favorite Chinese restaurant is fried rice.  We have been working for quite some time, trying to perfect an at home version that was even close.  We finally did it and you know it was sorta by accident!  We knew the rice should sit for a while in the refrigerator but just couldn’t seem to get it quite right.  It seemed no matter what we tried it was sticky or mushy.  Well hubby fixed some rice and we figured we would have Chicken Fried Rice the next day… and a day turned into two.  This is one of those times when procrastination turned out to be a happy happy thing!  This was the best home cooked fried rice ever!  So the trick is if you want your fried rice to be more like what you find at a restaurant cook your rice a couple of days ahead so that the grains of rice will stay individual instead of a clumpy, sticky, mushy mess.

Perfect Chicken Fried Rice - Yours And Mine Are Ours - We found the secret to perfect fried rice..every..single..time!

We also use a rice cooker to make our rice.  I’m not usually a fan of one purpose appliances but if you eat a lot of rice this is a must have. It cooks the rice perfectly every time.  The one we use is very similar to this one sold by Amazon.

Perfect Chicken Fried Rice - Yours And Mine Are Ours - We found the secret to perfect fried rice..every..single..time!

Perfect Chicken Fried Rice


  1. 3 cups uncooked rice (will yield about 6 cups cooked)
  2. 3 eggs
  3. 1 cup frozen peas & carrots
  4. 2 pounds boneless chicken breast cut into 1/2 inch chunks
  5. 1/4 cup soy sauce
  6. 1 Tablespoon Olive Oil
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 1/4 teaspoon garlic powder


  1. Cook rice per package instructions. Once rice is done refrigerate until cold but up to two days. The longer the better.
  2. Cook chicken in the olive oil until cooked through and season with salt, garlic powder and pepper. It’s preferable to use a wok but a large skillet will work if you don’t have one. Remove chicken and set aside.
  3. Crack eggs in wok and let cook on medium high until set and then break up with your spoon.
  4. Add rice to cooked egg and stir to mix. Flatten any rice that’s stuck together.
  5. Once rice is heated through in approximately 10-15 minutes add frozen peas & carrots and let cook for an additional five minutes on medium high. Continue stirring while cooking to ensure it doesn’t stick.
  6. Add chicken and soy sauce and mix. Cook until heated through about an additional 3-5 minutes.
  7. Once finished you can add additional salt & pepper to taste.
  8. *Note – if additional oil is needed when you add the rice it is okay to add an additional tablespoon.

If you’re in the market for a Wok we suggest you purchase one something like this one shown here –
Sur La Table Professional Carbon Steel Wok
.  We have had several and from personal experience this one has worked the best for us.  It works especially well if you have a gas stove.

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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.


  1. I love recipes like this that bring take out in! Erin | The Law Student's Wife recently posted...Strawberry Lemonade Coffee CakeMy Profile

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