Chicken Fried Rice with a Side of Nostalgia (and a Secret Ingredient)

Sometimes, I think about the scent of frying garlic, that almost sweet but sharp burst of aroma. It’s like giving my kitchen a tiny, spicy punch every time I make fried rice. I didn’t realize until recently how much this dish is tied to late nights, leftovers, and the quiet, almost guilty pleasure of kicking back with a bowl. No fancy ingredients, just everyday stuff—chicken, rice, eggs—but it’s the little details that surprise you. That tiny bit of soy that smells like a salty ocean. The way the rice gets that crispy, almost charred edge, but still stays fluffy. I keep coming back because it’s not just comfort food. It’s something I keep making when I need a break from the world, and I forget to buy groceries. So yeah. Maybe a little more than just a meal. Maybe a tiny bit of home, in a plate.

Fried Rice

Fried rice is a dish made by stir-frying cooked rice with ingredients such as diced chicken, eggs, and vegetables. The rice develops a slightly crispy, charred exterior while remaining fluffy inside, with aromatic seasoning like soy sauce adding depth of flavor. The dish features a blend of textures, combining tender ingredients with crispy rice edges, resulting in a hearty, comforting meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Asian

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked rice preferably day-old and chilled
• 1 cup diced cooked chicken optional; can substitute with shrimp or tofu
• 2 eggs eggs beaten
• 2 tablespoons soy sauce adds saltiness and umami
• 2 cloves garlic minced
• 1 cup mixed vegetables peas, carrots, corn, chopped
• 2 tablespoons vegetable oil for stir-frying
• to taste salt and pepper for seasoning

Equipment

• Wok or large skillet
• Spatula
• Knife
• Cutting board
• Measuring spoons
• Bowl

Method

 

1. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering and just starting to smoke.
2. Add the minced garlic to the hot oil, stir quickly, and cook for about 30 seconds until fragrant and lightly golden.
   2 cups cooked rice
3. Add the diced chicken and mixed vegetables to the wok, stir-frying for 3-4 minutes until the chicken is cooked through and vegetables are tender but still colorful.
   2 cups cooked rice
4. Push the cooked ingredients to one side of the wok. Pour the beaten eggs into the empty side and scramble them gently, cooking until just set.
   2 cups cooked rice
5. Add the cooked rice to the wok, breaking up any clumps with the spatula. Stir-fry for about 2-3 minutes, allowing the rice to heat through and slightly crisp around the edges.
   2 cups cooked rice
6. Pour the soy sauce over the rice mixture and toss well to evenly distribute the flavor. Continue stir-frying until the rice surfaces show a slight crispiness and a deep aroma is present.
   2 cups cooked rice
7. Season with salt and pepper to taste, then remove from heat. Serve hot, garnished with additional green onions if desired.
   2 cups cooked rice

Notes

Use day-old rice for best texture. Adjust soy sauce for saltiness. Feel free to add other proteins or vegetables based on preference.

And honestly, sometimes I toss in a splash of fish sauce or a sprinkle of sesame seeds just because. No rhyme or reason, just because I can. That’s what makes it mine—messy, a little unpredictable, but exactly what I need when I need it.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.