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Chicken fried rice with extra egg has 40 g of protein per serving and takes 35 minutes from start to finish. The protein comes from 450 g of chicken breast and six whole eggs, not powder, so it tastes like the takeout version you already know.
Most fried rice uses two eggs for four people. Here it’s six, split into two rounds. Half get scrambled early into big soft curds, and half go in at the end so thin ribbons coat every grain.
Use cold rice, ideally a day old. Fresh warm rice steams in the wok and turns into a gummy clump, and extra heat won’t fix it.
The recipe makes 4 servings of about 370 g each, which is a full dinner without a side.
Why You’ll Love This Recipe
- 40 g protein per serving from chicken and eggs, no powder
- Two rounds of egg give both big curds and thin ribbons
- Ready in 35 minutes in a single wok
- Uses day-old rice and frozen vegetables from the freezer
Ingredient Notes
- cooked long-grain rice: Use rice cooked at least 8 hours ahead and kept in the fridge. Jasmine or regular long-grain works, while short-grain turns sticky in the wok.
- chicken breast: Breast gives the most protein, about 101 g across the whole pan. Boneless skinless thighs work too, with a small protein drop covered in the FAQ.
- large eggs: Six large eggs add about 38 g of protein. Beat them in one bowl and pour roughly half into the wok each time.
- soy sauce: The 3 tbsp total assumes regular soy sauce. If you use a low-sodium one, taste at the end and add 1 to 2 tsp more.
- frozen peas and carrots: Add them straight from the freezer with no thawing. They stay firm and don’t water down the rice.
Easy Chicken Fried Rice with Six Eggs and 40 g Protein
Ingredients
Method
- Break up the cold rice with your fingers until no clumps remain. Toss the chicken with 1 tbsp soy sauce and the cornstarch. Beat the eggs with the salt, and have the scallions, garlic, ginger and frozen vegetables within reach of the stove.
- Heat a 36 cm / 14-inch flat-bottomed wok over high heat for 1 minute, until a drop of water evaporates on contact. Add 1 tbsp oil and the chicken in a mostly single layer. Cook 4 to 5 minutes, stirring every 30 seconds, until browned and the largest piece reads 165 F / 74 C. Move it to a plate.
- Lower the heat to medium-high and add 1 tbsp oil. Pour in half the beaten eggs and stir slowly for 30 to 45 seconds until they set in large soft curds. Move them to the plate with the chicken.
- Add the last 1 tbsp oil, the scallion whites, garlic and ginger. Stir 30 seconds until fragrant, then add the peas and carrots and cook 2 minutes. Add the rice, press it against the wok and toss for 4 to 5 minutes, until the grains are hot, separate and a few have toasted edges.
- Return the chicken and egg curds to the wok. Add the remaining 2 tbsp soy sauce, the sesame oil and the pepper. Push the rice to one side, pour the remaining beaten eggs into the cleared space and scramble 20 to 30 seconds until nearly set, then fold everything together and toss for 1 minute.
- Taste and add a splash more soy sauce if needed. Scatter the scallion greens on top and serve right away.
Notes
- Cook the rice a day ahead and refrigerate it uncovered for an hour before covering.
- Add the second round of eggs in the cleared space so they set in thin ribbons.
- Keep the heat high for the chicken, then drop to medium-high once the eggs go in.
- No protein powder is used, so there is nothing to remove from this recipe.
Tips for Success
- Break up the cold rice with your fingers before it goes in the wok so clumps don’t steam in the middle.
- Heat the wok over high heat for about 1 minute, until a drop of water evaporates on contact, before adding any oil or chicken.
- Check the biggest piece of chicken with a thermometer for 165 F / 74 C, then move all of it to a plate so it doesn’t dry out.
- Spread freshly cooked rice on a 33 x 46 cm / 13 x 18 inch sheet pan and chill 30 minutes if you have no day-old rice.
- Taste before adding more soy sauce, since 2 tbsp already seasons 585 g of rice and the scallion greens add freshness at the end.
Variations
- Swap the chicken for 450 g peeled shrimp, stir-fried 2 to 3 minutes until pink and curled, for slightly less protein overall.
- Replace the peas and carrots with 150 g chopped broccoli florets, stir-fried 3 minutes before the rice goes in.
- Stir 1 tbsp chili crisp or sriracha into the soy sauce before adding it to the rice for a spicier pan.
Storage and Reheating
Chicken fried rice with extra egg keeps 3 to 4 days in the fridge in an airtight container. Cool it fast by spreading it on a plate for 15 minutes, then refrigerate within 1 hour of cooking. Cooked rice can carry Bacillus cereus spores that survive cooking and multiply if the rice sits at room temperature.
To reheat, put it in a 30 cm / 12-inch nonstick skillet over medium-high heat with 1 tbsp water. Stir for 3 to 4 minutes until it reaches 165 F / 74 C. In the microwave, cover the bowl and heat 2 to 3 minutes on full power, stirring halfway.
Freeze it flat in zip bags for up to 2 months and thaw overnight in the fridge. Cooking the rice on Sunday for a fried rice night midweek is how I always get it cold enough.
Serving Suggestions
Chicken fried rice with extra egg is a full dinner on its own at about 370 g and 40 g of protein per serving. I serve it straight from the wok in wide bowls with the scallion greens on top.
A quick cucumber salad dressed with rice vinegar, a little sesame oil and salt cuts through the richness. Steamed broccoli with garlic also works if you want a hot vegetable.
Put chili crisp or sriracha on the table and let everyone add their own heat. Serve it right away while the egg ribbons are still soft.
FAQ
How do I know when chicken fried rice with extra egg is done?
The rice grains separate and bounce in the pan instead of sticking together, with a few toasted edges. The chicken should read 165 F / 74 C in the center of the biggest piece. The last round of egg should look set but still glossy, not dry and crumbly.
Can I use chicken thighs instead of chicken breast in fried rice?
Yes, use 450 g boneless skinless thighs in the same 2 cm dice. Thighs have less protein than breast, so you lose roughly 3 to 4 g per serving. They also take 1 to 2 extra minutes to reach 165 F / 74 C but stay juicier if you overshoot.
Can I freeze chicken fried rice that has lots of egg in it?
Yes, freeze it flat in zip bags for up to 2 months. Cool the rice within 1 hour of cooking before it goes in the fridge or freezer. Thaw overnight in the fridge, then reheat in a skillet or microwave until it reaches 165 F / 74 C throughout.
What can I serve with chicken fried rice to round out dinner?
A smashed cucumber salad with rice vinegar and sesame oil cuts the richness, and steamed broccoli adds a hot green side. Chili crisp or sriracha on top works if you want heat. The rice already has about 40 g of protein per serving, so you don’t need a second protein.
Is chicken fried rice with extra egg gluten free?
Not as written, because regular soy sauce contains wheat. Swap in the same amount of tamari labeled gluten-free and check the label on your sesame oil and cornstarch. The chicken, eggs, rice, peas and carrots are all naturally gluten-free.
Why add six eggs to chicken fried rice instead of two?
Six eggs add about 38 g of protein to the pan, roughly 9 to 10 g per serving, compared with about 3 g per serving from two eggs. Splitting them into two rounds also gives you large soft curds and thin ribbons that coat the rice.
