Go Back
Overhead bowl of chicken fried rice with golden egg ribbons, diced chicken, peas and scallions on a wooden table

Easy Chicken Fried Rice with Six Eggs and 40 g Protein

Wok-fried chicken, six eggs and day-old rice with peas and carrots. Makes 4 servings with about 40 g of protein each in 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 995
Ingredients Method Notes

Ingredients
  

  • 450 g boneless skinless chicken breast cut into 2 cm / 3/4-inch pieces
  • 3 tbsp soy sauce divided, 1 tbsp for the chicken and 2 tbsp for the rice
  • 1 tsp cornstarch
  • 6 large eggs beaten with the salt
  • 1/4 tsp salt
  • 3 tbsp canola or avocado oil divided into 3 equal parts
  • 4 scallions whites and greens sliced and kept separate
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 150 g frozen peas and carrots / 1 cup; no thawing needed
  • 585 g cooked cold long-grain rice / 3 cups; day-old, clumps broken up
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper or black pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.