can i use freshly-cooked rice?

You can, but it won’t crisp the same way. If you’re in a pinch, spread hot rice out on a sheet pan and refrigerate it for 30–60 minutes to dry it out.

what's the best rice for fried rice?

Short-grain white rice is my favorite for this recipe because it has great texture. Medium or long-grain works too — just avoid overly sticky or mushy rice.

can i make this ahead of time?

Yes! It reheats well in a skillet over medium heat with a splash of water or oil to loosen it up.

is oyster sauce necessary?

It adds depth and that subtle savory sweetness you expect from restaurant fried rice. If you don’t have it, you can add a tiny pinch of sugar and a little extra soy sauce instead.

Chicken Fried Rice

Ingredients

2 1/2 tablespoons olive oil
3 tablespoons butter, divided
2 large eggs, whisked
1 pound boneless, skinless chicken breasts or thighs, very thinly sliced and then cut into bite-sized pieces
2 medium carrots, peeled and finely diced
1 small white onion, diced
1/2 cup frozen peas
4 cloves garlic, minced
fine sea salt and freshly ground black pepper
4 cups cooked and chilled rice, preferably short-grain white rice
3 green onions, thinly sliced
5–6 tablespoons soy sauce, or more to taste
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil

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Instructions

Scramble the eggs. Heat 1/2 tablespoon olive oil in a large sauté pan or wok over medium heat. Add the whisked eggs and scramble just until set. Transfer to a plate and set aside.
Cook the chicken. Add 1 tablespoon olive oil to the pan. Season the chicken with salt and pepper and cook until browned and cooked through, about 5–6 minutes. Transfer to the same plate as the eggs.
Sauté the veggies. Add remaining 1 tablespoon olive oil to the pan. Sauté the carrots, onion, peas, and garlic for about 4–5 minutes, until the vegetables are softened and fragrant.
Fry the rice. Increase heat to high. Add the butter, letting it melt briefly. Immediately add in the chilled rice, green onions, soy sauce, and oyster sauce and stir briefly to combine. Continue cooking the rice for about 4-5 minutes, letting it rest undisturbed for about 1 minute between stirs so that the bottom layers can get crispy and golden.
Finish. Return the cooked chicken and scrambled eggs to the pan. Stir everything together to combine and warm through. Remove from heat, drizzle in the sesame oil, and stir one last time. Taste and season with additional soy sauce if needed and enjoy!