Chicken Fried Rice

Connor Forbes
Connor Forbes
3 Min Read

Chicken Fried Rice

By Connor Forbes

I wrote a ground turkey fried rice recipe last fall, but I made a fried rice this week that was much better, so I am writing a new recipe for fried rice. This is going to be more along the lines of what you are used to seeing in a restaurant. With carrots, peas, and your choice of protein. I used chicken here. But you can really sub out an equal amount of shrimp, or beef for the chicken. This meal requires some prep, including having day old rice and pre marinating the chicken, but comes together rather quickly once you are cooking. So, let’s make some Chicken Fried rice!


  • 1 lb. Chicken
  • ¼ cup mirin
  • 2 tbsp miso paste
  • 1 tbsp fish sauce
  • 3 tbsp sesame oil, split equally
  • 32 oz 1-day old rice
  • 2 eggs
  • ¼ cup chopped carrots
  • ¼ cup frozen peas
  • ¼ cup diced onion
  • 2 tbsp soy sauce
  • 2 tbsp shredded basil

To Make

To make the marinade mix the mirin, miso paste, fish sauce and 1 tbsp sesame oil in a bowl until smooth. Cut the chicken into long thin strips. Place the chicken in a zip lock bag and add the marinade. Marinade for an hour or up to a day.

For the fried rice, heat a large skillet or wok on high heat. Add 1 tbsp sesame oil. Once oil is shimmering add chicken. Cook on one side for 2 minutes. Flip and add the carrots and onions. Cook for 3 minutes or until chicken is just cooked through and carrots are soft, and onions are translucent. Remove the chicken, onions, and carrots and place in a bowl to the side. Remove excess liquid. Add 1 more tbsp of sesame oil and crack the eggs directly into shimmering oil. Use a spatula to scramble in the pan. Add the rice. Mix in with the egg and add the peas. Allow to cook for a couple more minutes. Add in the soy sauce and mix thoroughly. Finish with basil on top.

And you are ready to EAT!

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