Chicken fried rice

March 15, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine


  • 3 tablespoons oil, divided
  • 2 eggs, whisked
  • 1/2 cup frozen peas and carrots or any frozen vegetable mix
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • salt and black pepper
  • 1 cup chicken, diced
  • 2 cups cooked and chilled rice
  • 3 green onions, thinly sliced
  • 3 – 4 tablespoons soy sauce, or more to taste
  • 1/2 teaspoons sesame oil


  • Heat 1/2 tablespoon of oil in a large sauté pan over medium-high heat. Add egg, and cook until scrambled, stirring occasionally.
  • Remove egg, and transfer to a separate plate.
  • Add an additional 1 tablespoon oil to the pan and heat until melted. Add onion, frozen vegetables, garlic, and season with a generous pinch of salt and pepper.
  • Sauté for about 5 minutes or until the onion is soft.
  • Increase heat to high, add in the remaining 1 1/2 tablespoons of oil immediately add the rice, chicken, green onions, soy sauce, and stir until combined.
  • Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine.
  • Remove from heat and stir in the sesame oil until combined. 
  • Taste and season with extra soy sauce, if needed.