Chicken Fried Rice

Fried rice is best served immediately after cooking, but you can refrigerate leftovers in an airtight container for up to 4 days. Reheat in a wok or skillet over medium-high heat with 1 tbsp oil, stirring often, for 3–5 minutes until warmed through.

Reduce the soy sauce to 2 tbsp and add 2 tbsp oyster sauce plus 1 tbsp rice vinegar, or simply use extra soy sauce—the fried rice will still be good, just less nutty.

Using warm or freshly cooked rice. Warm rice releases steam and becomes clumpy; always chill your rice first. Also, crowding the wok slows evaporation—work in batches if needed and maintain high heat.

Yes—a 12-inch cast-iron or stainless steel skillet works fine. The result will be just as good; you just won't have quite as much edge space for tossing, so stir more frequently.

Fried rice is a complete meal, but you can offer cucumber slices, a drizzle of sriracha or chili oil, or a simple soy-vinegar dipping sauce on the side. A light broth or miso soup pairs well as a starter.

Keep in an airtight container in the fridge for up to 4 days. Reheat in a wok or skillet with a splash of water or oil over medium-high heat, stirring frequently, until heated through (3–5 minutes). Do not use a microwave as it makes the rice mushy.