Introduction

Chicken Fried Rice with Soy and Ginger is a beloved dish that brings together tender chicken, fluffy rice, vibrant vegetables, and a savory soy-ginger sauce. It’s a perfect example of how simple ingredients can come together to create something deeply flavorful and comforting. The subtle warmth of ginger blends beautifully with the umami richness of soy sauce, coating every grain of rice with irresistible flavor.

Whether you’re looking to use up leftover rice or craving a quick but satisfying meal, this fried rice delivers. It’s fast, customizable, and tastes just as good (if not better) than takeout — all from your own kitchen.

Why I Love This Recipe

I love this recipe because it’s quick, wholesome, and full of flavor. The ginger adds a fresh, aromatic kick, while the soy sauce gives that classic savory depth. It’s a one-pan wonder — minimal dishes, maximum taste. Plus, it’s one of the best ways to turn leftover rice and veggies into something truly special.

Why It’s a Must-Try Dish

• Perfect Balance of Flavors: Ginger, soy, and sesame oil create a delicious umami harmony.
• Great Use of Leftovers: Cold rice and leftover veggies work perfectly here.
• Quick to Make: Ready in 30 minutes or less.
• One-Pan Meal: Easy cleanup, perfect for weeknights.
• Customizable: Add or swap ingredients to suit your taste or pantry.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Servings and Nutritional Info

• Servings: 4
• Calories: Approximately 400–450 kcal per serving

Course & Cuisine

• Course: Main Dish
• Cuisine: Asian / Chinese-inspired

Ingredients

For the Fried Rice:

• 2 tbsp vegetable oil (divided)
• 2 eggs, lightly beaten
• 1 lb (450 g) chicken breast, diced into small pieces
• 1 small onion, finely chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn, or bell peppers)
• 3 cups cooked jasmine or basmati rice (preferably chilled overnight)
• 3 tbsp soy sauce (low-sodium recommended)
• 1 tbsp oyster sauce (optional for extra depth)
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)
• Salt and pepper, to taste

Cooking Directions (Overview)

1. Scramble eggs and set aside.
2. Cook chicken until golden and fully cooked.
3. Sauté aromatics and vegetables.
4. Add rice and sauces; stir-fry until hot and flavorful.
5. Add eggs back, garnish, and serve.

Step-by-Step Preparation Method

Step 1: Prepare Ingredients

• Dice chicken into small, even pieces for quick cooking.
• Make sure rice is cold and separated — this prevents clumping.
• Have sauces, vegetables, and aromatics ready for quick stir-frying.

Step 2: Scramble the Eggs

1. Heat ½ tbsp oil in a large wok or skillet over medium heat.
2. Pour in beaten eggs and scramble gently until just set.
3. Transfer to a plate and set aside.

Step 3: Cook the Chicken

1. In the same wok, add 1 tbsp oil.
2. Add chicken pieces, season lightly with salt and pepper.
3. Stir-fry for 4–5 minutes until golden brown and cooked through.
4. Transfer chicken to a separate plate and set aside.

Step 4: Sauté Aromatics & Vegetables

1. Add remaining oil to the wok.
2. Add onions and cook 1–2 minutes until translucent.
3. Add grated ginger and minced garlic; stir-fry 30 seconds until fragrant.
4. Add mixed vegetables and cook 2–3 minutes until tender-crisp.

Step 5: Add Rice and Sauce

1. Add cold rice to the wok, breaking up any clumps with a spatula.
2. Pour in soy sauce, oyster sauce (if using), and sesame oil.
3. Stir-fry for 3–4 minutes, ensuring each grain is evenly coated and heated through.

Step 6: Combine Everything

1. Return cooked chicken and scrambled eggs to the wok.
2. Mix well to combine with the rice.
3. Taste and adjust seasoning with more soy sauce or pepper if needed.
4. Garnish with sliced green onions.

How to Serve This Dish

• Serve hot as a main course with extra soy sauce or chili sauce on the side.
• Pair with spring rolls, stir-fried greens, or a light soup for a complete meal.
• Top with extra green onions, sesame seeds, or a drizzle of sriracha for extra flavor.

Recipe Tips

• Use Cold Rice: Freshly cooked rice can get mushy — chilled rice fries best.
• High Heat is Key: Cook quickly over high heat for that authentic “wok hei” flavor.
• Don’t Overcrowd the Pan: Work in batches if needed to keep ingredients from steaming.
• Fluffy Eggs: Cook eggs separately for the best texture.
• Balance Flavors: Taste and adjust soy sauce, salt, or sesame oil as needed.

Variations

• Protein Swap: Replace chicken with shrimp, pork, beef, tofu, or a mix.
• Veggie Boost: Add broccoli, snap peas, baby corn, or mushrooms.
• Sweet & Savory: Add pineapple chunks for a tropical twist.
• Spicy Version: Add chili paste, sriracha, or red pepper flakes to the sauce.
• Crunchy Top: Sprinkle roasted peanuts or cashews for added texture.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or in the microwave.
• Freezing: Cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: Always reheat thoroughly, stirring occasionally to avoid cold spots.

Special Equipment Needed

• Wok or large non-stick skillet
• Spatula (preferably a wok spatula)
• Mixing bowls
• Grater (for ginger)

FAQ

Q1: Can I use freshly cooked rice?
Yes, but it’s better to spread it on a tray and cool it quickly before using to avoid stickiness.

Q2: Is oyster sauce necessary?
No, it’s optional but adds depth. You can skip or replace it with a bit more soy sauce or hoisin sauce.

Q3: Can I make this recipe vegetarian?
Yes, simply omit the chicken and use tofu or extra veggies. Use vegetarian oyster sauce or extra soy sauce.

Q4: How do I make it healthier?
Use brown rice, reduce oil, and load up on veggies. You can also use lean chicken breast and low-sodium soy sauce.

Conclusion

Chicken Fried Rice with Soy and Ginger is the ultimate quick and flavorful dish. With tender chicken, fragrant ginger, perfectly seasoned rice, and colorful vegetables, it’s a complete meal in one pan. This versatile recipe is ideal for weeknights, meal prep, or whenever you crave something satisfying and delicious without the fuss. Once you master this, you’ll never need takeout again!