This wok-style fried rice delivers the classic takeout flavor you crave, with a few pro tricks I picked up in Charleston. The base of Uncle Ben’s rice gives you that perfect fluffy texture that holds up to stir-frying without turning mushy.
The secret is cooking the rice a day ahead so it dries out slightly, then searing it in a screaming hot wok with small pieces of chicken. A splash of soy sauce and a touch of sesame oil add depth without overpowering the dish.
You’ll end up with golden grains of rice, tender chicken pieces, and that signature wok hei flavor that makes it taste authentic. The vegetables stay crisp-tender, and every bite is packed with savory satisfaction.
This version stays true to tradition while being completely achievable in your home kitchen. Ready to get started?
Ingredients for Uncle Ben’s Chicken Fried Rice
Pantry staples plus a rotisserie chicken make this a breeze. Nothing exotic here.
| Ingredient | Amount | Notes |
|---|---|---|
| Uncle Ben's Converted Rice 🍚 | 3 cups | Cooked and day-old |
| Boneless Chicken Breast 🍗 | 1 lb | Cut into small pieces |
| Large Eggs 🥚 | 2 whole | Lightly beaten |
| Frozen Peas and Carrots Mix 🥕 | 1 cup | Thawed before using |
| Green Onions 🧅 | 3 whole | Thinly sliced, whites and greens separated |
| Garlic Cloves 🧄 | 2 cloves | Minced finely |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for best flavor |
| Vegetable Oil 🫒 | 2 tbsp | For stir-frying |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| White Sugar 🍚 | ¼ tsp | Balances soy sauce |
The rice is the foundation, so Uncle Ben’s converted rice is non-negotiable—its texture holds up to the wok heat perfectly. Day-old rice works best (dry and separate), so plan ahead. For the chicken, I grab boneless breasts from Costco and cube them myself. The frozen peas and carrots are classic, but fresh works too if you’re chopping for a stir-fry anyway.
No chicken? Shrimp or tofu works great—just cook the shrimp first and set aside. Swap soy sauce for tamari for gluten-free. Out of sesame oil? Skip it, but the flavor won’t be as deep. The green onions add freshness, but regular onions in a pinch (cook them first). The sugar might seem odd, but it balances the saltiness of the soy sauce beautifully.
Leftover fried rice keeps 3-4 days in the fridge and reheats well in a skillet or microwave. Freezing isn’t ideal—the rice gets mushy when thawed. Best eaten fresh, but that’s rarely a problem in my house (it disappears fast).
Why You’ll Love This Recipe
- One Pan Wonder: I use a single skillet from start to finish—Uncle Ben’s rice soaks up the chicken juices while the veggies thaw right in the pan.
- That Crispy Bite: Honestly, the edges of rice get this golden crunch from frying with the egg, while the peas stay sweet and tender.
- Feeds the Crew: Between us, this stretches to feed my family of four with seconds, or I portion it for three lunches.
- Pantry Hero: I always have frozen peas and carrots plus Uncle Ben’s on hand, so dinner’s ready without a grocery run.
Step-by-Step Instructions for Chicken Fried Rice
Here’s the method I use to get that perfect wok-seared texture and balanced flavor.
Step 1: Prep and Season the Chicken
Cut the 1 lb Boneless Chicken Breast into small, even pieces—about ½-inch cubes. This ensures quick, uniform cooking in the hot wok. Toss the chicken with 0.5 tsp Kosher Salt, 0.25 tsp Ground Black Pepper, and 1 tablespoon Soy Sauce (from the 3 tbsp Soy Sauce).
Let it marinate while you prep the rest. This step adds flavor and helps the chicken stay tender during the high-heat cooking. I always use day-old 3 cups Uncle Ben’s Converted Rice—fresh rice turns to mush when stir-fried.
Step 2: Scramble the Eggs and Cook the Aromatics
Heat 1 tablespoon Vegetable Oil (from the 2 tbsp Vegetable Oil) in a wok or large skillet over medium-high heat until it shimmers. Pour in the 2 whole Large Eggs and scramble quickly with a spatula until just set but still slightly runny. Remove and set aside.
In the same pan, add the remaining 1 tablespoon Vegetable Oil and the 2 cloves Garlic Cloves, minced. Stir for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter. Then add the white parts of the 3 whole Green Onions and cook for another 30 seconds.
Step 3: Cook the Chicken and Vegetables
Increase heat to high and add the marinated chicken. Spread it out in a single layer and let it sear undisturbed for 1-2 minutes until the edges turn white and opaque. Stir-fry for another 2 minutes until just cooked through.
Add the 1 cup Frozen Peas and Carrots Mix (thawed) and stir-fry for 2 minutes until the vegetables are tender. Push everything to one side of the pan and add the cooked eggs back in, breaking them up slightly.
Step 4: Combine and Season
Add the 3 cups Uncle Ben’s Converted Rice, breaking up any clumps with your spatula. Drizzle the remaining 2 tbsp Soy Sauce, 1 tbsp Sesame Oil, and 0.25 tsp White Sugar over the top. Toss everything together vigorously for 2-3 minutes.
You want each grain of rice coated and slightly crispy. Taste and adjust seasoning with a bit more Soy Sauce if needed. The sugar balances the saltiness of the soy, so don’t skip it.
Step 5: Finish and Serve
Stir in the green parts of the 3 whole Green Onions and cook for 30 seconds just to wilt them slightly. Remove from heat and let it rest for 1 minute—this lets the flavors meld together.
Serve hot, garnished with extra green onions if you like. The rice should be slightly crispy in spots, the chicken tender, and every bite packed with that classic savory-sweet fried rice flavor. This makes 4 servings, perfect for a quick weeknight dinner.
Pro Tips For Making Uncle Ben’S Chicken Fried Rice
- Pre-cook the rice: Use day-old Uncle Ben’s rice that’s been refrigerated—fresh rice turns to mush in the wok. I learned this the hard way after my first three attempts ended up gummy.
- Velvet the chicken: Toss the boneless chicken breast with 1 teaspoon cornstarch and 1 tablespoon soy sauce before cooking. Sounds weird, but it keeps the chicken tender instead of rubbery.
- High heat only: Crank your burner to max and work in small batches. After burning my first batch, I finally realized that crowded, lukewarm pans steam the rice instead of frying it.
- Thaw and drain: Spread the frozen peas and carrots on a paper towel for 10 minutes to remove excess moisture, or they’ll water down your fried rice. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Pro Cooking Tips for Perfect Results
Wok Heat Control
Get your wok screaming hot before adding oil—this creates the wok hei flavor that makes restaurant fried rice taste special. I use a 14-inch carbon steel wok from Made In, heated on my gas burner’s highest setting for 2 minutes. 🔥
Rice Prep Secret
Spread the day-old Uncle Ben’s rice on a baking sheet and refrigerate uncovered for 30 minutes before cooking. This extra drying step prevents steam from making your dish soggy. Break up any clumps with your hands—you want separate grains.
Chicken Technique
Velvet your chicken by tossing it with 1 tsp cornstarch (not in ingredients but worth it) before marinating. This keeps it juicy during high-heat cooking. Spread pieces in a single layer in the wok—crowding steams instead of sears.
Sauce Layering
Add soy sauce in stages: 1 tbsp with the chicken, 1 tbsp with the rice, and the last 1 tbsp at the end. This builds flavor depth. Drizzle sesame oil around the edges of the wok to bloom its aroma.
Egg Pro Tip
Beat eggs with ½ tsp water before scrambling—this makes them fluffier and more tender. Cook them first, then remove. They’ll finish cooking when added back with the rice, preventing rubbery texture.
Final Texture
Press down on the rice with your spatula for 30 seconds at the end to create crispy bits. Toss with green onion tops off-heat to preserve their freshness. Serve immediately while hot and crispy. 💡
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy when stir-fried. Always use day-old rice that’s been refrigerated uncovered for 30 minutes to dry out properly.
What’s the best pan for this recipe?
A carbon steel wok on high heat gives the best results, but a large skillet works too. Avoid nonstick pans—they don’t get hot enough for that signature wok hei flavor.
Can I substitute another type of rice?
Uncle Ben’s converted rice is ideal for its firm texture, but jasmine or long-grain white rice work in a pinch. Avoid instant rice—it turns to paste when stir-fried.
How do I prevent soggy fried rice?
Use high heat and work in batches if needed. Overcrowding the pan steams the rice instead of frying it. Spread rice out to dry before cooking.
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