Chicken Fried Rice

Thick soy sauce is thickened with molasses. Restaurants frequently rely on it to add flavor to fried rice and noodle dishes.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 large eggs
  • 2½ Tbsp. oyster sauce, divided
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 5 Tbsp. oil, divided
  • 2 stalks celery, trimmed and diced
  • ½ cup chopped onion
  • 4 cups cold cooked rice
  • 1½ cups chopped cooked skinless chicken breast
  • 2 tsp. thick soy sauce
  • 2 medium scallions, trimmed and sliced


  • In a medium bowl, lightly beat eggs. Stir in 1 tablespoon oyster sauce, salt, and pepper.
  • Add 2 tablespoons oil to a preheated wok or medium skillet. When oil is hot, pour egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn over the egg mixture once. Don’t scramble. Remove and cut into thin strips. Set aside.
  • Clean out wok, if necessary. Add 1 tablespoon oil. When oil is hot, add celery. Stir-fry for 1 minute, then add onion. Stir-fry vegetables until tender. Remove.
  • Add 2 tablespoons oil. When oil is hot, add rice. Stir-fry on medium heat, stirring to separate the grains. Add 1½ tablespoons oyster sauce. Blend in chicken, onion, and celery. Stir in soy sauce. To serve, garnish chicken with strips of fried egg and scallions.