Cumin Chicken Fried Rice
Updated February 23, 2026
Julia Gartland for The New York Times
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE FRIED RICE
3 tablespoons soy sauce, plus more for serving if desired
2 tablespoons oyster sauce
½ teaspoon sugar
2 teaspoons cumin seeds (or 1½ teaspoons ground cumin)
1 tablespoon neutral oil or ghee
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt, such as Diamond Crystal
Freshly ground black pepper
2 tablespoons salted butter or ghee, divided
1 bunch scallions (about 6), white and light green parts thinly sliced, and dark green parts cut into 1-inch lengths
5 garlic cloves, finely grated
1 (2-inch) knob fresh ginger, finely grated
5 cups cooked, day-old jasmine rice (from 1 ⅔ cups uncooked rice)
1 tablespoon toasted sesame oil
FOR THE TOPPINGS (OPTIONAL)
Crispy fried eggs, for serving
Pickled onions, achaar or kimchi, for serving
Sriracha, for serving
Nutritional analysis per serving (4 servings)
193 grams carbs; 159 milligrams cholesterol; 1152 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 21 grams fat; 5 grams fiber; 1136 milligrams sodium; 42 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir soy sauce, oyster sauce and sugar together in a small bowl. Crush cumin seeds in a mortar and pestle until coarsely ground.
- Step 2
Heat the oil in a large (12-inch) high-sided, nonstick skillet or a wok over medium-high. Add chicken in an even layer and season with 1 teaspoon salt and freshly ground black pepper. Cook, undisturbed, until crisp and browned underneath, about 4 minutes. Stir and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate, leaving as much fat behind as possible.
- Step 3
Add 1 tablespoon of butter, white and light green parts of the scallions, garlic and ginger to the skillet and stir-fry until fragrant and beginning to brown around the edges, about 1 minute. Add the cumin seeds and more freshly ground black pepper. Stir until toasted and fragrant, 15 to 30 seconds more.
- Step 4
Add the rice, remaining 1 tablespoon butter and the soy sauce mixture to the skillet. Toss the rice to coat in the sauce. Press rice firmly into the skillet, and top with the cooked chicken and remaining dark green parts of scallion. Let cook, undisturbed, until chicken is warmed through and rice is slightly crisp underneath, about 2 minutes. (You may hear dry popping sounds.)
- Step 5
Drizzle over the sesame oil and toss once again. Taste and season with additional soy sauce if desired. Serve with crispy fried eggs if desired, along with your choice of pickled onions, more black pepper, and a drizzle of soy sauce or Sriracha if you like.
The chicken, scallions, garlic and ginger can be prepped ahead and refrigerated up to 24 hours in advance; store sliced chicken in one airtight container, and the scallions, garlic and ginger in another. The sauce can be stirred together and refrigerated in an airtight container up to 48 hours in advance.
Private Notes
Comments
Swell fried rice recipe. Ate with kimchi and fried egg. I hate crispy fried eggs though so mine was more soft and runny. I think high heat ruins an egg. Just me
Delicious! I used a shallot instead of green onion and left out the oyster sauce. I also steamed some broccoli and added it to the mixture at the very end. This would be good with lamb or shrimp or beef as the protein.
It was very good. I followed the tip and made several elements ahead for a quick weeknight prep the next day. My kids 3 and 6 loved it as is, although they picked out the large dark green onions. I tossed in some sriracha, crispy fried garlic, and a runny egg. I’ll be making this again.
This one’s a banger. 5/5. No need to pulverize the cumin; just crush it to release the scent. I made this with shrimp. Didn’t have oyster sauce so used 2 tbsp soy sauce + 2 tsp sugar (saw this tip on another site, same author). Pickled onions for garnish is genius. I also used cilantro.
As chicken isn’t well seasoned, I think skip the thighs and sub with tofu.
Great recipe! Key is to let chicken sit for at least 4 minutes undisturbed so it gets a good brown. And try fresh ground cumin seeds. The aroma and taste is over the top. I cut up some broccoli and carrots and added those to the chicken, kept it all in the same pan. I then added a whole, diced jalapeño along with the garlic. Then day old jasmine rice, sauce, etc. Top with sesame seeds, lime and sriracha.