When you scoop this fried rice from the skillet, the chicken stays in tender little bites, the egg is soft, and peas and carrots bring a pop of sweetness through the savory grains. I like serving the yum yum sauce alongside instead of coating the whole pan; its creamy tang lets each bite stay balanced rather than turning the rice heavy. This chicken fried rice with yum yum sauce has the comfort of a familiar skillet dinner, with a cool, creamy dip that makes the plate feel complete.
The sauce takes only a few minutes to whisk together, but it tastes better after a short rest in the refrigerator. That pause gives the seasonings time to settle into the mayonnaise and ketchup, and the sauce stays thick enough to spoon beside the hot rice. I make it first, then turn to the skillet, so everything is ready to serve while the fried rice is steaming.
Kitchen Note
Hold the scallion greens back until the final toss. They keep a fresh, oniony edge against the savory rice; cooking them with the whites softens that contrast.
Save this chicken fried rice with yum yum sauce for a skillet dinner with savory rice and a cool, tangy dip.
Why Cold Rice Keeps This from Turning Soft and Clumpy
Fried rice needs grains that can move around the pan instead of sticking together in one damp mass. Cold cooked rice is firm, so it holds its shape as you stir-fry it; freshly cooked, hot rice carries more steam and is more likely to turn soft when it meets the vegetables and soy sauce. Break up the clumps before the rice goes into the skillet, and you’ll start with separate grains rather than trying to pry them apart over the heat.
The amount of soy sauce matters for the same reason. It seasons the rice without flooding the pan, and adding it with the rice gives you a chance to toss everything together as the grains heat through. Keep the skillet moving and give the rice its full cooking time. You’re looking for rice that’s steaming hot, with the vegetables and chicken spread through it—not a wet layer collecting at the bottom.
Why Mayo and Ketchup Both Belong in the Yum Yum Sauce
- Mayonnaise — It gives the sauce its creamy body and carries the paprika and garlic powder evenly. Regular mayonnaise has a familiar tang and a thicker texture; egg-free mayonnaise works if you need an egg-free sauce, though the taste may be a little different.
- Ketchup — Tomato sweetness and acidity round out the rich mayonnaise and give the sauce its rosy color. Tomato sauce is thinner and less sweet, so it isn’t a good one-for-one replacement here.
- Rice vinegar — Its mild acidity brightens the sauce without overpowering it. If you’re out, use the same amount of apple cider vinegar; it brings a fruitier edge.
- Long-grain white rice — The longer grains stay distinct in the finished skillet. Cooked rice that’s been chilled is useful here, and breaking apart any clumps before cooking makes it easier to stir-fry evenly.
- Toasted sesame oil — This adds a nutty aroma at the end, where its flavor stays noticeable. Plain neutral oil won’t give the same toasted finish, so keep the sesame oil for the final toss.
Build the Skillet in Stages So Each Part Stays Distinct
Whisk and Chill the Sauce
Whisk the mayonnaise, ketchup, rice vinegar, sugar, paprika, garlic powder, and water in a small bowl until the color looks even and no streaks of mayonnaise remain. Cover the bowl and refrigerate the sauce for at least 15 minutes. It should be smooth and easy to spoon when you serve it. Keep it out of the hot skillet so its creamy texture stays separate from the rice.
Brown the Chicken First
Heat 1 tablespoon of the neutral oil in a 12-inch skillet over medium-high heat. Add the chicken pieces, kosher salt, and black pepper, then cook for 5–7 minutes, stirring, until browned and 165°F in the thickest pieces. Cut pieces to the same 1/2-inch size so they cook at a similar pace. Transfer the chicken to a plate once it’s ready.
Set the Eggs, Then Take Them Out
Add another tablespoon of oil to the skillet and pour in the beaten eggs. Stir as they cook for 1–2 minutes, stopping as soon as they’re just set; they’ll finish warming when they return to the pan. If you leave them in for the whole rice-cooking stage, they can become firm and dry. Transfer the eggs to the plate with the chicken.
Soften the Vegetables Before Adding Garlic
Add the remaining tablespoon of oil, the frozen peas and carrots, and the scallion whites. Cook for 2–3 minutes, stirring, until the vegetables are warmed through. Add the minced garlic and cook for 30 seconds. The garlic should smell fragrant; keeping this stage brief helps prevent it from taking on a bitter, browned taste.
Stir-Fry the Rice and Finish the Toss
Add the rice and soy sauce, breaking up any remaining clumps as you stir-fry for 3–5 minutes. The rice should be steaming hot before you add the chicken and eggs back to the skillet. Pour in the toasted sesame oil, add the scallion greens, and toss for 1–2 minutes until everything is hot. Serve the yum yum sauce alongside.
Three Useful Ways to Adapt the Skillet
Make It Gluten-Free with Tamari
Replace the soy sauce with an equal amount of gluten-free tamari for the same savory seasoning. Choose gluten-free versions of the packaged mayonnaise and ketchup as well; the tamari tends to taste a little rounder and less sharp than standard soy sauce.
Use Brown Rice for a Chewier Skillet
Swap in the same volume of cold, cooked long-grain brown rice. It brings a nuttier taste and a firmer bite, so the finished dish feels heartier while keeping the same savory sauce and vegetables.
Skip the Chicken for Vegetable-and-Egg Fried Rice
Leave out the chicken and use the oil set aside for it to cook the eggs; continue with the vegetables and rice. The result is a lighter vegetarian skillet, with the eggs providing the main protein and the peas and carrots adding sweetness.
Storage and Reheating
- Refrigerator: Refrigerate the fried rice and sauce in separate covered containers within 2 hours; use them within 3–4 days. The rice firms up as it chills.
- Freezer: Freeze the fried rice in airtight portions for up to 2 months for best quality. The mayonnaise-based sauce can separate when frozen, so keep it out of the freezer.
- Reheating: Warm the rice in a skillet over medium heat, stirring often until steaming hot throughout, and serve with the cold sauce. High heat can dry out the grains before the center is warm.
Questions That Come Up When Making Chicken Fried Rice
Chicken Fried Rice with Yum Yum Sauce
Ingredients
Equipment
Method
- Whisk the mayonnaise, ketchup, rice vinegar, sugar, paprika, garlic powder, and water in a small bowl; cover and refrigerate for at least 15 minutes.
- Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat, then add the chicken, salt, and pepper and cook for 5–7 minutes, stirring, until browned and 165°F in the thickest pieces; transfer to a plate.
- Add 1 tablespoon of the oil to the skillet, pour in the eggs, and cook for 1–2 minutes, stirring, until just set; transfer to the plate with the chicken.
- Add the remaining 1 tablespoon oil, peas and carrots, and scallion whites; cook for 2–3 minutes, then add the garlic and cook for 30 seconds.
- Add the rice and soy sauce and stir-fry for 3–5 minutes, breaking up clumps, until the rice is steaming hot.
- Return the chicken and eggs to the skillet, add the sesame oil and scallion greens, and toss for 1–2 minutes until everything is hot; serve with the yum yum sauce.
