Why You’ll Love This Recipe
Chicken Fried Rice is a classic, satisfying dish that combines tender chicken, fluffy rice, crisp vegetables, and savory seasonings all stir-fried together in one pan. It’s quick, easy, and perfect for using leftover rice. Whether served as a main dish or side, it’s a comforting meal that’s better than takeout.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked white rice (preferably day-old)boneless, skinless chicken breast or thighssoy sauceeggsfrozen peas and carrots (or fresh if preferred)green onionsgarlicsesame oilvegetable oilblack pepper
directions
Dice the chicken into small, bite-sized pieces and season lightly with salt and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until golden brown and fully cooked, then remove from the pan and set aside.
Add a bit more oil to the pan if needed, then sauté the garlic until fragrant.
Push the garlic to the side, crack in the eggs, and scramble until just set.
Add the peas and carrots and cook for 2-3 minutes until tender.
Add the cooked rice and return the chicken to the pan.
Pour in the soy sauce and sesame oil, stirring everything together to coat evenly.
Cook for another 3-5 minutes, stirring frequently, until heated through.
Top with chopped green onions before serving.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use leftover rotisserie chicken for quicker prep.
Add diced bell peppers or corn for extra flavor and color.
Swap chicken for shrimp, pork, or tofu for different protein options.
Spice it up with chili flakes or sriracha for a kick.
Try using brown rice or cauliflower rice for a healthier twist.
storage/reheating
Store Chicken Fried Rice in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or microwave in 30-second intervals, stirring in between.For longer storage, freeze in portions for up to 2 months.
FAQs
Can I use freshly cooked rice?
Fresh rice is too moist and may result in a soggy dish—day-old rice works best for texture.
Can I make this gluten-free?
Yes, use tamari or a certified gluten-free soy sauce.
Do I need a wok?
No, a large skillet works just fine.
Can I add other vegetables?
Absolutely, use what you have on hand—broccoli, snap peas, or mushrooms are great choices.
Why is my fried rice mushy?
This often happens if the rice is freshly cooked or overcooked—make sure it’s cooled and a bit dry before frying.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan.
Is this kid-friendly?
Yes, it’s mild, colorful, and a great way to sneak in veggies.
Conclusion
Chicken Fried Rice is the ultimate one-pan meal—fast, flexible, and full of flavor. Whether you’re cooking for a weeknight dinner or meal prepping for the days ahead, this dish delivers restaurant-quality taste with simple ingredients you likely already have. Give it a try and enjoy homemade comfort food at its best.
Print
Chicken Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Halal
Description
A quick and flavorful dish made with cooked rice, chicken, vegetables, and eggs stir-fried together with savory sauces.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, shredded or diced
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
- Add the beaten eggs and scramble until fully cooked. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Sauté garlic, carrots, and peas for 3-4 minutes until tender.
- Add the cooked chicken to the skillet and stir-fry for 2 minutes.
- Add the rice and stir to combine all ingredients evenly.
- Stir in the scrambled eggs, green onions, soy sauce, oyster sauce (if using), and sesame oil.
- Cook for another 2-3 minutes, stirring frequently, until everything is well-mixed and heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use cold, day-old rice for best texture.
- You can substitute chicken with shrimp, beef, or tofu.
- Add other vegetables like bell peppers or corn for variation.