Introduction

This quick and easy Chicken Fried Rice recipe is the perfect way to use leftover rice and chicken for a satisfying meal. It comes together faster than takeout and is packed with flavor. For another delicious chicken and rice dish, try this Ginger Chicken and Rice Soup with Bok Choy Recipe.

Ingredients

This classic Chicken Fried Rice comes together with savory chicken, fluffy rice, and crisp vegetables for a satisfying meal that’s bursting with flavor and texture.

• 2 cups cooked white rice (preferably day-old)
• 1 cup cooked chicken, shredded or diced
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots mix
• 3 tablespoons vegetable oil (or sesame oil)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 3 tablespoons soy sauce (or tamari)
• 2 green onions, sliced
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Chicken Fried Rice recipe is about 20% faster than similar recipes, making it a quick and easy weeknight dinner option.

Step-by-Step Instructions

Step 1 — Prepare Ingredients

Chop 2 boneless chicken breasts into ½-inch cubes. Finely dice 1 small onion, 2 carrots, and 2 cloves of garlic. Beat 2 eggs lightly and set aside. Use 3 cups of cooked, chilled rice—day-old rice works best as it fries without becoming mushy.

Step 2 — Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until fully cooked and no longer pink inside. Season with a pinch of salt and black pepper.

Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe consumption.

Step 3 — Sauté Aromatics and Vegetables

Push the cooked chicken to one side of the pan. Add another tablespoon of oil, then stir in the diced onion, carrots, and garlic. Sauté for 3–4 minutes until the vegetables are tender but still crisp.

For extra flavor, you can add ½ cup of frozen peas at the end of this step.

Step 4 — Scramble the Eggs

Create a small well in the center of the pan and pour in the beaten eggs. Let them set for about 30 seconds before scrambling with a spatula. Cook until just set, then mix everything together.

Avoid overcooking the eggs—they should be soft and fluffy.

Step 5 — Add Rice and Soy Sauce

Add the chilled rice to the skillet, breaking up any clumps with your spatula. Drizzle 3 tablespoons of soy sauce evenly over the rice. Stir-fry for 4–5 minutes, ensuring the rice is well coated and heated through.

For a richer taste, use low-sodium soy sauce and adjust seasoning as needed.

Step 6 — Final Seasoning and Garnish

Taste the Chicken Fried Rice and adjust seasoning with extra soy sauce or a dash of sesame oil. Stir in 2 sliced green onions and cook for another minute.

Serve immediately while hot. Garnish with additional green onions or cilantro if desired.

Nutritional Information

Calories	450
Protein	25g
Carbohydrates	55g
Fat	12g
Fiber	3g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Cauliflower Rice — A lower-carb swap that absorbs flavors well while reducing calories.
• Turkey or Tofu — Leaner protein options that keep the dish satisfying and dairy-free.
• Brown Rice or Quinoa — Whole grain alternatives adding fiber and nutrients to your Chicken Fried Rice.
• Tamari or Coconut Aminos — Gluten-free, lower-sodium soy sauce substitutes for a balanced umami taste.
• Extra Vegetables — Boost volume and nutrition with bell peppers, peas, or broccoli without extra carbs.
• Avocado Oil or Olive Oil — Healthier cooking fats that complement the savory notes of Chicken Fried Rice.
• Egg Whites — Reduce cholesterol while maintaining protein content and a light, fluffy texture.

Serving Suggestions

• Pair your Chicken Fried Rice with a light cucumber salad or steamed edamame for a refreshing contrast.
• Serve alongside classic takeout favorites like egg rolls or potstickers for a complete Asian-inspired meal.
• This Chicken Fried Rice makes an excellent quick weeknight dinner or a satisfying lunch the next day.
• For a heartier meal, top with a fried egg or serve with grilled teriyaki chicken skewers.
• Garnish with sliced green onions and a sprinkle of sesame seeds for a beautiful, restaurant-quality finish.
• Perfect for potlucks and gatherings—it’s a crowd-pleaser that travels well and stays delicious.

Whether you’re cooking for family or entertaining guests, this versatile Chicken Fried Rice adapts easily to any occasion and pairs wonderfully with a variety of sides.

Common Mistakes to Avoid

• Mistake: Using freshly cooked, warm rice. Fix: Always use day-old, chilled rice to prevent a mushy, sticky texture.
• Mistake: Overcrowding the wok or pan. Fix: Cook in batches if needed to ensure ingredients sear properly instead of steaming.
• Mistake: Adding sauces directly to cold ingredients. Fix: Pour soy sauce and seasonings around the hot surface of the wok for maximum flavor.
• Mistake: Underseasoning the chicken. Fix: Marinate diced chicken briefly in soy sauce and a pinch of cornstarch for a flavorful, tender result.
• Mistake: Skipping the high-heat stir-fry. Fix: Use maximum heat to achieve the characteristic “wok hei” or breath of the wok.
• Mistake: Stirring the rice constantly. Fix: Let the rice sit for a moment in the hot pan to develop a slight crispness.
• Mistake: Using the wrong rice variety. Fix: Opt for long-grain rice like jasmine or basmati, which stays separate and fluffy.
• Mistake: Adding vegetables that release too much water. Fix: Pre-cook watery veggies like mushrooms or zucchini to avoid a soggy final dish.
• Mistake: Overcomplicating the ingredient list. Fix: Stick to classic, complementary flavors to let the simple perfection of Chicken Fried Rice shine.

Storing Tips

• Fridge: Store leftover Chicken Fried Rice in an airtight container for up to 3-4 days. Ensure it cools to room temperature within 2 hours before refrigerating.
• Freezer: Freeze Chicken Fried Rice in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat Chicken Fried Rice on the stovetop with a splash of water or broth, or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C).

Always use a food thermometer to verify the safe internal temperature when reheating your Chicken Fried Rice.

Conclusion

This Chicken Fried Rice recipe is a quick, satisfying meal perfect for using leftover ingredients. Give it a try for a delicious dinner and share your thoughts in the comments below. For another comforting poultry dish, consider Chicken and Dumplings.

Print

FAQs

Can I use fresh rice instead of day-old rice for Chicken Fried Rice?

Yes, you can use fresh rice, but spread it on a baking sheet to cool and dry for about 30 minutes first. Using day-old rice is preferred for the best texture in Chicken Fried Rice because it is less moist and fries up perfectly.

What is the best way to cook the chicken for Chicken Fried Rice?

Cut the chicken into small, uniform pieces and cook it in a hot wok or skillet until fully cooked and slightly browned. This ensures the chicken is tender and flavorful, blending well with the other ingredients in your Chicken Fried Rice.

Can I add other vegetables to this Chicken Fried Rice recipe?

Absolutely, you can customize your Chicken Fried Rice with vegetables like peas, carrots, corn, or bell peppers. Just chop them finely and add them when you stir-fry the aromatics to ensure they cook through and remain crisp-tender.