Chicken Fried Rice

Why You’ll Love This Recipe

Chicken Fried Rice is a quick, savory dish loaded with tender chicken, fluffy rice, and colorful vegetables—all stir-fried together with flavorful seasonings. It’s a great way to use leftovers and comes together in just minutes, making it perfect for busy weeknights. Delicious and customizable, this homemade version beats takeout every time.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

cooked rice (preferably day-old)
chicken breast or thighs (cooked and diced or shredded)
eggs
carrots (diced)
peas
green onions (sliced)
garlic (minced)
soy sauce
sesame oil
vegetable oil
salt
black pepper
optional: oyster sauce or sriracha for extra flavor

directions

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add diced carrots and cook for 2-3 minutes until slightly softened. Add garlic and cook for 30 seconds.

Push veggies to the side and scramble the eggs in the same pan until just set. Mix with the vegetables.

Add the cooked chicken and stir to combine.

Add the rice, breaking up any clumps. Stir-fry everything together for 2-3 minutes.

Drizzle with soy sauce and sesame oil. Stir to coat evenly and heat through.

Add peas and green onions, cook for another minute.

Taste and adjust seasoning with salt, pepper, or more soy sauce.

Serve hot, garnished with extra green onions or a drizzle of sriracha if desired.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Use shrimp, pork, or tofu instead of chicken.
Add bell peppers, corn, or broccoli for more veggies.
Make it spicy with chili oil or red pepper flakes.
Use brown rice or cauliflower rice for a lighter version.
Top with a fried egg for extra richness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave until hot, adding a splash of water if needed.
Freeze for up to 1 month; thaw and reheat before serving.

FAQs

What kind of rice works best?
Day-old jasmine or long-grain rice works best to avoid clumping.

Can I use rotisserie chicken?
Yes, it’s a great shortcut.

Is it gluten-free?
Use tamari or gluten-free soy sauce to make it gluten-free.

Can I make it without eggs?
Yes, just skip them or use a plant-based egg alternative.

Do I have to use sesame oil?
It adds great flavor, but you can skip or replace with another oil.

Can I add sauce?
Yes, try oyster sauce, hoisin, or teriyaki for extra flavor.

Can I cook the chicken in the same pan?
Yes, just cook it first, remove it, and add it back later with the rice.

Why use cold rice?
Cold rice stays firm and fries better without becoming mushy.

Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan.

Can kids eat this?
Absolutely—it’s flavorful but mild and easy to customize.

Conclusion

Chicken Fried Rice is a quick, comforting meal that’s easy to make and endlessly adaptable. Whether you’re clearing out the fridge or craving takeout-style flavors at home, this recipe delivers on taste and convenience. With simple steps and bold flavor, it’s a go-to dish you’ll come back to again and again.

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