This Chicken Fried Rice is fast, filling, and incredibly satisfying. It’s a great way to use up leftover rice and vegetables, and it’s fully customizable based on what you have on hand. It’s also a one-pan meal, which means minimal cleanup and maximum convenience. Whether you’re looking for a quick dinner or a meal-prep-friendly lunch, this dish checks all the boxes.
Ingredients
(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, diced
Eggs
Carrots, diced
Peas
Green onions, chopped
Onion, diced
Garlic, minced
Soy sauce
Sesame oil
Vegetable oil or cooking oil
Salt
Black pepper
Directions
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add diced chicken, season with salt and pepper, and cook until fully cooked and browned. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed and sauté diced onion, garlic, carrots, and peas until vegetables are tender.
Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until just cooked.
Add the cold cooked rice to the pan, breaking up any clumps. Stir everything together.
Return the cooked chicken to the pan and drizzle with soy sauce and sesame oil.
Stir-fry for a few more minutes until everything is well combined and heated through.
Toss in chopped green onions, taste, and adjust seasoning if needed.
Serve hot.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Swap chicken for shrimp, beef, or tofu.
Add other vegetables like bell peppers, corn, or broccoli.
Use brown rice or cauliflower rice for a healthier version.
Add a dash of oyster sauce or hoisin sauce for extra depth of flavor.
Spice it up with sriracha or crushed red pepper flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, use a skillet over medium heat for best texture or microwave in short intervals, stirring in between. Add a splash of water or soy sauce if it needs moisture.
FAQs
Can I use freshly cooked rice?
It’s best to use day-old rice because it’s drier and fries better. Fresh rice can be used but may result in a softer texture.
What kind of chicken is best?
Boneless, skinless chicken breast or thighs both work well. Thighs tend to be juicier and more flavorful.
Do I need a wok to make fried rice?
A wok is great, but a large nonstick skillet works just fine.
Can I make this dish ahead of time?
Yes, it stores and reheats well, making it perfect for meal prep.
Is Chicken Fried Rice gluten-free?
Use gluten-free soy sauce (like tamari) to make it gluten-free.
Can I use frozen vegetables?
Yes, frozen peas and carrots work great. Just thaw them slightly before cooking.
How do I keep fried rice from getting soggy?
Use cold, day-old rice and cook over high heat to keep it dry and crispy.
Can I add sauce to make it more flavorful?
Absolutely. Soy sauce is a base, but you can also add oyster sauce, hoisin, or a splash of rice vinegar.
How can I make this dish healthier?
Use less oil, lean chicken, add more vegetables, or use brown rice.
What oil is best for fried rice?
Use neutral oils with a high smoke point like vegetable, canola, or peanut oil. Sesame oil adds flavor but should be used sparingly at the end.
Conclusion
Chicken Fried Rice is a simple yet delicious meal that’s full of flavor, quick to make, and endlessly versatile. Whether you’re cleaning out the fridge or feeding a crowd, it’s a go-to recipe that delivers on taste and convenience every time. Make it once, and you’ll keep coming back to it.
Chicken Fried Rice is a quick and flavorful one-pan dish made with tender chicken, scrambled eggs, vegetables, and rice tossed in a savory soy-sesame sauce. It’s a satisfying, takeout-style meal you can easily make at home in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Stir-Fry
Cuisine:Asian
Diet:Low Lactose
Ingredients
3 cups cooked rice (preferably day-old)
1 lb chicken breast or thighs, diced
2 eggs, beaten
1/2 cup carrots, diced
1/2 cup peas
2 green onions, chopped
1 small onion, diced
2 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil or cooking oil
Salt, to taste
Black pepper, to taste
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
Add the remaining oil to the pan. Sauté diced onion, garlic, carrots, and peas until vegetables are tender, about 3–4 minutes.
Push the vegetables to one side of the pan and pour beaten eggs into the other side. Scramble the eggs until just set.
Add the cold cooked rice, breaking up any clumps, and stir everything together.
Return cooked chicken to the pan. Drizzle with soy sauce and sesame oil.
Stir-fry for another 2–3 minutes until everything is well combined and heated through.
Stir in chopped green onions, taste, and adjust seasoning as needed.
Serve hot.
Notes
Day-old rice is ideal for the best texture—avoid freshly cooked rice if possible.Use chicken thighs for a juicier, more flavorful result.Frozen vegetables work well—no need to thaw completely before cooking.For extra flavor, add a splash of oyster sauce or hoisin sauce.Reheat leftovers in a skillet for best results; add a bit of water or soy sauce if dry.
