Chicken Fried Rice Recipe

There’s something irresistibly comforting about a bowl of homemade chicken fried rice. Whether you’re trying to use up leftover rice or recreate your favorite takeout experience at home, this dish delivers bold flavors, texture, and just the right amount of savory goodness.

This recipe came to life one weeknight when I needed something quick, filling, and satisfying—but didn’t want to settle for just any meal. I remembered how often I’d ordered chicken fried rice as a child during family dinners at our favorite Asian restaurant. The crackling sound of rice hitting a hot pan, the aroma of garlic and sesame oil, and the golden bits of egg mixed in—there’s a certain nostalgia in every bite.

If you’ve ever wondered how to get that same restaurant-quality flavor at home, keep reading. This version is packed with juicy chicken, vibrant vegetables, and layers of flavor that come together in under 30 minutes. It’s simple, customizable, and incredibly delicious.

Why I Love This Recipe

It’s not just another fried rice recipe—it’s a deeply satisfying, well-balanced meal in a bowl.

One of the biggest reasons I keep coming back to this chicken fried rice is how well it works for real-life schedules. It’s quick enough for weeknights, but still impressive enough to serve to guests. You don’t need a bunch of fancy ingredients, and it’s very forgiving. Got leftover veggies in the fridge? Throw them in. Only have brown rice? Works just as well.

The beauty lies in the texture: each grain of rice is separate and lightly crisped, the chicken is juicy and tender, and the eggs are fluffy and folded in at just the right moment. Plus, the sauce ties everything together with a perfectly savory, umami-rich balance of soy sauce, sesame oil, and a hint of garlic and ginger.

It’s satisfying, versatile, and honestly—better than most takeout versions. Once you make it from scratch, it’ll become a regular on your weekly dinner rotation.

Ingredients for Chicken Fried Rice

This isn’t just about tossing rice and chicken into a pan—it’s about building flavor, layer by layer. Each ingredient has a purpose, and when they all come together, magic happens.

To make the best chicken fried rice, you’ll need:

Chicken
Boneless, skinless chicken breasts or thighs work best. Thighs tend to stay juicier and are more forgiving if slightly overcooked. Cut into small, bite-sized cubes for even cooking.

Cooked Rice
Day-old jasmine or basmati rice is ideal. Fresh rice will turn mushy in the pan. If you don’t have leftover rice, cook some earlier in the day and let it cool completely.

Vegetables
Classic choices are peas, diced carrots, chopped green onions, and a bit of onion or garlic. You can also use bell peppers, corn, or even shredded cabbage.

Eggs
Scrambled eggs add richness and texture. You’ll cook them separately first and fold them into the rice at the end.

Soy Sauce
A combination of light soy sauce and dark soy sauce gives depth and that signature fried rice flavor.

Sesame Oil
Just a splash adds a nutty aroma. It’s best added at the end of cooking for maximum impact.

Garlic and Ginger
These two bring warmth and boldness—don’t skip them.

Oil for Cooking
Use a neutral oil with a high smoke point like vegetable, avocado, or peanut oil.

Optional but recommended:

• A touch of oyster sauce or hoisin sauce for more complexity
• A dash of white pepper
• Chili flakes or sriracha if you like heat

It’s a flexible recipe, but each component contributes to the authentic flavor and perfect texture.

How Much Time Will You Need

This recipe is surprisingly quick and easy—perfect for busy weeknights.

Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: Under 30 minutes

If your rice is already cooked and chilled, the rest comes together fast. The key is prepping all your ingredients ahead of time. Fried rice moves quickly once it hits the pan.

How to Make This Chicken Fried Rice

The trick to flawless fried rice is all in the prep—and a hot pan. Here’s your foolproof guide:

Step – 1: Prep Your Ingredients First
Dice your chicken, beat the eggs, chop your veggies, and measure out the sauces. Fried rice is made in minutes, so everything needs to be ready before you turn on the stove.

Step – 2: Cook the Chicken
In a large wok or deep skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook for about 5–6 minutes until golden and cooked through. Remove and set aside.

Step – 3: Scramble the Eggs
In the same pan, add a little more oil if needed. Pour in the beaten eggs and let them sit for a few seconds to set. Gently scramble until just cooked, then transfer to the same plate as the chicken.

Step – 4: Sauté the Aromatics
Add a splash of oil and toss in the chopped onions, garlic, and ginger. Sauté for about 30–45 seconds until fragrant.

Step – 5: Stir-Fry the Veggies
Add the peas and carrots (or other vegetables you’re using) and cook for 2–3 minutes until slightly softened.

Step – 6: Add the Rice
Break up any clumps of cold rice with your hands before adding it to the pan. Push the veggies to the sides and add the rice to the center. Let it sit for 30–60 seconds to develop a little crust, then stir everything together.

Step – 7: Season It Right
Drizzle in soy sauce, dark soy sauce (if using), a tiny bit of oyster sauce, and a few drops of sesame oil. Toss everything until evenly coated.

Step – 8: Add Chicken and Eggs Back
Return the cooked chicken and scrambled eggs to the pan. Toss to combine, making sure every bite has a bit of everything.

Step – 9: Finish and Serve
Taste and adjust with more soy sauce, pepper, or chili flakes as desired. Top with chopped green onions and serve hot.

The beauty of this dish is how adaptable it is—each step allows you to make it your own.

Substitutions

If you don’t have everything on hand, no worries—this dish is wonderfully forgiving.

No Chicken?
Try shrimp, diced tofu, or even tempeh. Leftover roast turkey or beef also works well.

No Day-Old Rice?
Spread freshly cooked rice on a tray and cool it quickly in the fridge or freezer for about 20–30 minutes. The key is dry, separate grains.

Want a Healthier Version?
Swap white rice with brown rice or even cauliflower rice for a lower-carb option.

No Soy Sauce?
Use tamari (for gluten-free), coconut aminos, or even a mix of fish sauce and a pinch of sugar for that umami profile.

No Oyster Sauce?
A little hoisin sauce or even Worcestershire can add depth.

These swaps keep the flavor high and the stress low—perfect for home cooks of any level.

Best Side Dish of Chicken Fried Rice

Chicken fried rice is hearty enough to stand on its own, but pairing it with a few simple sides takes the meal to another level.

Egg Drop Soup
Light, silky, and gently flavored—this soup complements the boldness of the fried rice without overpowering it.

Asian Cucumber Salad
Cool and refreshing with a slightly spicy sesame dressing, this adds a crunchy contrast to the warm rice.

Steamed Dumplings
Whether veggie or meat-filled, dumplings are the perfect savory treat to round out your plate.

Serving and Presentation Tips

A great dish deserves a great entrance—and presentation makes a difference, even with a comforting classic like chicken fried rice.

When serving, transfer the fried rice to a shallow, wide bowl or plate to showcase the vibrant mix of colors. The golden-brown rice, green peas, orange carrots, and yellow egg bits create a beautiful contrast. Top it off with a few sliced green onions or a sprinkle of sesame seeds for a restaurant-style finish.

You can also garnish with a drizzle of toasted sesame oil or serve it with lime wedges for a fresh, zesty note. If you’re entertaining, consider serving it in individual bowls with chopsticks tucked in—it instantly elevates a simple meal to something more special.

And if you’re going family-style, pair it with a few small side dishes in matching bowls to create an inviting spread.

Tips and Tricks to Make This Recipe Even Better

The key to amazing chicken fried rice lies in technique, not just ingredients. These tips will help you take it to the next level:

• Use day-old rice. This is non-negotiable for texture. Fresh rice is too moist and can turn mushy. If you’re in a pinch, cool hot rice quickly by spreading it on a baking sheet and refrigerating for 30 minutes.
• High heat is your friend. A hot wok or skillet creates that slightly crisp texture you get in takeout-style fried rice.
• Cook ingredients separately. It may seem like an extra step, but cooking the chicken, eggs, and vegetables individually before combining ensures that each component is perfectly done and not soggy.
• Don’t overload the pan. Too much at once lowers the temperature and makes the rice steam rather than fry. If you’re doubling the recipe, cook in batches.
• Add sesame oil at the end. This keeps its flavor intact and prevents it from getting bitter under high heat.
• Use a large spatula or rice paddle. This makes tossing easier and helps break up rice clumps.

Once you’ve made it a couple of times, these steps will feel second nature—and your fried rice will consistently turn out amazing.

Common Mistakes to Avoid

Even simple recipes can go wrong if you’re not careful. Here’s what to watch out for:

• Using warm or freshly cooked rice. This is the #1 reason for soggy fried rice. Always use cold, dry rice.
• Undercooking the chicken. Make sure the chicken is fully cooked before removing it from the pan. A meat thermometer is handy here—165°F is your goal.
• Skipping prep. This dish moves fast. Having your ingredients chopped and measured before you start is essential.
• Over-saucing. It’s easy to drown your rice in soy sauce. Start small—you can always add more, but you can’t take it out.
• Not letting the rice sit. Give the rice a chance to crisp in the pan before stirring. This builds texture and flavor.

Avoid these common mistakes and you’ll be on your way to fried rice that rivals any takeout.

How to Store It

Leftovers? You’re in luck—this dish stores and reheats beautifully.

Refrigerate: Transfer cooled fried rice to an airtight container. Store in the fridge for up to 4 days.

Freeze: Portion into freezer-safe bags or containers. Press out the air to avoid freezer burn and label with the date. It keeps well for up to 2 months.

Reheat:

• Stovetop: Add a splash of oil or water to a pan and stir-fry until heated through.
• Microwave: Reheat in a covered bowl with a damp paper towel over the top to keep moisture in.

Avoid reheating more than once. And never leave it out at room temperature for more than 2 hours.

FAQ

Can I use leftover rotisserie chicken for this recipe?
Absolutely! Shred or dice it and add it in at the same step where you would return cooked chicken to the pan.

Can I make this vegetarian?
Yes—just leave out the chicken and load up on veggies or use tofu. You can even add edamame for extra protein.

What’s the best rice for fried rice?
Jasmine rice is ideal for its slightly sticky texture, but long-grain white or basmati works well too.

Can I make this ahead of time?
Yes, but it’s best eaten fresh. You can prep all the components ahead and stir-fry everything just before serving.

Can I double the recipe?
Yes, but it’s best to cook in two batches so the rice doesn’t steam. Overcrowding the pan will lead to soggy results.

Print