Chicken Fried Rice – A Fast, Flavorful Weeknight Favorite

Chicken fried rice is one of those meals that checks every box: quick, comforting, and packed with flavor. It’s the kind of dish that turns leftover rice and a few fridge staples into something satisfying. You get tender chicken, crisp veggies, and savory rice all in one pan. The best part? It’s customizable and comes together in minutes once everything is prepped.

What Makes This Recipe So Good

This chicken fried rice delivers that takeout-style flavor without being heavy or greasy. Using day-old rice ensures each grain fries up fluffy and separate, and a hot pan gives you the slight char and smoky aroma that makes fried rice so irresistible.

The sauce is simple but balanced, with soy for salt, sesame oil for nuttiness, and a touch of sugar for roundness. Plus, it’s a true fridge-cleaner—swap in whatever veggies you have and adjust the seasoning to your taste. It’s reliable, quick, and incredibly satisfying.

Shopping List

• Cooked, chilled rice (3 cups, preferably day-old jasmine or long-grain)
• Chicken (8–10 ounces boneless, skinless thighs or breasts, diced)
• Eggs (2 large)
• Vegetable oil (or neutral oil like canola or peanut)
• Sesame oil
• Soy sauce (regular or low-sodium)
• Oyster sauce (optional but recommended)
• Garlic (2–3 cloves, minced)
• Ginger (1-inch piece, minced or grated)
• Green onions (3–4 stalks, sliced)
• Frozen peas and carrots (1 to 1½ cups) or fresh diced vegetables
• White pepper (optional) or black pepper
• Salt (for seasoning as needed)
• Sugar (a pinch, optional)
• Rice vinegar (optional, a teaspoon for brightness)

Instructions

1. Prep the rice. If you don’t have day-old rice, spread freshly cooked rice on a tray and chill it in the fridge until cool and dry.Break up any clumps with your hands.
2. Mix the sauce. In a small bowl, combine 1½ to 2 tablespoons soy sauce, 1 teaspoon oyster sauce, ½ teaspoon sesame oil, a pinch of sugar, and a dash of white pepper. Taste and adjust to your liking.
3. Get everything ready. Dice the chicken into small bite-size pieces. Mince the garlic and ginger.Slice the green onions, keeping whites and greens separate. Measure out your peas and carrots.
4. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.A hot pan is key for good texture.
5. Cook the eggs. Crack the eggs into the pan, scramble lightly, and cook just until set. Transfer to a plate and keep nearby.
6. Sear the chicken. Add another tablespoon of oil. Season the chicken with a pinch of salt and pepper.Cook, stirring occasionally, until browned and cooked through, about 4–6 minutes. Remove and set aside with the eggs.
7. Stir-fry aromatics. Add a little more oil if needed. Toss in the garlic, ginger, and the white parts of the green onions.Stir-fry for 30–45 seconds until fragrant.
8. Cook the vegetables. Add peas and carrots. Stir-fry until warmed through and slightly tender, 2–3 minutes. Keep things moving so they don’t steam.
9. Fry the rice. Add the chilled rice.Spread it out and let it sit for 20–30 seconds before stirring. Repeat a few times to get a bit of browning. Break up any remaining clumps.
10. Combine and sauce. Return the chicken and eggs to the pan.Pour the sauce around the edges of the pan so it sizzles, then toss everything together until evenly coated. Add a small splash of rice vinegar if you like a hint of brightness.
11. Finish. Drizzle with a little extra sesame oil, toss in the green onion tops, and taste. Adjust with more soy sauce or a pinch of salt if needed.
12. Serve hot. Plate immediately, while the rice is fluffy and steamy.

How to Store

Let the fried rice cool slightly, then transfer to airtight containers.

Keep in the refrigerator for up to 4 days. For longer storage, freeze in portioned bags or containers for up to 2 months. Reheat in a hot skillet with a splash of water or oil to restore moisture and texture.

If microwaving, cover loosely and stir halfway for even heating.

Benefits of This Recipe

• Fast and flexible: Once everything is prepped, it’s a 15-minute cook. You can use whatever veggies and protein you have.
• Budget-friendly: Uses leftover rice and common pantry staples, so it’s easy on the wallet.
• Balanced meal: You get protein, carbs, and vegetables in one bowl.
• Make-ahead friendly: Great for meal prep and reheats well for lunches.
• Customizable flavor: Adjust the sauce and heat level to suit your taste.

Pitfalls to Watch Out For

• Using warm, fresh rice: This makes fried rice gummy. Cool the rice first and break it into separate grains.
• Overcrowding the pan: Too much food lowers the heat and causes steaming.Cook in batches if your pan is small.
• Not heating the pan enough: A hot pan gives you that slight char and keeps the rice from sticking.
• Over-saucing: Too much liquid can make the rice soggy. Start modestly and add more if needed.
• Skipping aromatics: Garlic, ginger, and green onions deliver a lot of flavor. Don’t leave them out.

Recipe Variations

• Spicy chicken fried rice: Add chili-garlic sauce, sambal, or a drizzle of sriracha.A pinch of red pepper flakes works too.
• Pineapple fried rice: Toss in small chunks of pineapple and cashews for sweetness and crunch.
• Vegetable-forward: Load up with bell peppers, corn, mushrooms, or broccoli. Swap chicken for tofu or skip the protein.
• Garlic butter: Stir in a tablespoon of butter at the end with extra minced garlic for a richer finish.
• Brown rice or cauliflower rice: Use brown rice for extra fiber, or cauliflower rice for a lighter, low-carb take. Adjust cooking time to avoid overcooking.
• Soy-free/gluten-free: Use coconut aminos or tamari in place of soy sauce, and check labels on oyster sauce.
• Lemon-pepper twist: Finish with lemon zest and cracked black pepper for a bright, peppery flavor.

FAQ

Can I use freshly cooked rice?

Yes, but it needs to be cooled and dried first.

Spread it on a sheet pan, let steam escape, and chill it for at least 30–60 minutes. Day-old rice gives the best texture.

What’s the best cut of chicken?

Boneless, skinless thighs stay juicy and are hard to overcook. Breasts work too—just avoid overcooking and cut into small pieces for quick, even searing.

Do I need a wok?

No.

A large nonstick or stainless-steel skillet works well. The key is high heat, room to toss the rice, and not crowding the pan.

How do I keep the rice from sticking?

Use a hot pan, enough oil, and cold, dry rice. If using stainless steel, let the oil heat until shimmering before adding ingredients, and avoid stirring constantly—let the rice sear a bit.

Can I make this without eggs?

Absolutely.

Skip the eggs or replace them with scrambled tofu for a similar texture. You can also add edamame for extra protein.

How do I get that “restaurant” flavor?

Cook over high heat, use day-old rice, and don’t be shy with aromatics. A touch of oyster sauce, a hint of sesame oil, and a quick sear give you that classic taste.

A small splash of rice vinegar at the end brightens everything.

Is oyster sauce necessary?

Not required, but it adds depth and a slightly sweet umami note. If you skip it, add a bit more soy sauce and a pinch of sugar to balance.

Wrapping Up

Chicken fried rice is the kind of recipe you’ll return to again and again. It’s fast, flexible, and consistently delicious, whether you’re using leftovers or cooking from scratch.

Keep rice in the fridge, stock a few pantry staples, and this meal is never more than a few minutes away. Once you find your perfect sauce balance, it’ll taste better than takeout and fit your weeknight routine with ease.

Chicken Fried Rice - A Fast, Flavorful Weeknight Favorite

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

• Cooked, chilled rice (3 cups, preferably day-old jasmine or long-grain)
• Chicken (8–10 ounces boneless, skinless thighs or breasts, diced)
• Eggs (2 large)
• Vegetable oil (or neutral oil like canola or peanut)
• Sesame oil
• Soy sauce (regular or low-sodium)
• Oyster sauce (optional but recommended)
• Garlic (2–3 cloves, minced)
• Ginger (1-inch piece, minced or grated)
• Green onions (3–4 stalks, sliced)
• Frozen peas and carrots (1 to 1½ cups) or fresh diced vegetables
• White pepper (optional) or black pepper
• Salt (for seasoning as needed)
• Sugar (a pinch, optional)
• Rice vinegar (optional, a teaspoon for brightness)

Instructions

• Prep the rice. If you don’t have day-old rice, spread freshly cooked rice on a tray and chill it in the fridge until cool and dry. Break up any clumps with your hands.
• Mix the sauce. In a small bowl, combine 1½ to 2 tablespoons soy sauce, 1 teaspoon oyster sauce, ½ teaspoon sesame oil, a pinch of sugar, and a dash of white pepper. Taste and adjust to your liking.
• Get everything ready. Dice the chicken into small bite-size pieces. Mince the garlic and ginger. Slice the green onions, keeping whites and greens separate. Measure out your peas and carrots.
• Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. A hot pan is key for good texture.
• Cook the eggs. Crack the eggs into the pan, scramble lightly, and cook just until set. Transfer to a plate and keep nearby.
• Sear the chicken. Add another tablespoon of oil. Season the chicken with a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 4–6 minutes. Remove and set aside with the eggs.
• Stir-fry aromatics. Add a little more oil if needed. Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for 30–45 seconds until fragrant.
• Cook the vegetables. Add peas and carrots. Stir-fry until warmed through and slightly tender, 2–3 minutes. Keep things moving so they don’t steam.
• Fry the rice. Add the chilled rice. Spread it out and let it sit for 20–30 seconds before stirring. Repeat a few times to get a bit of browning. Break up any remaining clumps.
• Combine and sauce. Return the chicken and eggs to the pan. Pour the sauce around the edges of the pan so it sizzles, then toss everything together until evenly coated. Add a small splash of rice vinegar if you like a hint of brightness.
• Finish. Drizzle with a little extra sesame oil, toss in the green onion tops, and taste. Adjust with more soy sauce or a pinch of salt if needed.
• Serve hot. Plate immediately, while the rice is fluffy and steamy.