Chicken Fried Rice Recipe – Fast, Flavorful, and Weeknight-Friendly

Chicken fried rice is the kind of meal that saves the day when you need something fast but still crave real comfort. It’s hearty, satisfying, and loaded with texture—tender chicken, crisp veggies, and perfectly seasoned rice. Plus, it’s a fantastic way to use up leftover rice and clean out the fridge.

With a few smart techniques, you can get that classic takeout-style flavor at home in under 30 minutes. Let’s make a version that’s simple, reliable, and big on taste.

What Makes This Recipe So Good

• Leftover-friendly: Day-old rice is ideal here, giving you that signature fried rice texture.
• Balanced flavors: Soy sauce, sesame oil, and a touch of garlic and ginger do the heavy lifting.
• One-pan meal: Minimal cleanup and everything cooks fast.
• Customizable: Swap veggies, adjust heat, or make it gluten-free.
• Satisfying and economical: Uses simple ingredients you probably already have.

Ingredients

• 3 cups cooked white rice, preferably day-old and chilled
• 1 pound boneless, skinless chicken breast or thighs, cut into small bite-size pieces
• 2 tablespoons neutral oil (canola, vegetable, or avocado), divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
• 1 cup frozen peas and carrots (no need to thaw)
• 3 green onions, sliced (whites and greens separated)
• 2 large eggs, lightly beaten
• 3 tablespoons low-sodium soy sauce, plus more to taste
• 1 tablespoon oyster sauce (optional but recommended)
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper or black pepper
• Pinch of red pepper flakes or a few dashes of hot sauce (optional)
• Salt to taste (if needed)
• Lime wedges and sesame seeds for serving (optional)

Step-by-Step Instructions

1. Prep the rice. If your rice clumps, break it up with your hands or a fork. Cold, separated grains fry better and won’t turn mushy.
2. Season the chicken. Pat it dry and toss with a pinch of salt and pepper.Dry chicken browns faster and keeps its bite.
3. Heat the pan. Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil until shimmering.
4. Cook the chicken. Add the chicken in an even layer. Let it sear for 1–2 minutes before stirring.Cook until browned and just cooked through, 4–5 minutes total. Transfer to a plate.
5. Sauté aromatics. Add the remaining oil to the pan. Add onion and the white parts of the green onions.Cook 2 minutes until slightly soft. Stir in garlic and ginger and cook 30 seconds until fragrant.
6. Add veggies. Toss in peas and carrots. Stir-fry 2–3 minutes until heated through.
7. Scramble the eggs. Push everything to one side of the pan.Pour beaten eggs into the empty space. Let set for 20–30 seconds, then scramble into soft curds. Mix into the veggies.
8. Fry the rice. Add the chilled rice.Spread it out and let it sit for 30–45 seconds to get a little toasty. Break up any remaining clumps and stir-fry 2–3 minutes.
9. Season. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and red pepper flakes if you like heat. Toss well to coat every grain.
10. Finish with chicken. Return the chicken and any juices to the pan.Add the green onion tops. Stir-fry 1–2 minutes more. Taste and adjust with more soy sauce or a pinch of salt as needed.
11. Serve. Plate hot.Add lime wedges and a sprinkle of sesame seeds if you like a bright finish.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a hot skillet with a splash of water or broth to steam it back to life. Microwave works too—cover and heat in short bursts, stirring in between.
• Freezing: Freeze portions flat in zip-top bags for up to 2 months. Thaw in the fridge overnight, then reheat in a skillet.
• Meal prep tip: Keep extra cooked chicken and rice on hand.Fried rice comes together in minutes when both are ready to go.

Health Benefits

• Lean protein: Chicken breast boosts satiety and supports muscle repair with fewer calories.
• Veggie boost: Peas and carrots add fiber, vitamins A and C, and a touch of natural sweetness.
• Balanced meal: Carbs, protein, and fat come together for steady energy and satisfaction.
• Lower sodium option: Using low-sodium soy sauce and controlling your own seasoning keeps salt levels in check.
• Whole-grain friendly: Swap in brown rice for extra fiber and minerals without losing the essence of the dish.

Common Mistakes to Avoid

• Using freshly cooked rice: Warm rice turns sticky and mushy. Chilled, day-old rice fries best.
• Overcrowding the pan: Too much food lowers the heat and steams everything. Cook in batches if needed.
• Skipping high heat: You want quick searing for flavor and texture.Preheat well and keep it hot.
• Adding sauce too early: Season after the rice starts to toast to avoid sogginess.
• Not tasting as you go: Adjust soy, salt, and heat to your preference before serving
  

  Chicken Fried Rice Recipe - Fast, Flavorful, and Weeknight-Friendly

  Print Recipe

  Prep Time 10 minutes mins

  Cook Time 15 minutes mins

  Total Time 25 minutes mins

  Servings 4 servings

  Ingredients

  • 3 cups cooked white rice, preferably day-old and chilled
  • 1 pound boneless, skinless chicken breast or thighs, cut into small bite-size pieces
  • 2 tablespoons neutral oil (canola, vegetable, or avocado), divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 cup frozen peas and carrots (no need to thaw)
  • 3 green onions, sliced (whites and greens separated)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce, plus more to taste
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper or black pepper
  • Pinch of red pepper flakes or a few dashes of hot sauce (optional)
  • Salt to taste (if needed)
  • Lime wedges and sesame seeds for serving (optional)

  Instructions

  • Prep the rice. If your rice clumps, break it up with your hands or a fork. Cold, separated grains fry better and won’t turn mushy.
  • Season the chicken. Pat it dry and toss with a pinch of salt and pepper. Dry chicken browns faster and keeps its bite.
  • Heat the pan. Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil until shimmering.
  • Cook the chicken. Add the chicken in an even layer. Let it sear for 1–2 minutes before stirring. Cook until browned and just cooked through, 4–5 minutes total. Transfer to a plate.
  • Sauté aromatics. Add the remaining oil to the pan. Add onion and the white parts of the green onions. Cook 2 minutes until slightly soft. Stir in garlic and ginger and cook 30 seconds until fragrant.
  • Add veggies. Toss in peas and carrots. Stir-fry 2–3 minutes until heated through.
  • Scramble the eggs. Push everything to one side of the pan. Pour beaten eggs into the empty space. Let set for 20–30 seconds, then scramble into soft curds. Mix into the veggies.
  • Fry the rice. Add the chilled rice. Spread it out and let it sit for 30–45 seconds to get a little toasty. Break up any remaining clumps and stir-fry 2–3 minutes.
  • Season. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and red pepper flakes if you like heat. Toss well to coat every grain.
  • Finish with chicken. Return the chicken and any juices to the pan. Add the green onion tops. Stir-fry 1–2 minutes more. Taste and adjust with more soy sauce or a pinch of salt as needed.
  • Serve. Plate hot. Add lime wedges and a sprinkle of sesame seeds if you like a bright finish.