Chicken Fried Rice (Quick and Tasty Recipe!)

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This chicken fried rice recipe is a game-changer, combining tender chicken, peas and carrots, and leftover rice into a Chinese takeout dish that’s bursting with flavor. Easy to make and even easier to enjoy, this Chinese classic is a recipe you’ll come back to time and again.

Chicken fried rice on a plate with chopsticks and green onions on the side.

If you’re looking for a simple, delicious way to use up leftover rice and chicken, then this chicken fried rice recipe is your answer. Not only is it a great way to use leftovers, but it’s also a versatile dish that allows you to add in any veggies you love.

This chicken fried rice recipe is a hit in my household, and if you enjoy it as much as we do, you might want to try my other fried rice recipes. From the savory spam fried rice to the spicy kick of kimchi fried rice, there’s a flavor for everyone.

Why You’ll Love This Recipe

Quick and Easy: This chicken fried rice recipe is incredibly easy to make, perfect for those busy weeknights when you need a quick meal.
Classic Takeout Flavors: The combination of chicken, vegetables, and savory sauces creates a classic flavor, that’s just like Chinese takeout, that’s guaranteed to please.
Comfort Food: There’s something incredibly comforting about a bowl of homemade fried rice, making this recipe a comfort food classic, especially when topped with a crispy fried egg on top.
Uses One Pan: This recipe is a one-pan wonder, meaning less cleanup and more time to enjoy your meal.

Chicken Fried Rice Ingredients

Ingredients for chicken fried rice (chicken, leftover rice, soy sauce, oyster sauce, eggs, green onions, frozen veggies, sesame oil)

Chicken: I like to use dark meat over chicken breast because it’s less expensive and more flavorful, that being said, chicken breast is also a great as well (and is what I use for this post), you can remove the skin to make it healthier as well.
Leftover Rice: To make a good fried rice, leftover cold rice works best because it is drier to work with. If you don’t have leftover rice, you can use fresh rice but make sure you use less water to steam and make sure it is completely cool and dry (refrigerate or freeze for an hour) before you use it.
Soy Sauce: This ingredient adds a salty, umami flavor to both the marinade and the stir fry.
Oyster Sauce: This sauce adds a sweet, savory, and slightly briny flavor to the stir fry and adds a lot of umami to the dish.
Vegetables (Frozen Peas and Carrots): These add color, texture, and extra vegetables to the dish.
Egg: An important ingredient in almost all Chinese fried rice, it gives the fried rice it’s fragrant smell and flavor.
Green Onion: Used both in the fried rice and as a garnish, it adds a fresh, crisp flavor and a pop of color to the finished dish.

How to Make Chicken Fried Rice

Make the Chicken Fried Rice

Joyce’s Tips For Making the Best Chicken Fried Rice

Always Use Leftover Rice: This recipe is perfect for using up leftover rice. Day-old rice is drier and less sticky, which makes it perfect for stir-frying.
Break Up Rice Grains Ahead of Time: Making fried rice is a very quick process, so it’s important that you break the rice up into individual grains ahead of time before you start the cooking process, this helps the rice fry more evenly as well.
Marinate the Chicken: Marinating the chicken in sesame oil, soy sauce, and cornstarch gives it a delicious flavor and helps it stay juicy and tender during cooking. The grated ginger gives the chicken that extra depth in flavor as well.
Don’t Be Shy with the Oil: A good fried rice will have enough oil to help brown and toast every single ingredient in the fried rice. The oil, coats all the ingredients and helps bring up the temperature so that it stir-fries evenly. This will prevent mushy fried rice as well. I like to add a bit of butter for flavor as well, but that is optional.
Use a Large Skillet or Wok: To make a good fried rice, it’s important that you don’t overcrowd the pan, because that will ‘steam’ the ingredients and make the final dish mushy. Use a large pan or make smaller batches to get the best texture.
(Optional) For a more authentic Chinese chicken fried rice, I like to also add in 3-4 tablespoons of finely sliced iceberg lettuce! It must be very finely shredded so that it cooks quickly and doesn’t draw out water which will make the fried rice soggy. I add it in at the very end when the fried rice has finished cooking and stir fry it for 30 seconds. It’s also important not to add more than 3-4 tablespoons of it as well.

Serving Suggestions

For a hearty meal or breakfast, serve this chicken fried rice with fried egg on top. The crispy texture of the fried egg compliments the fried rice, providing a satisfying start to your day.
Looking for a lunch option? Pair this chicken fried rice with a bowl of egg drop soup or a simple vegetable stir fry. The contrasting flavors will make your meal more balanced and enjoyable.
For a dinner feast, serve this chicken fried rice alongside other Asian dishes like beef and broccoli or shrimp in garlic sauce. This will give you a mini Asian buffet right at your dining table.

Recipe Variation Ideas

Salted Fish with Iceberg Lettuce: This chicken fried rice can be transformed to a traditional Cantonese chicken and salted fish (ham yu) fried rice. Simply use less oyster sauce (since the salted fish is quite salty), and stir fry the fried rice with ¼ cup of finely chopped salted fish (make sure it is deboned ahead of time) and add in ½ cup of iceberg lettuce at the very end!
Shrimp Fried Rice: If you’re a seafood lover, this variation is for you. Simply replace the chicken with shrimp for a different protein twist. The shrimp adds a unique flavor and texture that pairs perfectly with the soy sauce and vegetables.
Beef Fried Rice: Swap out the chicken for thinly sliced beef and garlic. The beef adds a hearty, robust flavor that compliments the savory soy sauce and fragrant garlic. You can also use ground beef as well.
Vegetarian Fried Rice: If you’re vegetarian or simply want to cut down on your meat intake, this variation is ideal. Omit the chicken and add more vegetables like bell peppers, mushrooms, and broccoli or keep it simple with garlic, like in my garlic fried rice (sinangag).
Spicy Fried Rice: If you enjoy a bit of heat in your meals, this variation will satisfy your cravings. Add a sprinkle of red pepper flakes, sriracha hot sauce or chili oil to the dish for a spicy twist. This will give your fried rice an exciting heat that enhances the overall flavor.

Frequently Asked Questions

What type of rice works best for this chicken fried rice recipe?

Day-old rice, particularly long grain rice, works best for this recipe. The texture of day-old rice is drier and less sticky, which makes it perfect for stir-frying. If you don’t have leftover rice, you can cook fresh rice and let it cool and dry out completely before using. The more wet your rice is, the more soggy the fried rice will turn out.

Can I use other proteins instead of chicken?

Yes, you can substitute chicken with other proteins like shrimp, beef, or tofu. The key is to cut the protein into small pieces so it cooks quickly and evenly in the skillet or wok.

What if I don’t have a wok?

If you don’t have a wok, a large skillet will work just fine. The important thing is to have a pan that can handle high heat and has enough space for stir-frying the ingredients.

Can I add other vegetables to this dish?

Absolutely! This chicken fried rice recipe is versatile. You can add other vegetables like bell peppers, broccoli, or zucchini. Just make sure to cut them into small pieces and add them to the pan at the right time so they cook properly.

Is this recipe gluten-free?

This recipe can be made gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Always check the labels of your ingredients to make sure they are gluten-free.

Storing and Reheating

Refrigerate: Place the leftover chicken fried rice in an airtight container. It can be kept in the fridge for up to 3-4 days.
Reheat Instructions: To reheat, you can use a skillet or a pan on medium-high heat. Add a bit of neutral oil to prevent sticking and stir fry until it’s heated through. You can also reheat in the microwave, but be sure to stir halfway through for even heating.
Freeze: Unfortunately, fried rice recipes like this one don’t freeze well. The texture of the rice changes when frozen and thawed, making it mushy and less appetizing. It’s best to enjoy this dish fresh or within a few days of cooking.

More Fried Rice Recipes

More Chinese Takeout Recipes You May Like

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Chicken Fried Rice

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Course: Main Course, Side

Cuisine: Chinese

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Made with ♡ by Joyce Lee

Joyce’s Recipe Notes

Always Use Leftover Rice: This recipe is perfect for using up leftover rice. Day-old rice is drier and less sticky, which makes it perfect for stir-frying.
Break Up Rice Grains Ahead of Time: Making fried rice is a very quick process, so it’s important that you break the rice up into individual grains ahead of time before you start the cooking process, this helps the rice fry more evenly as well.
Marinate the Chicken: Marinating the chicken in sesame oil, soy sauce, and cornstarch gives it a delicious flavor and helps it stay juicy and tender during cooking. The grated ginger gives the chicken that extra depth in flavor as well.
Don’t Be Shy with the Oil: A good fried rice will have enough oil to help brown and toast every single ingredient in the fried rice. The oil, coats all the ingredients and helps bring up the temperature so that it stir-fries evenly. This will prevent mushy fried rice as well. I like to add a bit of butter for flavor as well, but that is optional.
Use a Large Skillet or Wok: To make a good fried rice, it’s important that you don’t overcrowd the pan, because that will ‘steam’ the ingredients and make the final dish soggy. Use a large pan or make smaller batches to get the best texture.
(Optional) For a more authentic Chinese chicken fried rice, I like to also add in 3-4 tablespoons of finely sliced iceberg lettuce! It must be very finely shredded so that it cooks quickly and doesn’t draw out water which will make the fried rice soggy. I add it in at the very end when the fried rice has finished cooking and stir fry it for 30 seconds. It’s also important not to add more than 3-4 tablespoons of it as well.

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Instructions

Marinate Chicken

Start by dicing 2-3 boneless chicken thighs (or 1 chicken breast) into ⅛ inch cubes, and place it in a bowl.
Add 2 teaspoons soy sauce, 1 teaspoon water, ½ teaspoon ginger, ½ teaspoon cornstarch, and 1 teaspoon sesame oil into the bowl and mix everything well.
Once everything is mixed well, add 1 tablespoon oil to the chicken and mix again. Let it marinate for 15-30 mins.

Stir-fry the Chicken Fried Rice

Nutrition

*Nutritional information is calculated using online tools and is an estimate*

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