This Chicken Fried Rice delivers savory comfort in under 30 minutes. Using day-old rice and a hot wok ensures fluffy grains and tender chicken. It’s a complete, restaurant-quality meal from your own kitchen.
Craving a delicious Chicken Fried Rice? You've come to the right spot! From Chicken Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Chicken Fried Rice
- Versatile & adaptable: Perfect for using leftover veggies or proteins.
- Perfect texture: Cold rice and high heat yield distinct, fluffy grains.
- Quick to cook: Faster than takeout once ingredients are prepped.
- Savory & complex: A balanced umami blast from soy, sesame, and aromatics.
Ingredients & Tools
- 3 cups cooked and cooled jasmine or long-grain white rice (day-old is ideal)
- 2 large eggs, lightly beaten
- 1 tbsp neutral oil (like avocado or canola), divided
- 8 oz boneless, skinless chicken breast or thigh, cut into ½-inch pieces
- 1 tbsp soy sauce, for marinating the chicken
- 1 tsp cornstarch
- 2 tbsp vegetable or peanut oil, for frying
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ cup frozen peas and carrots, thawed
- 2 green onions, sliced, whites and greens separated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce for a vegetarian alternative)
- 1 tsp toasted sesame oil
- ¼ tsp white pepper (black pepper works too)
Tools: A large wok or a very large, heavy-bottomed skillet (non-stick or carbon steel are great), a good spatula, and a set of measuring spoons.
Notes: The quality of your soy sauce and sesame oil really matters here—they’re the backbone of the flavor. And don’t skip the cornstarch on the chicken; it creates a delicate crust that locks in moisture and helps the sauce cling beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 16 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why day-old rice? Freshly cooked rice is too moist and steamy, which leads to a gummy, sticky fried rice. Using rice that’s been chilled overnight (or at least for a few hours) dries it out slightly, giving you those perfect, separate grains that fry up beautifully.
- Can I use a different protein? Absolutely! Shrimp, pork, tofu, or even just extra eggs work wonderfully. The key is to cook your protein separately first, ensuring it gets a nice sear and doesn’t steam in the pan with everything else.
- What if I don’t have a wok? No worries! A large cast-iron skillet or a heavy-bottomed stainless steel pan is a great substitute. The most important thing is that it can hold a very high, consistent heat to get that essential “wok hei” or breath of the wok flavor.
- Is oyster sauce necessary? It adds a deep, rich, savory-sweet flavor that is classic in fried rice. If you don’t have it, hoisin sauce is a decent substitute, or you can add an extra half tablespoon of soy sauce and a tiny pinch of sugar.
How to Make Chicken Fried Rice
Step 1: First, let’s get our chicken ready. In a small bowl, toss the diced chicken with one tablespoon of soy sauce and the cornstarch until it’s evenly coated. Let it sit for about 10 minutes while you prep everything else—this little marinade makes the chicken incredibly tender and flavorful. Meanwhile, make sure all your other ingredients are measured, chopped, and within arm’s reach. Fried rice cooks fast, and you won’t have time to rummage through cabinets!
Step 2: Heat your wok or large skillet over medium-high heat until it’s very hot. A drop of water should sizzle and evaporate on contact. Add one tablespoon of neutral oil, then pour in your lightly beaten eggs. Let them set for about 20 seconds before you start scrambling them with your spatula. Cook until they’re just set but still soft—you don’t want dry, rubbery eggs. Transfer them back to a clean bowl immediately.
Step 3: Wipe the wok clean if needed, then return it to high heat. Add another tablespoon of oil. Once it’s shimmering, add the marinated chicken in a single layer. Let it sear undisturbed for about a minute to get a nice golden color, then stir-fry for another 2-3 minutes until it’s cooked through. Remove the chicken and set it aside with the eggs.
Step 4: This is where the magic starts. Add the remaining two tablespoons of oil to the hot wok. Toss in the white parts of your green onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn, or it will turn bitter.
Step 5: Now, add your day-old rice to the wok. Use your spatula to break up any large clumps, pressing down gently. The goal is to coat every grain in the hot oil and aromatics. Stir-fry for 2-3 minutes until the rice is heated through and has a slightly drier, more separate texture.
Step 6: Time to bring the family back together! Add the thawed peas and carrots, the cooked chicken, and the scrambled eggs back into the wok. Toss everything to combine evenly. You’ll notice the colors start to look vibrant and inviting.
Step 7: Drizzle the three tablespoons of soy sauce, the oyster sauce, toasted sesame oil, and white pepper over the rice. Toss and stir continuously for another minute, making sure the sauce is distributed perfectly. The rice should take on a uniform light brown color and a glossy sheen. Do a quick taste test and adjust seasoning if needed.
Step 8: Finally, turn off the heat and stir in the green parts of your green onions. Giving them a quick stir at the end preserves their fresh, crisp flavor and vibrant color. Your chicken fried rice is now ready to be devoured! Serve it immediately while it’s piping hot and wonderfully fragrant.
Storage & Freshness Guide
- Fridge: Cool completely, store airtight for up to 3 days.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a skillet with a splash of water or oil, stirring until hot.
Serving Suggestions
Complementary Dishes
- Simple Cucumber Salad — The cool, crisp, and slightly tangy flavor of a quick-pickled cucumber salad provides a refreshing contrast to the rich, savory notes of the fried rice, cleansing the palate between bites.
- Egg Drop Soup — A classic pairing for a reason. This light, silky soup is a comforting starter that doesn’t overpower the main event, setting the stage for the flavorful rice to come.
- Stir-fried Greens — A quick garlic sauté of bok choy or gai lan adds a wonderful bitter-green element and a different texture, making the meal feel more complete and balanced.
Drinks
- Jasmine Green Tea — Its delicate, floral aroma helps cut through the richness of the dish and cleanses the palate, making each bite of fried rice taste as vibrant as the first.
- Light Lager — A crisp, cold lager is fantastic with fried rice. The carbonation and mild bitterness work to refresh your taste buds, complementing the umami without competing with it.
Something Sweet
- Mango with Sticky Rice — The sweet, creamy mango and slightly salty coconut sticky rice are a classic Southeast Asian dessert that feels like a natural and luxurious progression after a savory meal.
- Fortune Cookies and Orange Wedges — A simple, fun, and light way to end the meal. The bright citrus of the orange is surprisingly refreshing, and let’s be honest, who doesn’t love a fortune cookie?
Top Mistakes to Avoid
- Mistake: Using freshly cooked, warm rice. This is the number one reason fried rice turns into a mushy, sticky disaster. The excess moisture steams the rice instead of frying it. Always, always use cold, day-old rice for the best texture.
- Mistake: Overcrowding the pan. If you dump all your ingredients in at once, you’ll lower the pan’s temperature drastically, causing everything to steam and stew. Cook in batches for the best sear and flavor.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you add it too early or over too high a heat, it will burn and impart a bitter, acrid flavor that can ruin the entire dish. Add it just before the rice and keep it moving.
- Mistake: Adding too much sauce. You want to season the rice, not drown it. Adding liquid soy sauce and sesame oil gradually allows you to control the saltiness and prevents the rice from becoming soggy.
Expert Tips
- Tip: “Bloom” your aromatics. When you add the garlic and ginger to the hot oil, let them sizzle for just 20-30 seconds before adding the rice. This process, called “blooming,” releases their essential oils and infuses the entire dish with a more profound, rounded flavor.
- Tip: Press and toss the rice. Instead of just stirring, use the edge of your spatula to press the rice against the hot surface of the wok. This creates little crispy, toasted bits that add an incredible textural contrast to the fluffy rice.
- Tip: Freeze your fresh rice. Forgot to make rice yesterday? Spread freshly cooked rice in a thin layer on a baking sheet and pop it in the freezer for 20-25 minutes. It mimics the dry texture of day-old rice in a fraction of the time.
- Tip: Finish with the sesame oil. Toasted sesame oil has a delicate flavor that can dissipate with high heat. Always add it at the very end, off the heat, to preserve its beautiful, nutty aroma.
FAQs
Can I make this vegetarian or vegan?
Absolutely! It’s incredibly easy to adapt. Swap the chicken for extra-firm tofu (pressed and cubed) or a can of drained chickpeas. For a vegan version, use tofu, skip the eggs, and replace the oyster sauce with a vegetarian oyster sauce or more hoisin sauce. The base method of frying the rice and veggies remains exactly the same, and it will be just as delicious.
How do I store and reheat leftovers?
Let the fried rice cool completely before storing it in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a wok or skillet over medium heat with a tiny splash of water or oil to rehydrate it and prevent it from drying out. Avoid the microwave if you can, as it tends to make the rice mushy.
What other vegetables can I add?
You can get really creative here! Finely diced bell peppers, corn kernels, chopped broccoli, or even some shredded cabbage are all fantastic additions. The key is to use vegetables that cook quickly. If you’re using something denser like broccoli, blanch it briefly first so it’s tender-crisp by the time the rice is done.
My fried rice is too salty. How can I fix it?
It happens to the best of us! The easiest fix is to bulk it out with more plain, cooked rice. If you don’t have any, adding a bit more of the neutral vegetables (like extra peas or carrots) can help dilute the saltiness. A tiny squeeze of fresh lime juice can also help balance the flavors.
Why is my fried rice soggy?
Sogginess usually comes from one of two things: using rice that was too moist to begin with, or adding too much liquid sauce. Remember, the goal is to fry the rice, not steam it. Ensure your rice is cold and dry, and add your sauces gradually, tossing constantly to distribute them evenly without drenching the grains.
Chicken Fried Rice
Make the best Chicken Fried Rice at home in under 30 minutes! This easy recipe uses day-old rice for perfect texture. Get the foolproof method now!
Ingredients
For the Main Ingredients
-
3 cups cooked and cooled jasmine or long-grain white rice (day-old is ideal)
-
2 large eggs (lightly beaten)
-
1 tbsp neutral oil (like avocado or canola, divided)
-
8 oz boneless, skinless chicken breast or thigh (cut into ½-inch pieces)
-
1 tbsp soy sauce (for marinating the chicken)
-
1 tsp cornstarch
-
2 tbsp vegetable or peanut oil (for frying)
-
3 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
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½ cup frozen peas and carrots (thawed)
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2 green onions (sliced, whites and greens separated)
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3 tbsp soy sauce
-
1 tbsp oyster sauce (or hoisin sauce for a vegetarian alternative)
-
1 tsp toasted sesame oil
-
¼ tsp white pepper (black pepper works too)
Instructions
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First, let's get our chicken ready. In a small bowl, toss the diced chicken with one tablespoon of soy sauce and the cornstarch until it’s evenly coated. Let it sit for about 10 minutes while you prep everything else—this little marinade makes the chicken incredibly tender and flavorful. Meanwhile, make sure all your other ingredients are measured, chopped, and within arm's reach. Fried rice cooks fast, and you won't have time to rummage through cabinets!01
-
Heat your wok or large skillet over medium-high heat until it’s very hot. A drop of water should sizzle and evaporate on contact. Add one tablespoon of neutral oil, then pour in your lightly beaten eggs. Let them set for about 20 seconds before you start scrambling them with your spatula. Cook until they’re just set but still soft—you don't want dry, rubbery eggs. Transfer them back to a clean bowl immediately.02
-
Wipe the wok clean if needed, then return it to high heat. Add another tablespoon of oil. Once it’s shimmering, add the marinated chicken in a single layer. Let it sear undisturbed for about a minute to get a nice golden color, then stir-fry for another 2-3 minutes until it’s cooked through. Remove the chicken and set it aside with the eggs.03
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This is where the magic starts. Add the remaining two tablespoons of oil to the hot wok. Toss in the white parts of your green onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn, or it will turn bitter.04
-
Now, add your day-old rice to the wok. Use your spatula to break up any large clumps, pressing down gently. The goal is to coat every grain in the hot oil and aromatics. Stir-fry for 2-3 minutes until the rice is heated through and has a slightly drier, more separate texture.05
-
Time to bring the family back together! Add the thawed peas and carrots, the cooked chicken, and the scrambled eggs back into the wok. Toss everything to combine evenly. You’ll notice the colors start to look vibrant and inviting.06
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Drizzle the three tablespoons of soy sauce, the oyster sauce, toasted sesame oil, and white pepper over the rice. Toss and stir continuously for another minute, making sure the sauce is distributed perfectly. The rice should take on a uniform light brown color and a glossy sheen. Do a quick taste test and adjust seasoning if needed.07
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Finally, turn off the heat and stir in the green parts of your green onions. Giving them a quick stir at the end preserves their fresh, crisp flavor and vibrant color. Your chicken fried rice is now ready to be devoured! Serve it immediately while it’s piping hot and wonderfully fragrant.08
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