There’s something deeply satisfying about a good fried rice—the savory aroma, the perfect textures. This Quick Chicken Fried Rice is your go-to solution for busy weeknights, delivering delicious, takeout-style flavor in under 30 minutes. It’s forgiving, flexible, and consistently delivers that classic fried rice magic without the fuss.
Love Quick Chicken Fried Rice? So do we! If you're into Dinner Ideas or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Quick Chicken Fried Rice
- Genuinely fast: From prep to plate in about 20 minutes.
- Spot-on texture: Cold rice gives you perfectly separate, chewy grains.
- Fantastic fridge-cleaner: Adaptable to use up leftover veggies.
- Deeply savory flavor: Umami-rich from soy, sesame oil, and white pepper.
Ingredients & Tools
- 3 cups cooked and cooled jasmine or long-grain white rice (day-old is ideal)
- 2 large eggs, lightly beaten
- 1 cup cooked chicken, shredded or diced
- 3/4 cup frozen peas and carrots, thawed
- 3 green onions, thinly sliced (white and green parts separated)
- 2 cloves garlic, minced
- 3 tablespoons vegetable or canola oil, divided
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, but highly recommended for depth)
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper (or black pepper)
Tools: A large wok or a very large, heavy-bottomed skillet, a spatula, and a set of measuring spoons.
Notes: The real heroes here are the cold rice and the sauces. The rice provides the essential structure, while the soy and oyster sauce team up to deliver that signature salty-sweet, savory punch.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 16 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why is cold rice so important? Freshly cooked rice is steamy and moist, which causes it to clump and become gummy in the wok. Cold, day-old rice has dried out slightly, resulting in distinct, fry-able grains that soak up the sauce beautifully.
- Can I use a different protein? Absolutely! Shrimp, diced ham, or even firm tofu are fantastic substitutes for the chicken. Just make sure they’re pre-cooked before adding them to the wok.
- What if I don’t have oyster sauce? You can skip it, but you’ll miss a layer of savory sweetness. A good substitute is a half tablespoon of hoisin sauce or even a tiny pinch of sugar to balance the saltiness of the soy.
- Is my wok hot enough? This is crucial. You should see a gentle wisp of smoke rising from the oil before you add your first ingredient. A properly heated wok is what gives fried rice its characteristic “wok hei” or breath of the wok—that slightly smoky, seared flavor.
How to Make Quick Chicken Fried Rice
Step 1: Get everything ready. This is a fast-paced dish, so having all your ingredients prepped and within arm’s reach is the key to success. Make sure your rice is broken up with no large clumps, your chicken is diced, your veggies are thawed, and your sauces are measured and combined in a small bowl. You’ll thank yourself later when you’re in the thick of it.
Step 2: Scramble the eggs. Place your wok or skillet over medium-high heat and add one tablespoon of the vegetable oil. Once the oil is shimmering, pour in the 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, then quickly transfer them back to the bowl you beat them in. Don’t worry about cleaning the wok—those little browned bits add flavor.
Step 3: Sauté the aromatics. Crank the heat back up to high and add the remaining two tablespoons of oil. Once it’s nice and hot, add the white parts of your green onions and the minced garlic. Stir-fry for just 30 seconds—you’ll be hit with that incredible fragrance, but you don’t want the garlic to burn and turn bitter.
Step 4: Fry the rice and veggies. Now, add the cold rice to the wok. Use your spatula to press down and break up any remaining clumps, tossing everything together. Let the rice cook undisturbed for about a minute to get a little crispy on the bottom. Then, add the peas, carrots, and cooked chicken. Keep tossing and stir-frying for another 2 minutes until everything is piping hot.
Step 5: Season and combine. Push the rice mixture to one side of the wok. Pour your pre-mixed sauce (soy, oyster, and sesame oil) into the empty space. It should sizzle and bubble immediately—this is what we want! Let it cook for just 10 seconds to meld the flavors before tossing it all together with the rice. Add the white pepper and the scrambled eggs back in, breaking the eggs up into smaller pieces as you mix.
Step 6: Finish and serve. Give everything one final, vigorous toss to make sure every grain of rice is coated in that glorious sauce. Turn off the heat and stir in the green parts of your green onions. Do a quick taste test—you probably won’t need extra salt because of the soy sauce, but you can add a splash more if you like. Serve immediately while it’s steaming hot!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month.
- Reviving: Reheat in a wok or skillet with a splash of water or oil to restore texture.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly tangy crunch of quick-pickled cucumbers provides a refreshing contrast to the rich, savory notes of the fried rice.
- Egg drop soup or hot and sour soup — Starting your meal with a warm, comforting bowl of soup makes the whole experience feel more like a complete, restaurant-style feast.
- Steamed or roasted broccoli — An easy, healthy side that soaks up any extra sauce beautifully and adds a lovely green pop of color to your plate.
Drinks
- Jasmine green tea — Its light, floral character helps cleanse the palate between bites and cuts through the dish’s richness without overpowering it.
- A crisp lager or pilsner — The carbonation and mild bitterness of a cold beer are a classic pairing, effectively balancing the saltiness and fat in the fried rice.
- Ginger ale with a lime wedge — The spicy-sweet fizz is a fantastic non-alcoholic option that complements the Asian-inspired flavors wonderfully.
Something Sweet
- Fortune cookies and orange wedges — It’s a classic for a reason! The sweet, crisp cookie and the bright, juicy citrus are the perfect, light way to end the meal.
- Mango sorbet — Its tropical sweetness and icy texture are incredibly refreshing after the warm, umami-heavy main course.
- Pineapple chunks — A bowl of fresh, sweet pineapple provides a juicy, healthy finish that feels both satisfying and light.
Top Mistakes to Avoid
- Mistake: Using warm, freshly cooked rice. This is the number one reason for gummy, clumpy fried rice. The excess steam and moisture will make the rice stick together and become a paste instead of frying up into individual grains.
- Mistake: Overcrowding the wok. If you add too much ingredients at once, the temperature of your wok will plummet. You’ll end up steaming the rice instead of frying it, losing that essential texture and seared flavor.
- Mistake: Burning the garlic. Garlic cooks in a flash. If you let it sit for too long in hot oil, it will turn bitter and can overpower the entire dish with a harsh, acrid flavor. A quick 30-second sizzle is all it needs.
- Mistake: Adding soy sauce directly from the bottle. Pouring it straight in can lead to uneven distribution, where some bites are overly salty and others are bland. Mixing it with the other sauces first ensures every mouthful is perfectly seasoned.
Expert Tips
- Tip: “Cheat” your day-old rice. No pre-planned rice? Spread freshly cooked rice in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. This rapidly chills and dries it out, giving you a perfect texture for frying.
- Tip: Use the back of your spatula to press and sear. Instead of just stirring constantly, press the rice down against the hot surface of the wok for a minute at a time. This creates delicious little crispy bits that add wonderful textural contrast.
- Tip: A splash of mirin or sherry adds brightness. If you have it, a tablespoon of mirin or dry sherry added with the sauces introduces a subtle sweetness and complexity that elevates the entire dish.
- Tip: Let the sauce caramelize. When you pour the sauce into the hot wok, don’t mix it in right away. Let it bubble and reduce for about 10 seconds. This quick caramelization deepens the flavor and helps it cling to the rice better.
FAQs
Can I make this vegetarian?
Absolutely, and it’s just as delicious! Simply omit the chicken and use a vegetarian oyster sauce (or more soy sauce). You can amp up the protein by adding cubed firm tofu (pan-fry it first for the best texture) or edamame. The peas and carrots already provide great substance, so you won’t feel like you’re missing out at all.
How do I store and reheat leftovers?
Let the fried rice cool completely before transferring it to an airtight container. It will keep in the fridge 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 the rice and prevent it from drying out. The microwave can make it a bit rubbery, but if you must, cover it with a damp paper towel to add steam.
My fried rice turned out soggy. What happened?
This almost always comes down to the rice being too moist. Either it was freshly cooked and still steaming, or your frozen veggies weren’t thawed and released too much water into the wok. Another culprit could be adding too much sauce. Remember, you can always add a little more soy sauce at the end, but you can’t take it out!
Can I use brown rice instead of white?
You can, but be aware that brown rice has a different texture and higher moisture content, even when cold. The result will be chewier and potentially softer, not the classic fried rice texture. If you do use it, make sure it’s very cold and consider reducing the sauce slightly to compensate.
What other vegetables can I add?
This recipe is a blank canvas! Finely diced bell peppers, corn kernels, chopped bok choy, or even bean sprouts are all fantastic additions. The key is to cut them small so they cook quickly. For harder veggies like broccoli, give them a quick blanch before adding to the wok to ensure they become tender in time.
Quick Chicken Fried Rice
Make better-than-takeout Quick Chicken Fried Rice at home in just 20 minutes! This easy recipe is perfect for a fast, delicious weeknight dinner. Get the recipe now!
Ingredients
For the main ingredients
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3 cups cooked and cooled jasmine or long-grain white rice
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2 large eggs (lightly beaten)
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1 cup cooked chicken (shredded or diced)
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3/4 cup frozen peas and carrots (thawed)
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3 green onions (thinly sliced (white and green parts separated))
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2 cloves garlic (minced)
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3 tablespoons vegetable or canola oil (divided)
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3 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon oyster sauce (optional, but highly recommended for depth)
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1 teaspoon sesame oil
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1/4 teaspoon white pepper (or black pepper)
Instructions
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Get everything ready. This is a fast-paced dish, so having all your ingredients prepped and within arm's reach is the key to success. Make sure your rice is broken up with no large clumps, your chicken is diced, your veggies are thawed, and your sauces are measured and combined in a small bowl.01
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Scramble the eggs. Place your wok or skillet over medium-high heat and add one tablespoon of the vegetable oil. Once the oil is shimmering, pour in the 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, then quickly transfer them back to the bowl you beat them in.02
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Sauté the aromatics. Crank the heat back up to high and add the remaining two tablespoons of oil. Once it's nice and hot, add the white parts of your green onions and the minced garlic. Stir-fry for just 30 seconds.03
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Fry the rice and veggies. Now, add the cold rice to the wok. Use your spatula to press down and break up any remaining clumps, tossing everything together. Let the rice cook undisturbed for about a minute to get a little crispy on the bottom. Then, add the peas, carrots, and cooked chicken. Keep tossing and stir-frying for another 2 minutes until everything is piping hot.04
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Season and combine. Push the rice mixture to one side of the wok. Pour your pre-mixed sauce (soy, oyster, and sesame oil) into the empty space. It should sizzle and bubble immediately. Let it cook for just 10 seconds to meld the flavors before tossing it all together with the rice. Add the white pepper and the scrambled eggs back in, breaking the eggs up into smaller pieces as you mix.05
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Finish and serve. Give everything one final, vigorous toss to make sure every grain of rice is coated in that glorious sauce. Turn off the heat and stir in the green parts of your green onions. Serve immediately while it’s steaming hot.06
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