Chicken Fried Rice Recipe

I make chicken fried rice more often than I’d like to admit, mostly because it’s that good and ridiculously fast. It's one of those recipes that’s born out of leftover rice and transforms into something that tastes like it took much more effort than it actually did. There’s something deeply satisfying about the sizzle of day-old rice hitting a hot pan, the pop of bright green peas, and the golden bits of scrambled egg nestled between chunks of tender chicken. Every spoonful gives a mix of savory soy, soft rice, and sweet carrot crunch — a little magic in every bite.

What I especially love about this dish is its flexibility. Whether I have grilled chicken from the night before, frozen veggies hanging around, or just a single egg left in the fridge, I can still pull this together and make it feel like a proper meal. It’s not just a takeout classic — it’s a go-to comfort food that’s ready in under 30 minutes and satisfies like nothing else. If you’ve got a skillet and some cold rice, you’re already halfway there.

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Why You’ll Love This Chicken Fried Rice Recipe

• Quick and easy – Ready in 25 minutes or less, using ingredients you likely already have.
• Versatile – Works with any leftover protein or vegetables you want to toss in.
• Better than takeout – Healthier and less greasy, with customizable seasoning.
• Kid and adult-approved – A total win for family dinners or quick lunches.
• Meal-prep friendly – Keeps well in the fridge and reheats like a dream.

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What Kind of Rice Should I Use for Chicken Fried Rice?

The best fried rice starts with cold, day-old rice. Freshly cooked rice is too moist and steamy, which leads to soggy, clumpy fried rice. I always make a habit of cooking extra rice a day ahead, letting it cool completely, and storing it in the fridge. Long-grain white rice works beautifully because it stays fluffy and separates easily in the pan. Jasmine rice is my personal favorite for its slightly aromatic flavor, but you can also use basmati or even brown rice if you're going for a whole grain version.

If you didn’t plan ahead, you can still make it work — spread freshly cooked rice on a baking sheet and pop it in the freezer for 15–20 minutes to dry it out slightly. It’s not quite the same, but in a pinch, it gets the job done.

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Options for Substitutions

Don’t have all the ingredients on hand? You’ve got plenty of options to make this recipe your own:

• Protein: Swap chicken with shrimp, diced pork, or even tofu for a vegetarian version.
• Vegetables: Frozen mixed vegetables, chopped bell peppers, baby corn, or broccoli florets all work well.
• Rice: Brown rice, cauliflower rice (for low carb), or quinoa can replace white rice.
• Soy sauce: Use tamari or coconut aminos for a gluten-free version.
• Eggs: Skip the eggs or use an egg substitute if you're avoiding them.
• Oil: Sesame oil adds great flavor, but any neutral oil like canola or avocado works fine too.

This recipe is super forgiving — so don’t be afraid to use what you’ve got.

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Ingredients for This Chicken Fried Rice Recipe

Cooked Rice
Day-old rice is essential for that perfect fried texture. It’s dry enough to separate in the pan and soak up all the flavor without getting mushy.

Chicken Breast or Thighs
Boneless chicken cut into bite-sized pieces adds lean protein and makes the dish hearty. Thighs are juicier, but breasts work just as well if that’s what you have.

Eggs
Scrambled directly into the pan, the eggs bring richness and classic fried rice texture. They also balance the flavors and add a nice pop of yellow color.

Green Peas
These give a sweet bite and vibrant color to the dish. Frozen peas work great and require no prep.

Carrots
Diced carrots add a crunchy contrast and a little natural sweetness. They also hold up well in a hot pan.

Green Onions
Sliced green onions are tossed in at the end for a sharp, fresh flavor that ties everything together.

Soy Sauce
This is your key seasoning — salty, umami-rich, and essential to that signature fried rice flavor.

Garlic
Minced garlic infuses the oil at the start and adds a fragrant base note to the dish.

Sesame Oil
Just a drizzle at the end gives the rice a toasty, nutty depth. A little goes a long way.

Cooking Oil
A neutral oil like canola or vegetable oil is perfect for stir-frying everything over high heat.

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Step 1: Prep All Your Ingredients

Before you even heat the pan, get everything ready — dice your carrots, slice the green onions, mince the garlic, and crack the eggs into a bowl. Cut the chicken into bite-sized pieces and have your rice fluffed and cold from the fridge. Fried rice moves fast once it starts, so having everything prepped makes the cooking process smooth and stress-free.

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Step 2: Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and fully cooked through, about 5–7 minutes. Remove the chicken from the pan and set it aside.

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Step 3: Scramble the Eggs

Add a bit more oil if needed, then pour the beaten eggs into the hot skillet. Let them sit for a few seconds to set, then gently scramble until just cooked through. Remove and set aside with the chicken.

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Step 4: Sauté the Vegetables

Add the garlic, diced carrots, and peas to the pan. Stir-fry for 2–3 minutes until the carrots start to soften and the garlic becomes fragrant.

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Step 5: Add the Rice

Turn the heat to high. Add the cold rice to the skillet, breaking it up with your spatula or spoon. Stir constantly, letting the rice fry and get slightly crispy on the bottom.

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Step 6: Bring It All Together

Return the chicken and eggs to the pan. Pour in the soy sauce and mix everything thoroughly. Stir in the green onions and toss for another minute until everything is well combined and heated through.

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Step 7: Finish With Sesame Oil

Turn off the heat and drizzle the sesame oil over the fried rice. Give it one last stir, then serve it hot and steaming.

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How Long to Cook the Chicken Fried Rice

From start to finish, this chicken fried rice takes about 25 minutes — including prep time.
Here’s the general breakdown:

• Cooking the chicken: 5–7 minutes
• Scrambling eggs: 1–2 minutes
• Sautéing vegetables: 2–3 minutes
• Frying the rice & combining: 6–8 minutes

Since everything cooks quickly, especially on high heat, keep your ingredients ready to go — stir-frying waits for no one!

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Tips for Perfect Chicken Fried Rice

• Use cold rice: This is non-negotiable. Warm rice turns soggy in the pan.
• High heat is your friend: A hot pan helps sear the ingredients and adds that slightly crispy texture to the rice.
• Cook ingredients separately: Scramble the eggs and sear the chicken before combining everything. It keeps the flavors clean and textures perfect.
• Don’t overcrowd the pan: If your skillet is too full, things will steam instead of fry. Use a large pan or work in batches.
• Season gradually: Start with less soy sauce and adjust to taste. Some rice brands absorb more than others.
• Add sesame oil at the end: It loses flavor if cooked too long. A final drizzle brings all the aromatics to life.
• Taste and tweak: Add a pinch of white pepper or chili flakes if you want more heat.

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Watch Out for These Mistakes While Cooking

Even though chicken fried rice is simple, a few common missteps can affect the final dish:

• Using freshly cooked rice: This is the biggest culprit behind mushy fried rice. Fresh rice contains too much moisture and sticks together in the pan.
• Not preheating the pan: Stir-frying requires high heat. Starting with a cold pan leads to uneven cooking.
• Skipping the prep: This dish comes together fast. If you’re still chopping veggies mid-cook, it’s easy to overcook other ingredients.
• Overcrowding the skillet: Too many ingredients at once will steam rather than fry, resulting in a soggy texture.
• Not seasoning in layers: If you wait until the very end to add soy sauce or salt, you might miss out on developing depth in flavor.
• Cooking eggs too long: Overcooked eggs become rubbery. Scramble quickly, then remove them to avoid drying out.
• Adding sesame oil too early: High heat can burn sesame oil and make it bitter. Always finish with it, not fry with it.

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What to Serve With Chicken Fried Rice?

Steamed Dumplings

Whether pork, shrimp, or veggie-filled, dumplings are a great side and keep that takeout vibe going strong.

Hot and Sour Soup

The tangy, spicy broth pairs beautifully with the savory richness of fried rice.

Cucumber Salad

A cool, crisp cucumber salad with a sesame vinaigrette helps balance the warm, hearty rice.

Egg Rolls or Spring Rolls

Crunchy and flavorful, these make an excellent contrast to the soft texture of fried rice.

Sweet Chili Tofu

Want a protein-packed side with a spicy-sweet kick? Glazed tofu brings an extra layer of flavor.

Asian Slaw

A fresh slaw with cabbage, carrots, and a sesame dressing adds color and crunch.

Kimchi

For a bold, fermented kick, serve with a side of kimchi to introduce heat and acidity.

Stir-Fried Greens

Garlicky bok choy, spinach, or Chinese broccoli rounds out the meal and adds some green goodness.

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Storage Instructions

Chicken fried rice is an ideal make-ahead or leftover-friendly meal. Here’s how to store it:

• Refrigerator: Let the rice cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freezer: You can also freeze it! Store portions in freezer-safe bags or containers. It’ll keep for up to 2 months. Just thaw overnight in the fridge before reheating.
• Reheating: For best texture, reheat in a skillet over medium heat with a splash of water or oil to revive moisture. Microwave works too — just stir halfway through to heat evenly.

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Estimated Nutrition

Here’s an approximate breakdown per serving (based on a 4-serving recipe):

• Calories: 420
• Protein: 26g
• Carbohydrates: 40g
• Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 135mg
• Sodium: 720mg
• Fiber: 3g
• Sugar: 3g

Note: Nutritional values may vary based on the ingredients and portion sizes you use.

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Frequently Asked Questions

Can I use freshly cooked rice instead of day-old rice?

You can, but it’s not ideal. Fresh rice tends to be too moist and sticky. If you're in a hurry, spread it on a baking sheet and freeze for 15–20 minutes to dry it out a bit.

What kind of chicken works best for this recipe?

Boneless skinless chicken breast or thighs are both great. Thighs are juicier and more forgiving, but breasts cook faster and are leaner.

Can I make this vegetarian?

Absolutely! Just skip the chicken and double up on veggies or add tofu for extra protein.

How do I keep my fried rice from turning mushy?

Use cold rice, high heat, and a large pan. Don’t overcrowd the skillet, and stir-fry quickly to maintain texture.

Can I make chicken fried rice ahead of time?

Yes! It stores and reheats beautifully. In fact, some say it tastes even better the next day once the flavors have settled.

What’s the best oil to use?

Use a neutral, high-smoke-point oil like canola, avocado, or vegetable oil. Save sesame oil for the finishing touch.

Can I add sauces like oyster or hoisin?

Definitely! A splash of oyster sauce adds depth, and a little hoisin gives sweetness. Just don’t overdo it — a little goes a long way.

Is this recipe gluten-free?

Not by default, but it can be. Just use tamari or coconut aminos instead of soy sauce, and make sure any other add-ins are certified gluten-free.

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Conclusion

Chicken fried rice isn’t just a quick and easy dinner — it’s a total crowd-pleaser that brings comfort, flavor, and flexibility all in one skillet. Whether you’re using leftovers or starting fresh, it’s the kind of meal that feels like a treat without the fuss. Play with the ingredients, spice it up or down, and make it your own. Once you’ve mastered the basics, you’ll never look at takeout the same way again.

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