Name: Easy Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups cooked white rice (preferably day-old, chilled); 1 lb boneless, skinless chicken breasts or thighs, diced; 2 medium carrots, diced; 1/2 cup green peas (fresh or frozen); 2 large eggs, beaten; 3 cloves garlic, minced; 3 green onions, chopped; 3 tablespoons soy sauce (low-sodium preferred); 1 teaspoon sesame oil; 2 tablespoons vegetable oil (for stir-frying)

There’s something undeniably comforting about a hot bowl of chicken fried rice. For me, it’s one of those go-to meals I can make without thinking twice—especially on those evenings when I want something quick, satisfying, and flavorful without the fuss. What I love most is how adaptable it is. Whether I’m working with leftovers or starting fresh, it always delivers that perfect balance of savory, tender chicken, crisp vegetables, and lightly seasoned rice.

This Easy Chicken Fried Rice is all about simplicity and speed without sacrificing taste. In under 30 minutes, I can transform everyday ingredients into a dish that’s as good—if not better—than takeout. It’s my weeknight dinner hero, and with a few pantry staples, I know I’m only a few steps away from a meal everyone enjoys.

Why You’ll Love This Easy Chicken Fried Rice

Quick to make – From prep to plate in under 30 minutes.
Family favorite – It’s kid-friendly, picky-eater approved, and crowd-pleasing.
Uses simple ingredients – Most items are already in your pantry or freezer.
Customizable – Great for using up leftover rice and vegetables.
Better than takeout – Healthier, cheaper, and just as flavorful.

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

The best rice for chicken fried rice is cold, day-old white rice. I always recommend using rice that’s had time to dry out a bit in the fridge—this helps prevent it from becoming mushy or clumping together when stir-fried. Jasmine rice is my favorite for its fragrance and slightly sticky texture, but long-grain white rice or even brown rice can also work well. If you don’t have leftover rice, just cook some and spread it out on a tray to cool and dry for at least 30 minutes before using.

Options for Substitutions

One of the reasons I return to this dish again and again is how forgiving it is. You can swap in a variety of ingredients based on what’s in your kitchen:

Protein: No chicken? Use shrimp, tofu, beef, or even scrambled eggs as the main protein.
Vegetables: Frozen peas and carrots are traditional, but bell peppers, corn, zucchini, broccoli, or edamame make excellent substitutes.
Rice: Cauliflower rice is a great low-carb alternative. Quinoa also works if you’re going gluten-free or want a protein boost.
Sauce: Soy sauce is a must, but you can experiment with tamari, coconut aminos, hoisin, or a dash of sesame oil for depth.
Aromatics: Don’t have green onions? Try chives, shallots, or skip them altogether if needed.

Ingredients for This Easy Chicken Fried Rice

Each ingredient plays a simple yet essential role in making this dish balanced, flavorful, and satisfying.

Cooked Rice – Ideally day-old rice that’s had time to firm up in the fridge. It fries up better and won’t clump together.
Chicken Breast or Thighs – Diced into bite-sized pieces, it adds hearty protein and soaks up the savory flavors beautifully.
Carrots – Diced small so they cook quickly and bring sweetness and crunch to the dish.
Green Peas – A classic addition that adds color and a slight pop of sweetness.
Eggs – Lightly scrambled and stirred into the rice for extra texture and protein.
Garlic – Adds aromatic depth and that irresistible savory kick.
Green Onions – Brightens up the dish with a fresh, mild onion flavor.
Soy Sauce – The key seasoning that delivers salty, umami-rich goodness to the whole dish.
Sesame Oil – Just a drizzle gives that warm, nutty finish that elevates every bite.
Vegetable Oil – Used for stir-frying; it has a neutral flavor and a high smoke point.

Step 1: Prep All Your Ingredients First

Before you even heat the pan, get everything chopped, whisked, and measured. Dice your cooked chicken, carrots, and green onions. Beat the eggs in a bowl and have your soy sauce and oils ready. Fried rice moves fast, so prep is key.

Step 2: Cook the Chicken

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

Step 3: Scramble the Eggs

Add a bit more oil if needed, then pour in the beaten eggs. Scramble them quickly until just cooked, then remove and set aside with the chicken.

Step 4: Sauté the Vegetables

In the same pan, toss in your diced carrots and peas. Stir-fry for 2–3 minutes until they begin to soften. Add the garlic and cook for another 30 seconds, just until fragrant.

Step 5: Add the Rice

Increase the heat slightly and add your cold, day-old rice. Break up any clumps and stir well to mix with the vegetables.

Step 6: Return the Chicken and Eggs

Toss the cooked chicken and scrambled eggs back into the pan. Stir everything together so it’s evenly combined.

Step 7: Season and Finish

Drizzle in the soy sauce and a bit of sesame oil. Stir-fry everything for another 2–3 minutes to make sure the flavors are well absorbed. Finally, toss in the green onions and give it one last stir.

How Long to Cook the Easy Chicken Fried Rice

Cooking time for this dish is quick! From start to finish, you’ll be able to enjoy your homemade chicken fried rice in about 20 to 25 minutes. Here’s the breakdown:

Preparation (Chopping and Prepping): 5–10 minutes.
Cooking the Chicken and Eggs: 8–10 minutes.
Stir-Frying the Rice and Vegetables: 7–8 minutes.

The total time depends on how quickly you prep your ingredients, but it’s still a very fast dish to make!

Tips for Perfect Chicken Fried Rice

Use Day-Old Rice: Fresh rice tends to be too moist and can get mushy when stir-fried. If you’re in a pinch, spread the rice out on a baking sheet to cool it down before using.
High Heat: Keep your pan on medium-high to high heat for the best results. This helps get that “fried” texture, ensuring everything is crispy on the outside but tender on the inside.
Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook in batches. If you crowd the pan, the rice will steam rather than fry, which leads to a soggy dish.
Soy Sauce Adjustment: Soy sauce is salty, so be mindful of how much you add, especially if you’re using low-sodium soy sauce or other salty ingredients.
Use Fresh Garlic: Fresh garlic adds more depth of flavor compared to garlic powder. It’s totally worth the extra minute to chop it.

Watch Out for These Mistakes While Cooking

Making chicken fried rice is pretty straightforward, but there are a few common mistakes to avoid for the best results:

Using Fresh Rice: Freshly cooked rice is too soft and sticky for frying. Make sure to use day-old rice, or cool freshly cooked rice on a tray before using it in the recipe.
Not Drying the Rice: If the rice hasn’t cooled down or dried out a bit, it will release moisture and make the fried rice soggy. Spread it out and let it cool for at least 30 minutes if you don’t have leftovers.
Overcooking the Veggies: Keep an eye on the vegetables. Overcooked carrots or peas lose their crunch and vibrancy. Aim for a slight bite while they’re still fresh and colorful.
Not Stirring Often Enough: If you don’t stir enough, the rice can stick to the pan and burn. Stir-frying ensures all the ingredients get coated in the seasoning and cook evenly.
Using Too Much Soy Sauce: It’s easy to go overboard with soy sauce. Start with a little and taste as you go to avoid making the dish too salty.

What to Serve With Chicken Fried Rice?

Chicken fried rice can stand on its own as a hearty meal, but pairing it with a few sides can really elevate the experience. Here are 8 ideas for what to serve with your fried rice:

1. Egg Drop Soup

A light, savory soup that complements the rich, hearty flavors of fried rice.

2. Asian Spring Rolls

Crispy spring rolls stuffed with vegetables or shrimp make a great appetizer.

3. Steamed Dumplings

These dumplings, filled with pork, chicken, or vegetables, are a classic side to fried rice.

4. Stir-Fried Vegetables

A simple stir-fry with bok choy, broccoli, or snap peas adds more color and crunch.

5. Kimchi

A spicy, tangy Korean side dish that adds an extra kick to your meal.

6. Crispy Tofu Bites

If you’re looking to add some plant-based protein, crispy tofu is a great addition.

7. Sweet and Sour Sauce

A small bowl of sweet and sour sauce can be a fun dip for those who like a tangy contrast to the savory rice.

8. Sautéed Mushrooms

Soft, umami-rich mushrooms sautéed in a bit of butter or oil make a simple yet tasty side.

Storage Instructions

Chicken fried rice is perfect for meal prep or storing leftovers! Here’s how to keep it fresh:

In the Fridge: Store your chicken fried rice in an airtight container in the fridge for up to 3–4 days. Let it cool completely before sealing it to avoid condensation inside the container.
In the Freezer: For longer storage, you can freeze chicken fried rice for up to 3 months. Divide it into portions and store it in freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. To reheat, simply microwave or stir-fry it again from frozen (add a splash of water or broth to help rehydrate).

Estimated Nutrition

This recipe makes about 4 servings. Here’s an estimated breakdown of the nutrition per serving:

Calories: 350–400 kcal
Protein: 20–25 grams
Carbohydrates: 45–50 grams
Fat: 10–12 grams
Fiber: 2–3 grams
Sodium: 600–700 mg (depending on soy sauce used)

This is an approximate estimate, and the numbers can vary based on ingredient choices and portion sizes.

Frequently Asked Questions

1. Can I use brown rice instead of white rice?

Yes, brown rice can be used in this recipe! It will have a slightly nuttier flavor and firmer texture, but it works well. Just make sure the rice is cooked and cooled before stir-frying.

2. Can I make this recipe vegetarian?

Absolutely! You can substitute the chicken with tofu, tempeh, or just add more vegetables like mushrooms, bell peppers, and zucchini for a vegetarian version.

3. Can I make this recipe without eggs?

Yes, you can leave out the eggs for a lighter dish. If you want a bit of extra protein, consider adding more tofu or a protein substitute.

4. How do I make fried rice with fresh rice?

Fresh rice can be used, but it’s best to cool it completely first to avoid sogginess. Spread it out on a baking sheet and let it cool for 15–30 minutes, or refrigerate it for a few hours to dry it out before using.

5. Can I make chicken fried rice ahead of time?

Yes, you can! Fried rice makes a great meal prep option. Just store it in the fridge for up to 3–4 days. Reheat it in a pan or microwave before serving.

6. How do I prevent the rice from becoming mushy?

Use day-old rice, or ensure your fresh rice is cooled thoroughly before frying. The cold rice helps avoid the release of excess moisture that can make the dish soggy.

7. What can I substitute for sesame oil?

If you don’t have sesame oil, you can use vegetable oil, olive oil, or peanut oil. While you won’t get that distinctive nutty flavor, these oils still work well for stir-frying.

8. Can I freeze chicken fried rice?

Yes, you can freeze it! Store it in an airtight container or freezer bag for up to 3 months. Reheat it in the microwave or stir-fry it again with a splash of water or broth.

Conclusion

Chicken fried rice is a versatile, quick, and delicious dish that you can whip up anytime. Whether you’re using leftover rice, cooking for a family dinner, or meal prepping for the week, this dish will hit the spot every time. It’s easy to customize with whatever ingredients you have on hand, and it’s a perfect way to use up leftover vegetables, rice, or protein. Give it a try, and I’m sure it’ll become one of your favorite go-to meals too!