We all have those evenings when dinner needs to be quick, easy, and something everyone will actually eat. That’s where Chicken Fried Rice saves the day. It’s one of those meals I can toss together with leftover rice, a handful of veggies, and whatever chicken I’ve got on hand—and it always gets smiles around the table.
With just one pan and a few pantry staples, you’ll have something that smells amazing and tastes even better. Whether you’re feeding the family or cooking something cozy for yourself, this dish hits the spot without a lot of fuss.
In this post, I’ll walk you through each step—from prepping your ingredients to building that perfect stir-fry flavor. You’ll also find easy variations, serving ideas, and how to keep any leftovers just as delicious the next day. Let’s get cooking and make a dinner that’s quick, easy, and full of flavor.
Why You’ll Love This Chicken Fried Rice Recipe
This Chicken Fried Rice is quick and easy to make, uses simple ingredients you probably already have on hand, and comes together in just one pan—great for busy weeknights or laid-back family dinners.
- One-pan simplicity: Everything cooks in a single skillet, which means less mess and more time to enjoy.
- Fast and practical: Ready in about 20 minutes—great for nights when dinner needs to happen now.
- Flexible ingredients: Start with rice and chicken, then toss in whatever veggies you’ve got—fresh, frozen, or even leftovers.
- Great for leftovers: It reheats beautifully and packs well for lunchboxes or next-day meals.
It’s so good when simple ingredients come together to make something this satisfying. Now let’s gather what you need and get cooking!
Simple Ingredients for Homemade Chicken Fried Rice
Before we start cooking, let’s make sure everything’s ready to go. This Chicken Fried Rice keeps it simple—no fancy ingredients or complicated steps. Just real, everyday items that come together in one pan to create something comforting and delicious. Here’s what you’ll need, plus a few fun extras if you want to change things up.
Basic Ingredients
- 3 cups cooked white rice (preferably cold, day-old rice works best): Gives you that ideal texture—each grain stays separate and slightly chewy.
- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces: Cooks quickly and adds hearty flavor to every bite.
- 2 tablespoons neutral oil (like vegetable or canola): Helps everything sizzle without overpowering the flavors.
- 1 small onion, finely chopped: Adds a little sweetness and savory base to the fried rice.
- 2 medium carrots, diced: Brings a pop of color and a soft crunch.
- 1 cup frozen peas, thawed: A classic fried rice ingredient for texture and balance.
- 3 cloves garlic, minced: Gives the dish a warm, garlicky kick—especially great for garlic chicken fried rice.
- 2 large eggs, lightly beaten: Scrambled right in the pan to add richness and that signature fried rice feel.
- 3 tablespoons soy sauce: Provides a savory, salty base that brings all the flavors together.
- 1 tablespoon oyster sauce (optional): Adds extra depth and a little shine—nice but not essential.
- 1 teaspoon toasted sesame oil: Drizzled at the end for a nutty aroma and finishing touch.
- ¼ teaspoon ground white pepper: A subtle spice that rounds out the flavor.
- 2 green onions, thinly sliced: Stirred in at the end for freshness and color.
Optional Add-Ins
Want to switch things up or use what’s in your fridge? These extras make it even more fun:
- Bell peppers or corn for added sweetness and crunch
- Shredded cabbage or baby spinach for a little more volume
- Pineapple chunks for a sweet-savory twist
- Chili paste or hot sauce for a gentle kick
- Cooked shrimp or tofu if you’d like to switch things up.
Want to give your fried rice recipe an international twist? Add a splash of fish sauce for Thai-style flavor, a spoonful of hoisin for a deeper Chinese-style taste, or a few dashes of curry powder for an Indian-inspired spin.
Once you’ve got everything prepped and ready, it’s time to bring it all together in the pan—quick to make, full of flavor, and easy to enjoy any night of the week.
How to Make Chicken Fried Rice Step by Step
This is where everything comes together—Chicken Fried Rice cooks fast, so having your ingredients prepped ahead makes things flow easily. The key is to cook each part with care, then bring it all together at the end for the best flavor and texture.
Step-by-Step Instructions
1. Heat your pan and get ready.
Set a large skillet or wok over medium-high heat. Once the surface feels hot and the oil shimmers, you’re good to go. A hot pan helps lock in flavor and gives you those tiny golden bits that make fried rice so satisfying.
2. Cook the chicken first.
Add 1 tablespoon of oil to the pan. Drop in your diced chicken and spread it out into a single layer. Let it sear for a minute before stirring. Cook for 4–5 minutes, stirring occasionally, until the pieces are lightly browned and fully cooked. Scoop the chicken onto a plate and set it aside—don’t wipe the pan, that flavor stays.
3. Sauté the veggies and garlic.
Add the remaining tablespoon of oil to the pan. Stir in the chopped onion and diced carrots. Cook for 2–3 minutes until the onion softens and the carrots begin to brighten. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning—it should smell warm and savory.
4. Scramble the eggs.
Push the veggies to one side of the pan, then pour the beaten eggs into the empty space. Let them sit undisturbed for about 10 seconds, then gently stir to scramble. Once cooked through, mix them in with the veggies.
5. Add the rice and break it up.
Now it’s time for the rice. Add it right to the pan and use your spatula to gently break apart any clumps. Let it sit for about 30 seconds before stirring—this helps it toast slightly and builds flavor. Repeat the stir-and-rest motion for 2–3 minutes.
6. Bring it all together.
Return the cooked chicken to the pan and toss it in with the rice and veggies. Drizzle in the soy sauce and optional oyster sauce. Add the white pepper and mix well. Stir everything until the rice is evenly coated and glossy, not soggy.
7. Finish with flavor.
Turn off the heat and stir in the sesame oil and sliced green onions. Give it a final taste—if it needs a little more seasoning, you can add a touch more soy sauce or a tiny pinch of salt.
If your rice feels a bit too soft, spread it out in the pan and let it cook undisturbed for 30 seconds to dry slightly before stirring again. This helps bring back that classic fried rice texture.
You just pulled off a homemade fried rice recipe easy enough for any night of the week—simple, satisfying, and made with love. Let’s explore a few tips and variations next, so you can really make it your own.
Chicken Fried Rice Tips and Easy Variations
Once you’ve got the basics down, Chicken Fried Rice becomes one of those recipes you can easily make your own. Whether you’re changing up the flavors or just working with what’s already in your fridge, here are some helpful tips and fun variations to try next time.
Pro Tips for Success
- Use cold, cooked rice: Fresh rice is too soft and steamy—it clumps and turns mushy. Day-old rice from the fridge gives you that ideal, slightly chewy texture fried rice is known for.
- Don’t overcrowd the pan: Too much at once lowers the heat and steams everything. If doubling the recipe, cook in batches for better results.
- Let the rice sit: After stirring, give the rice a moment in the pan to crisp up. Those golden bits on the bottom? Pure flavor.
- Season in layers: Add a little soy sauce, taste, and adjust. It’s better to build flavor gradually than overdo it all at once.
- Scramble the eggs separately: Cooking them in the pan before adding rice keeps them soft and distinct rather than lost in the mix.
Flavor Variations to Try
- Add ginger: A bit of freshly grated ginger sautéed with the garlic adds a warm, zesty kick.
- Swap options: Use shrimp, cooked turkey, or even tofu cubes for something different.
- Boost the veggies: Try chopped bell peppers, mushrooms, or even leftover roasted veggies.
- Go bold: Add chili paste or a few dashes of sriracha if your crew likes a little heat.
- Mix up the sauce: Stir in a spoonful of hoisin or a splash of fish sauce for a richer, deeper flavor.
The fun part? Every tweak brings out something new. Whether you’re keeping it classic or switching things up, this fried rice recipe is one you can truly make your own. let’s talk about how to serve it up in fun and satisfying ways!
Tasty Ways to Serve Chicken Fried Rice
Chicken Fried Rice is one of those meals that fits almost any mood—from busy weeknights to casual weekends. You can serve it straight from the skillet or dress it up with a few extras. Here’s how to make it feel just right at your table.
- Keep it simple: Serve warm from the pan in big bowls with a spoon or chopsticks—easy, cozy, and no fuss.
- Add toppings: Sprinkle with toasted sesame seeds, chopped green onions, or crushed peanuts for extra crunch and flavor.
- Pair it with sides: A quick cucumber salad, steamed broccoli, or some sautéed green beans round things out nicely.
- Create a build-your-own bar: Set out lime wedges, chili sauce, and extra soy sauce so everyone can customize their bowl.
- Make it a full spread: Serve alongside veggie spring rolls, dumplings, or a bowl of soup for a fun takeout-style dinner at home.
- Pack for lunch: Pop leftovers into containers and bring them to work or school—the flavors are even better the next day.
No matter how you serve it, this fried rice and chicken combo really feels warm, satisfying, and just right for any mealtime. Let’s make sure those leftovers don’t go to waste—here’s how to store and reheat them the easy way.
How to Store and Reheat Leftover Chicken Fried Rice
Leftovers of Chicken Fried Rice are a gift—just as tasty the next day and easy to bring back to life with a little heat. Here’s how to keep everything fresh and flavorful.
How to Store
- Cool quickly: Spread leftovers in a shallow dish to cool before storing. This helps maintain flavor and texture.
- Refrigerator: Scoop into a sealed container and keep it in the fridge for up to 4 days.
- Freezer: Freeze in flat, zip-top bags for easy storage and quick thawing—good for up to 2 months.
How to Reheat
- Stovetop (best method): Warm a splash of oil in a skillet over medium heat. Add the rice and stir occasionally until hot. Let it sit in between stirs for crispy bits.
- Microwave: Add a teaspoon of water, cover loosely, and heat in 30-second intervals—stirring in between to heat evenly.
- Oven (for larger portions): Place in an oven-safe dish, cover with foil, and bake at 350°F for about 15 minutes, or until hot throughout.
A good batch of fried rice never lasts long in our house, but it’s nice to know it holds up well when it does make it to the next day.
More Delicious Recipes You’ll Love
- Lemon Pepper Chicken Wings Recipe
- Chicken Salad Recipe
- Salmon Cakes Recipe
- Fried Squash Recipe
- Yellow Rice Recipe
Chicken Fried Rice
Ingredients
Main Ingredients:
- 3 cups cooked and chilled white rice
- 1 lb boneless skinless chicken breast, diced
- 2 tablespoons neutral oil divided
- 1 small onion finely diced
- 2 medium carrots diced
- 1 cup frozen peas thawed
- 3 cloves garlic minced
- 2 large eggs lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
- 2 green onions sliced
Optional Add-Ins:
- Bell peppers corn, shredded cabbage
- Pineapple chunks
- Cooked shrimp or tofu
- Chili paste or hot sauce
Instructions
- Sear the chicken: Heat 1 tbsp oil in a hot skillet. Add diced chicken, cook until browned and cooked through. Remove and set aside.
- Cook the veggies: Add remaining oil. Sauté onion and carrots until softened. Stir in garlic and peas.
- Scramble the eggs: Push veggies to one side. Pour in beaten eggs and scramble. Mix back with veggies.
- Add the rice: Stir in chilled rice, breaking up clumps. Let it toast slightly between stirs.
- Combine: Return chicken to pan. Add soy sauce, oyster sauce, and white pepper. Stir to coat.
- Finish: Drizzle with sesame oil, fold in green onions. Taste and adjust seasoning if needed.
Notes
FAQs About Chicken Fried Rice
Can I use freshly cooked rice for fried rice?
You can, but it takes a little prep. Spread the hot rice out on a baking sheet and pop it in the fridge for at least 30 minutes. Cold rice holds up better during stir-frying and helps you avoid a sticky texture. If you’ve got day-old rice on hand, that’s even better.
Which type of rice gives you the best texture for chicken fried rice?
Long-grain white rice (like jasmine) works really well—it’s fluffy, not too starchy, and holds its shape. Medium-grain rice can also work, but it may be a little softer. Whatever type you use, just make sure it’s fully cooked and chilled before tossing it in the pan.
Can I make chicken fried rice without eggs?
Absolutely. If you need to skip the eggs, just leave them out. The rest of the ingredients still come together beautifully. You can also stir in a handful of extra veggies or tofu to bulk things up a bit.
What can I use instead of oyster sauce?
Oyster sauce adds depth, but if it’s not your thing or you’re out, that’s totally fine. You can simply use more soy sauce or try a spoonful of hoisin for a slightly sweeter, rich flavor. The dish will still turn out delicious.
Can I use rotisserie chicken or leftover cooked chicken?
Yes! Just dice it up and add it after the veggies are cooked. Since it’s already cooked, you just need to warm it through with the rest of the fried rice mixture.
Conclusion
There’s just something special about a dish like Chicken Fried Rice—it’s easy, cozy, and really welcome at the table. Whether you’re making it for a quick dinner, packing it up for lunch, or using up leftovers in a creative way, it’s one of those recipes that’s quick and easy to make.