Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons canola, vegetable or avocado oil, (divided); 16 ounces skinless, boneless chicken breast, (chopped); 1 cup diced onion; 1 cup finely diced carrot; 2 medium garlic cloves, (minced); 1 teaspoon peeled and minced fresh ginger; 3 cups cooked white rice; 1 large egg; ½ cup frozen peas, (thawed); ¼ cup low sodium soy sauce; 2 tablespoons rice vinegar; ½ tablespoon sesame oil; chopped green onions (for garnish (if desired))

There are some nights when ordering Chinese takeout sounds like the easiest dinner option. But this Chicken Fried Rice is one of those recipes that might convince you to stay home and make dinner instead. It’s loaded with tender chicken, rice, vegetables and scrambled egg, all tossed together with soy sauce, fresh ginger, garlic and a little sesame oil.

And the best part? It’s ready in just 25 minutes just like my shrimp fried rice recipe!

I love recipes like this because everything cooks in one pan, the ingredients are easy to find, and you end up with a complete meal that everyone can dig into. It’s also a great way to use leftover rice from another dinner.

You don’t need any fancy ingredients, a wok or special cooking skills to make really good fried rice at home. Just any hot pan, a little preparation and a few simple tricks.

bowl of chicken fried rice with wooden spoon

The Secret to Really Good Chicken Fried Rice

If you’ve ever tried making fried rice at home and ended up with something a little mushy, there’s a good chance the rice was the problem.

Cold, previously cooked rice is the secret to making great fried rice.

Freshly cooked rice tends to be soft and moist. When you add it to a hot skillet with other ingredients, it can become sticky or clump together.

Rice that’s been cooked and refrigerated has had time to firm up and dry out a little. That makes it much easier to stir-fry, giving you those separate grains of rice that make fried rice so good.

I like to make extra rice whenever we’re having it for dinner so there’s some left over for recipes like this one. You can certainly make rice specifically for this recipe, too. Just spread the cooked rice onto a baking sheet, let the steam escape and refrigerate it until it’s thoroughly chilled.

ingredients displayed for making chicken fried rice

What Goes Into This Chicken Fried Rice?

One of the things I like about this recipe is that the ingredient list is pretty straightforward. Nothing complicated, and most of the ingredients are things you can easily keep on hand.

Chicken: Boneless, skinless chicken breasts are chopped into small pieces so they cook quickly and mix easily into the rice.
Rice: You’ll need three cups of cooked white rice. Chilled rice works best, and long-grain varieties such as jasmine rice are a good choice.
Vegetables: Onion, carrots and peas add flavor, texture and a little color. I love the combination of all three in fried rice.
Garlic and ginger: Fresh garlic and ginger make a big difference. They add that wonderful aroma you notice as soon as everything starts cooking.
Egg: Just one egg is scrambled right in the pan and mixed into the rice.
Soy sauce: Low-sodium soy sauce adds savory flavor without making the rice overly salty.
Rice vinegar: This adds a little acidity to balance the soy sauce and sesame oil.
Sesame oil: You only need a small amount to give the fried rice its distinctive nutty flavor.
Green onions: These are optional, but they’re a nice finishing touch.

six photos showing how to make chicken fried rice

It’s All About the Order You Cook Things

Fried rice comes together quickly, so I recommend having everything chopped, measured and ready before you turn on the stove.

Start by heating a little oil in a large skillet or wok. Add the chopped chicken, season it with salt and pepper, and cook until it’s done. Then transfer the chicken to a plate.
Next come the vegetables. The onions go in first, followed by the carrots. Once they’ve softened, add the garlic and ginger. You’ll know you’re on the right track when your kitchen starts smelling amazing!
Now add the cooked rice. This is where you want to give the rice a chance to actually fry. Let it cook in the hot pan for a couple of minutes, stirring occasionally, so some of the grains develop a lightly crisp texture.
Push the rice to one side of the pan and crack an egg into the empty space. Scramble it right there, then mix it into the rice.
Finally, add the peas, soy sauce, rice vinegar and sesame oil. Return the chicken to the pan and stir everything together until it’s heated through.
Finish with chopped green onions, and dinner is ready!

A Few Things That Make a Difference

Use a big enough pan. A wok is ideal, but a large nonstick skillet works well, too. You want enough room to stir everything without spilling rice all over the stove.
Keep the heat fairly high. Fried rice is meant to cook quickly. A hot pan helps the ingredients cook without steaming too much. Adjust the heat as needed to prevent burning.
Don’t crowd the chicken. Give the chicken some space in the pan so it can cook evenly. If your pan is small, cook it in two batches.
Cut the vegetables into small pieces. Finely diced carrots and onions cook quickly and distribute nicely throughout the rice.
Don’t add too much soy sauce. It’s tempting to keep pouring, but too much liquid can make fried rice soggy. Start with the amount in the recipe and taste before adding more.
Add sesame oil near the end. Sesame oil has a wonderful flavor, and adding it toward the end helps preserve its aroma.

Make It Your Own

This is one of those recipes that’s easy to change depending on what you have in the refrigerator.

If you have leftover cooked chicken (maybe from making Asian barbecue chicken or baked chicken breasts), you can use that instead of chicken breasts from scratch. Just add it toward the end so it heats through without drying out.
You can also swap the vegetables. Small pieces of broccoli, corn, diced bell peppers or chopped green beans would all work nicely. Just make sure they’re cooked until tender before adding the rice. Also tried my vegetable fried rice recipe!
Want a little heat? Add a drizzle of sriracha or a pinch of crushed red pepper flakes.
You can even use cooked shrimp in place of the chicken for a different version.
And if you prefer brown rice, that works, too. Just be sure it’s cooked and chilled before adding it to the pan.

serving of chicken fried rice on a plate

What to Serve with Chicken Fried Rice

This Chicken Fried Rice is hearty enough to be dinner all by itself! You’ve got chicken, rice, vegetables and egg all in one pan, which makes it especially convenient for busy weeknights.

But if you’re putting together a bigger meal, it’s also delicious alongside egg rolls, wonton soup or an Asian-inspired cucumber salad.

It’s a great recipe to make when you want the flavors of takeout without having to leave the house.

What About Leftovers?

Chicken Fried Rice makes excellent leftovers, which is another reason I love this recipe.

Transfer any leftovers to a shallow container and refrigerate promptly, within two hours of cooking. Rice should be cooled quickly and kept cold rather than sitting out on the counter.

Store the fried rice in an airtight container in the refrigerator for up to 3 to 4 days, provided the cooked rice was freshly prepared for this recipe. If you’re using rice that was already a few days old, count the storage time from when the rice was originally cooked.

To reheat, warm it in a skillet with a tiny splash of water or a little oil, stirring until everything is steaming hot. You can also reheat individual portions in the microwave.

I especially like having a little leftover fried rice for lunch the next day!

Frequently Asked Questions

Can I use freshly cooked rice for fried rice?

You can, but chilled rice generally gives you a better result. Freshly cooked rice contains more surface moisture and can turn mushy when stir-fried. If you’re making rice specifically for this recipe, spread it out and chill it quickly before using.

What kind of rice is best for Chicken Fried Rice?

Long-grain white rice, including jasmine rice, works especially well because the grains tend to stay separate. Brown rice is also an option if you prefer it.

Do I need a wok to make fried rice?

Not at all! A large nonstick skillet works just fine. The important thing is having enough room to move the ingredients around while they cook.

Can I use frozen vegetables?

Yes! Frozen peas work perfectly in this recipe. You can also use a frozen vegetable blend, although larger vegetables may need extra cooking time.

Can I make Chicken Fried Rice ahead of time?

Yes. You can prepare the rice and chop the vegetables ahead of time. The finished dish can also be refrigerated and reheated, making it a convenient meal-prep option.

How do I keep fried rice from getting soggy?

Use chilled rice, avoid overcrowding the pan and don’t add too much sauce. A hot skillet also helps the rice fry instead of steam.

Is Chicken Fried Rice a main dish or a side dish?

It can be either! With chicken, egg, rice and vegetables, this recipe makes a satisfying main dish. You can also serve smaller portions alongside other dishes.

A Weeknight Dinner Worth Keeping on Repeat

I think the best recipes are often the ones that make everyday cooking easier. This Chicken Fried Rice is exactly that kind of recipe.

It’s quick, filling, easy to customize and a delicious way to turn leftover rice into something everyone will actually look forward to eating.

The next time you’re thinking about ordering takeout, give this homemade version a try. You might be surprised by how easy it is to make! Also try these favorite “takeout at home” recipes: Honey Walnut Shrimp, Sweet and Sour Pork and General Tso’s Chicken.