This easy chicken fried rice combines tender chicken, fluffy eggs, colorful vegetables, and seasoned rice in one large skillet. It is a quick dinner that makes excellent use of leftover cooked rice.
Cold rice works particularly well because its grains are drier and less likely to clump or become mushy. High heat helps the rice toast lightly while soy sauce and toasted sesame oil provide savory flavor.
Prepare all the ingredients before heating the skillet because the cooking process moves quickly. Once everything is chopped and measured, the complete meal can be ready in approximately 30 minutes.
Why You’ll Love This Fried Rice
- Ready in approximately 30 minutes.
- Uses leftover cooked rice.
- Prepared in one large skillet or wok.
- Includes chicken, eggs, and vegetables.
- Easy to customize.
- Suitable for meal preparation.
- Less expensive than takeout.
- Works with fresh or frozen vegetables.
- Reheats well.
- Family-friendly.
Ingredients You’ll Need
- 3 cups cold cooked long-grain white rice.
- 1 pound boneless, skinless chicken breasts.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- 3 tablespoons neutral cooking oil, divided.
- 3 large eggs, lightly beaten.
- 1 small yellow onion, finely chopped.
- 1 cup frozen peas and carrots.
- 3 garlic cloves, minced.
- 1 teaspoon finely grated fresh ginger.
- 3 tablespoons low-sodium soy sauce.
- 1 tablespoon oyster sauce, optional.
- 1½ teaspoons toasted sesame oil.
- 3 green onions, sliced.
- Sesame seeds or sriracha, optional.
Ingredient Notes
Rice: Day-old refrigerated rice produces the best texture. Fresh rice contains more steam and can become soft.
Chicken: Cut the chicken into small, evenly sized pieces so it cooks quickly.
Soy sauce: Low-sodium soy sauce provides better control over the final salt level.
Oyster sauce: Optional oyster sauce adds sweetness and savory depth. Check dietary labels when necessary.
Sesame oil: Toasted sesame oil is concentrated. Add it near the end for flavor rather than using it as the primary cooking oil.
Vegetables: Frozen peas and carrots are convenient and do not need to be thawed.
How to Prepare Rice for Fried Rice
Cook the rice according to the package instructions.
Spread it across a large plate or baking sheet so steam can escape.
Once cool, refrigerate it in a covered container for several hours or overnight.
If using freshly cooked rice, spread it thinly and refrigerate it until cold before frying.
How to Make Chicken Fried Rice
Step 1: Prepare the Sauce
Combine the soy sauce, optional oyster sauce, and sesame oil in a small bowl.
Set it beside the stove.
Step 2: Prepare the Chicken
Pat the chicken dry and cut it into ½-inch pieces.
Season with salt and black pepper.
Step 3: Cook the Chicken
Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken in one layer.
Cook for approximately 5–6 minutes, stirring occasionally, until golden and its center reaches 165°F.
Transfer the chicken to a clean plate.
Step 4: Scramble the Eggs
Add another teaspoon of oil to the skillet.
Pour in the beaten eggs and gently scramble until just set.
Transfer the eggs to the plate with the chicken.
Step 5: Cook the Vegetables
Add the remaining oil.
Add the onion and frozen peas and carrots.
Cook for approximately 2–3 minutes.
Add the garlic and ginger and cook for another 30 seconds.
Step 6: Fry the Rice
Increase the heat to high.
Break apart any clumps of cold rice and add it to the skillet.
Cook for approximately 3–4 minutes, stirring and tossing until hot with lightly toasted areas.
Step 7: Add the Sauce
Pour the sauce around the hot edge of the skillet rather than directly into one spot.
Toss until the rice is evenly seasoned.
Step 8: Finish the Fried Rice
Return the chicken and eggs to the skillet.
Add most of the sliced green onions.
Cook for another 1–2 minutes, until everything is thoroughly hot.
Taste before adding additional soy sauce.
Garnish with the remaining green onions and optional sesame seeds.
Tips for Better Fried Rice
Use Cold Rice
Cold rice is firmer and less sticky than freshly cooked rice.
Use a Large Pan
A wide cooking surface allows moisture to evaporate and helps the rice fry instead of steam.
Prepare Everything First
The ingredients cook quickly, so chop and measure them before turning on the heat.
Cook in Stages
Removing the chicken and eggs prevents them from overcooking while the rice fries.
Use High Heat Carefully
High heat encourages toasted flavor, but stir frequently and use cookware designed for it.
Avoid Too Much Sauce
Excess sauce makes the rice salty and wet.
Why Is My Fried Rice Mushy?
Common causes include:
- Using hot, freshly cooked rice.
- Adding too much sauce.
- Overcrowding the skillet.
- Cooking over insufficient heat.
- Stirring the rice excessively.
- Using a short-grain sticky rice.
Recipe Variations
Shrimp Fried Rice
Replace the chicken with peeled raw shrimp. Cook briefly until opaque, then remove before preparing the rice.
Beef Fried Rice
Use thinly sliced steak or cooked ground beef.
Vegetable Fried Rice
Omit the chicken and add mushrooms, corn, broccoli, bell peppers, or edamame.
Spicy Chicken Fried Rice
Add sriracha, chili-garlic sauce, or crushed red pepper flakes.
Brown Rice Fried Rice
Use chilled cooked brown rice. Its texture will be slightly firmer and nuttier.
Storage and Reheating
Cool leftovers promptly and refrigerate them within two hours.
Store in an airtight container for up to four days.
Reheat in a hot skillet with a small amount of oil or microwave until thoroughly steaming hot.
Freeze cooled fried rice for up to two months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but cool it completely and refrigerate it before frying whenever possible.
Can I use rotisserie chicken?
Yes. Add cooked shredded chicken during the final few minutes rather than cooking it in Step 3.
Is chicken fried rice gluten-free?
Use gluten-free tamari and verify the oyster sauce and other packaged ingredients.
Can I prepare it ahead?
Yes. Prepare the rice a day ahead and chop the chicken and vegetables before cooking.
Why does restaurant fried rice taste different?
Restaurants commonly use powerful burners, well-seasoned woks, and specific sauces. A wide, properly heated skillet helps produce better results at home.
Chicken Fried Rice Recipe Card
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4–6
Course: Dinner
Cuisine: Chinese-American inspired
Method: Stir-frying
Instructions
- Combine the soy sauce, oyster sauce, and sesame oil.
- Cut and season the chicken.
- Heat one tablespoon of oil in a large skillet.
- Cook the chicken until it reaches 165°F.
- Transfer the chicken to a plate.
- Scramble the eggs and transfer them to the same plate.
- Cook the onion, peas, and carrots.
- Add the garlic and ginger.
- Add the cold rice and stir-fry for 3–4 minutes.
- Add the sauce and toss thoroughly.
- Return the chicken and eggs.
- Add the green onions.
- Cook until thoroughly hot and serve.
Recipe Notes
- Use cold, cooked rice.
- Avoid overcrowding the skillet.
- Cook the chicken and eggs separately.
- Add the sauce gradually.
- Test the complete recipe before confirming exact timing and yield.