The secret to restaurant-quality chicken fried rice at home isn’t a special sauce—it’s using cold, day-old rice. Those dry, separate grains fry up perfectly in the wok, giving you that essential chewy texture and preventing a mushy final dish. I learned this the hard way, after one too many attempts at a quick dinner that turned into a sticky, clumpy mess. Now, this chicken fried rice is my go-to for turning leftover rice and a handful of veggies into a complete, satisfying meal that feels like a treat.
This recipe is the answer to the eternal "what's for dinner?" question. It's a one-pan wonder that comes together faster than you can decide on takeout, packed with crisp-tender vegetables, savory bites of chicken, and that classic, comforting flavor we all love. It’s the kind of easy, flavorful cooking that makes a regular weeknight feel special. Simple ingredients, warm memories. Let’s make a batch of this perfect weeknight chicken fried rice together.
Table of Contents
Chicken Fried Rice
This is the secret to restaurant-quality chicken fried rice at home. Using cold, day-old rice ensures perfectly separate, chewy grains. It's a fast, one-pan weeknight meal packed with savory chicken, crisp vegetables, and classic flavor.
- Prep Time: 15min
- Cook Time: 15min
- Total Time: 30min
- Yield: 4 servings 1x
- Category: dinner
- Method: stir-frying
- Cuisine: Chinese
Ingredients
- 3 cups cold, cooked long-grain white rice (day-old is best)
- 2 boneless, skinless chicken breasts (about 1 lb), cut into ½-inch pieces
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- 2-3 green onions, thinly sliced (white and green parts separated)
- 3 tablespoons vegetable or avocado oil, divided
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon white pepper (black pepper works too)
Instructions
- Prep all ingredients. Break up the cold rice with your fingers to separate clumps.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Transfer to a plate.
- Add another 1 tablespoon oil to the wok. Add chicken pieces in a single layer and cook undisturbed for 2-3 minutes to sear. Then stir and cook until no longer pink, about 4-5 minutes total. Remove to the plate with the eggs.
- Add the final 1 tablespoon oil to the wok. Add diced onion and the white parts of the green onions. Cook for 2 minutes until softening. Add garlic and ginger and cook for 30 seconds until fragrant.
- Stir in the thawed peas and carrots and cook for 1 minute.
- Increase heat to high. Add the cold rice to the wok, spreading it out. Let it sit undisturbed for 30-45 seconds to crisp slightly, then stir-fry, breaking up any clumps.
- Return the cooked chicken and scrambled eggs to the wok. Pour soy sauce and sesame oil over everything. Add white pepper. Toss and stir-fry vigorously for 1-2 minutes until heated through and evenly coated.
- Remove from heat. Stir in the green parts of the green onions. Taste and adjust seasoning if needed. Serve immediately.
Notes
Always use cold, day-old rice for best texture. Have all ingredients prepped before you start cooking as this dish comes together quickly. For a lower-sodium version, use low-sodium soy sauce.
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
- Cholesterol: 185
Ingredients List for Chicken Fried Rice
This chicken fried rice recipe is built on pantry staples and fresh ingredients that come together for maximum flavor. Here’s what you’ll need:
- 3 cups cold, cooked long-grain white rice (day-old is best)
- 2 boneless, skinless chicken breasts (about 1 lb), cut into ½-inch pieces
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- 2-3 green onions, thinly sliced (white and green parts separated)
- 3 tablespoons vegetable or avocado oil, divided
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon white pepper (black pepper works too)
Smart Swaps & Add-Ins:
- Protein: Swap chicken for shrimp, diced ham, or crumbled tofu.
- Rice: Brown rice or cauliflower rice work well; adjust cooking time as needed.
- Veggies: Bell peppers, broccoli florets, corn, or snap peas are fantastic additions. Use what you have!
- Soy Sauce: For a lower-sodium option, use low-sodium soy sauce and adjust to taste.
Timing for Your Chicken Fried Rice
One of the best parts of this dish is how quickly it comes together, making it a top choice for quick dinner ideas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Compared to waiting for delivery or dealing with multiple pots, this 30-minute timeline is a genuine weeknight win. You can have this healthy dinner idea on the table in the time it takes to set it.
Step-by-Step Instructions
Follow these simple steps for the best homemade chicken fried rice you’ve ever made.
- Prep Everything First: This is a fast-cooking dish, so have all your ingredients chopped, measured, and within arm's reach. This includes your cold rice, which should be broken up with your fingers to separate any clumps.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Transfer them to a clean plate and set aside.
- Cook the Chicken: Add another tablespoon of oil to the hot wok. Add the diced chicken pieces in a single layer and cook without stirring for 2-3 minutes to get a good sear. Then stir and cook until no longer pink, about 4-5 minutes total. Remove the chicken to the plate with the eggs.
- Sauté the Aromatics & Veggies: Add the final tablespoon of oil to the wok. Add the diced onion and the white parts of the green onions. Cook for 2 minutes until softening. Add the garlic and ginger and cook for just 30 seconds until fragrant—don’t let them burn! Stir in the thawed peas and carrots and cook for another minute.
- The Big Fry: Increase the heat to high. Add the cold rice to the wok, spreading it out. Let it sit undisturbed for 30-45 seconds to get a little crispy on the bottom, then stir-fry, breaking up any remaining clumps. This is where the magic happens for perfect chicken fried rice.
- Combine & Season: Return the cooked chicken and scrambled eggs to the wok. Pour the soy sauce and sesame oil over everything. Add the white pepper. Toss and stir-fry vigorously for 1-2 minutes until everything is heated through and evenly coated.
- Finish & Serve: Remove from heat. Stir in the green parts of the green onions. Taste and adjust seasoning with a little more soy sauce if needed. Serve immediately!
Nutritional Information
A serving of this chicken fried rice (about 1.5 cups) provides a balanced meal. Please note, this is an estimate.
- Calories: ~380
- Protein: 28g
- Carbohydrates: 38g
- Fat: 14g
This dish is a great source of protein from the chicken and eggs, and the veggies add fiber and vitamins like Vitamin A from the carrots. Using low-sodium soy sauce and loading up on extra vegetables can make this an even healthier dinner idea.
Equipment Needed
You don’t need fancy gear for great chicken fried rice. A few basics will do:
- A Large Wok or Skillet: A wok’s high sides are ideal, but a large 12-inch non-stick or cast-iron skillet works perfectly. You need surface area to fry, not steam, the rice.
- A Good Spatula or Wok Chuan: Something sturdy to toss and stir everything effectively.
- Sharp Knife & Cutting Board: For prepping the chicken and vegetables.
- Measuring Spoons & Cups: For accuracy with your sauces and rice.
- Bowls for Prepped Ingredients: The classic mise en place setup is key for stir-fry success.
Why You’ll Love This Chicken Fried Rice Recipe
This isn’t just another dinner recipe; it’s a weeknight game-changer. Here’s why:
- Cleans Out the Fridge: It’s the ultimate vehicle for leftover rice, lone chicken breasts, and those bags of frozen veggies. Zero waste, maximum flavor.
- Faster Than Takeout: From fridge to table in 30 minutes flat. It satisfies that craving without the wait or the high cost.
- Endlessly Adaptable: Don’t have peas? Use corn. Want more heat? Add chili crisp. It’s a template for your own perfect chicken fried rice creation.
- The Whole Family Will Eat It: It’s a universally loved comfort food. The flavors are familiar, and you can easily keep some plain chicken and rice aside for pickier palates.
- Meal Prep Hero: It reheats beautifully for lunches, making your future self very happy.
Healthier Alternatives for Chicken Fried Rice
Want to lighten up this comfort food classic? Here are easy swaps that keep the flavor high.
- For More Protein: Add an extra egg or use extra-firm tofu cubes in place of half the chicken.
- For Lower Carbs/Grain-Free: Swap the white rice for cauliflower rice. Add it at the very end of cooking (step 6) just to heat through, as it releases more water and can get soggy.
- For Less Sodium: Use low-sodium soy sauce or tamari. You can also boost flavor with a splash of rice vinegar or a squeeze of lime at the end.
- For More Veggies: Double the peas and carrots, or add in diced bell peppers, broccoli, or mushrooms. More volume, more nutrients, same great chicken fried rice base.
- For Less Oil: Use a high-quality non-stick pan and reduce the oil by 1 tablespoon, adding a splash of water or broth if things start to stick.
Serving Suggestions
This chicken fried rice is a complete meal in a bowl, but a few simple additions can make it a feast.
- Toppings: A drizzle of sriracha or chili oil, a sprinkle of sesame seeds, or extra sliced green onions add texture and zip.
- Simple Sides: Serve with crispy egg rolls, a light cucumber salad, or steamed edamame for dipping.
- For a Cozier Meal: Pair it with a simple soup like my Spicy White Chicken Chili for a comforting, flavor-packed dinner.
- Family-Style: Pile the chicken fried rice into a large serving bowl and let everyone dig in. It’s the ultimate sharing dish.
- Other Pairings: If you love the ease of one-pan meals, you might also enjoy my Lemon Garlic Chicken Orzo or the hands-off convenience of Crockpot Honey Garlic Chicken.
Common Mistakes to Avoid
A few small tweaks make the difference between good and great chicken fried rice.
- Using Fresh, Warm Rice: This is the #1 reason for mushy fried rice. The grains are too moist and will steam and clump. Always use cold, day-old rice. Spread fresh-cooked rice on a baking sheet to cool quickly in a pinch.
- Overcrowding the Pan: If you add too much at once, the temperature drops and ingredients steam instead of fry. Cook in batches if your pan is small. You want a good sizzle.
- Underseasoning: Soy sauce and sesame oil are your flavor powerhouses. Don’t be shy. Taste at the end and adjust. The rice should be savory and well-coated.
- Burnt Garlic & Ginger: They cook in seconds. Add them after the onions have softened and stir constantly for just 30 seconds before adding the rice. Burnt aromatics taste bitter.
- Not Getting the Pan Hot Enough: High heat is crucial for that characteristic “wok hei” or breath of the wok. Let your pan get properly hot before adding ingredients for the best texture in your chicken fried rice.
Storing Tips for Chicken Fried Rice
This recipe makes fantastic leftovers, perfect for your weekly meal prep.
- Refrigerating: Let the fried rice cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Portion cooled rice into freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: The best method is in a skillet over medium heat with a tiny splash of water or broth. Stir frequently until hot. You can also use the microwave, but stir every 30 seconds to heat evenly. Reheating restores the texture better than steaming.
- Safety Note: Never leave cooked rice at room temperature for more than 2 hours. Always refrigerate promptly.
Conclusion
At its heart, this chicken fried rice recipe is about simplicity and satisfaction. It takes humble, everyday ingredients and transforms them into a comforting, flavorful meal that everyone gathers around. It proves that you don’t need complicated techniques or a pantry full of exotic items to create something truly delicious. Comfort food, made easy.
I hope this recipe becomes a trusted friend in your weekly dinner rotation, just like my Crockpot Beef Broccoli or the simple elegance of Honey Mustard Sheet Pan Salmon. Regular kitchen, regular time, great results.
Give this chicken fried rice a try this week. I’d love to hear how it turns out for you! What variations did your family love? Share your thoughts in the comments below, and if you snap a photo, don’t forget to tag @StackSipSnack. Food that feels like home is always worth sharing.
FAQs about Chicken Fried Rice
What is the best rice to use for chicken fried rice?
Long-grain rice, particularly day-old cooked rice, is best for chicken fried rice. It has a lower moisture content and holds its shape well when stir-fried, preventing the dish from becoming mushy. Jasmine or Basmati rice are excellent choices.
How do you keep chicken fried rice from getting soggy?
Several factors prevent soggy chicken fried rice. Using day-old rice, cooking over high heat, avoiding overcrowding the pan, and not adding too much sauce are key. Ensure the rice is dry before stir-frying.
What vegetables are commonly used in chicken fried rice?
Common vegetables in chicken fried rice include diced carrots, peas, onions (scallions or yellow onions), and sometimes bell peppers, bean sprouts, or corn.
What is the secret to good fried rice?
The secret to good fried rice is high heat, day-old rice, and a flavorful sauce. Cooking quickly over high heat helps create that desirable slightly crispy texture. Using day-old rice prevents sogginess. A well-balanced sauce ties everything together.
What sauce goes best with chicken fried rice?
A combination of soy sauce, sesame oil, and sometimes a touch of oyster sauce (or hoisin sauce for a vegetarian option) is a classic sauce for chicken fried rice. Some recipes also include rice vinegar or a little sugar for balance.
How long does chicken fried rice last in the fridge?
Chicken fried rice, when properly stored in an airtight container in the refrigerator, will typically last for 3-4 days. Ensure it is cooled completely before refrigerating and reheated thoroughly to an internal temperature of 165°F (74°C) before serving.
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