Chicken Fried Rice Recipe | Quick, Easy, Flavorful Takeout-Style
I recently whipped up this chicken fried rice and couldn’t wait to share how simple and satisfying it was. I always find myself experimenting in the kitchen, and this dish became a fast favorite. If you like trying new meals, explore our guide and maybe check out my Turkey Chili Recipe for variety too!
Ingredients You’ll Need
Here’s what goes into making this tasty chicken fried rice (serves about 4):
- 4 cups cooked, cold jasmine or long-grain rice — using day-old rice helps prevent sogginess
- ½ lb (≈ 225 g) boneless, skinless chicken thighs, thinly sliced — they stay juicier than breast
- 1½ cups frozen peas and diced carrots — thaw slightly so they don’t water down the dish
- 3 large eggs, beaten — gives texture and color
- 1 small shallot or ¼ onion, finely diced — milder flavor than a whole onion
- 3 garlic cloves, minced — fresh garlic brings aroma and depth
- 4 tsp neutral oil (vegetable, canola, or sunflower) — high smoke-point is key
- Marinade for chicken:
* 1 tsp soy sauce
* 1 tsp Shaoxing wine (or dry sherry / chicken broth)
* 1 tsp cornstarch
* 1 tsp oil - Sauce mix:
* 2 Tbsp soy sauce
* ½ Tbsp dark soy sauce
* 2 tsp sesame oil
* 1 tsp chicken bouillon powder
* Pinch of white or black pepper
Note: Several servings — this ingredient list makes about 4 generous portions.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
How to Make Chicken Fried Rice
Marinate the Chicken
Start by combining sliced chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Let it sit for 5 to 10 minutes. This helps the meat absorb flavor and tenderize slightly before cooking.
Scramble Eggs & Cook Chicken
Heat a teaspoon of oil in a large wok or skillet on medium-high. Add the beaten eggs and scramble gently until just set, then move them to a plate. Next, add another teaspoon of oil and stir-fry the marinated chicken until it’s cooked through and lightly browned. Remove and set aside.
Sauté Aromatics and Veggies
In the same pan, add another teaspoon of oil. Sauté the shallot (or onion) and garlic until fragrant, about 30 seconds. Toss in the peas and carrots, stir to combine, and cook just until vegetables are tender but still bright.
Combine Rice, Chicken & Sauce
Now add the cold rice, breaking up clumps so each grain is separate. Pour in your sauce mix around the edges so it “toasts” slightly. Toss well, then return the chicken and scrambled eggs to the pan. Stir everything together for another minute or two until well combined and heated through.
Final Toss & Serve
Taste and adjust seasoning if needed (add more soy or pepper). Finish with the dark green parts of scallions if using. Serve right away while still hot and aromatic.
Additional Tips to Amp Up the Flavor
Here are things I discovered while making this recipe that made it even better:
- I use very high heat so the rice gets slight toasty edges—just keep it moving so nothing burns.
- I always dry the rice beforehand (spread on a tray in the fridge) when I can’t wait a day.
- I drizzle a tiny bit more sesame oil at the very end for aroma.
- I avoid overcrowding the pan—if needed, I cook in batches so everything sears instead of steams.
- I taste before serving and might add a touch more soy or bouillon for balance.
Variations You Can Try
Want to customize or adapt this for different diets? Here are some ideas:
- Use chicken breast instead of thighs (though thighs retain juiciness better).
- Make it dairy-free easily (the recipe is already dairy-free).
- Add extra veggies like bell pepper, mushrooms, or broccoli.
- Use cauliflower rice for a low-carb twist.
- Stir in a dash of oyster sauce or chili garlic paste for richer flavor.
- For a themed menu, check out other dinner recipes like adding a side or pairing it with Spaghetti Squash with Tomato Sauce Recipe as a contrast.
Equipment You’ll Need
- Wok or large heavy skillet — perfect for high-heat stir-frying
- Mixing bowls — for marinating chicken and beating eggs
- Spatula or wok spatula — helps toss rice effectively
- Measuring spoons/cups — for accurate proportions
- Tray or sheet pan (optional) — to help dry freshly cooked rice
How to Serve Chicken Fried Rice
Here are some serving ideas and presentation touches:
- Serve in a shallow wide bowl so each bite includes rice, chicken, veggies.
- Garnish with sliced green onions or chopped cilantro for color contrast.
- Add a sprinkle of toasted sesame seeds or a dash of white pepper on top.
- Serve alongside steamed greens or a light soup.
- For contrast in a menu, pair this dish with something like a Spaghetti Squash with Tomato Sauce Recipe for variety.
Calories & Nutrition (approximate per serving)
- Calories: ~438 kcal
- Carbohydrates: ~60g
- Protein: ~20g
- Fat: ~14g
- Sodium: moderate (dependent on soy sauce)
- Note: these values are estimates; exact numbers depend on brands and specific ingredients.
How to Store This Dish
Refrigerating
Store fried rice in an airtight container in the fridge. It stays good for up to 3–4 days.
Freezing
Let the rice cool completely, then freeze in freezer-safe containers or bags. It can last up to 3 months.
Reheating
Thaw in the fridge (if frozen). Reheat in a pan over medium heat, adding a splash of water or oil to prevent sticking. Microwave is also okay—cover and stir halfway through.
Why You’ll Love This Recipe
Here’s what makes this chicken fried rice a go-to favorite:
- It’s ridiculously quick — ready in about 20 minutes from start to finish.
- So versatile — you can tweak veggies, proteins, or sauces based on what’s in your fridge.
- It’s flavorful yet approachable — beginners can nail it, and fans of bold flavor can enhance it.
- Great for leftovers — it reheats beautifully, making it a smart choice for meal prep.
- Customizable for different diets — easy to make lighter, lower-carb, or veggie-forward.
Final Thoughts & Helpful Notes
This chicken fried rice recipe is a perfect weeknight all-star. Because the ingredients are simple and the method straightforward, almost anyone can master it. The key hacks are using day-old rice, cooking on high heat, and layering flavor (aromatics, sauce, textures).
If you try it, let me know how it turns out! And don’t forget—you can also explore our Turkey Chili Recipe or mix this into your rotation of dinner recipes for extra variety.
Chicken Fried Rice Recipe
Ingredients
Method
- Start by combining sliced chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Let it sit for 5 to 10 minutes. This helps the meat absorb flavor and tenderize slightly before cooking.
- Heat a teaspoon of oil in a large wok or skillet on medium-high. Add the beaten eggs and scramble gently until just set, then move them to a plate. Next, add another teaspoon of oil and stir-fry the marinated chicken until it’s cooked through and lightly browned. Remove and set aside.
- In the same pan, add another teaspoon of oil. Sauté the shallot (or onion) and garlic until fragrant, about 30 seconds. Toss in the peas and carrots, stir to combine, and cook just until vegetables are tender but still bright.
- Now add the cold rice, breaking up clumps so each grain is separate. Pour in your sauce mix around the edges so it “toasts” slightly. Toss well, then return the chicken and scrambled eggs to the pan. Stir everything together for another minute or two until well combined and heated through.
- Taste and adjust seasoning if needed (add more soy or pepper). Finish with the dark green parts of scallions if using. Serve right away while still hot and aromatic.
Notes
- I use very high heat so the rice gets slight toasty edges—just keep it moving so nothing burns.
- I always dry the rice beforehand (spread on a tray in the fridge) when I can’t wait a day.
- I drizzle a tiny bit more sesame oil at the very end for aroma.
- I avoid overcrowding the pan—if needed, I cook in batches so everything sears instead of steams.
- I taste before serving and might add a touch more soy or bouillon for balance.