Chicken Fried Rice
Dinner doesn’t have to be a big production, especially when chicken fried rice is on the menu. Who can resist a sizzling skillet of golden, flavorful rice packed with tender chicken and crisp veggies? It’s fast, foolproof, and endlessly customizable. Best part? You’ll have it on the table in 30 minutes or less.
Back when we lived in LA, we had a favorite little Chinese restaurant where we would always go for birthdays and special occasions. Out of the blue one day, I got a hankering for their classic hit: chicken fried rice. I made a big batch to curb the craving, and it was spectacular.
This homemade version is guaranteed to beat your favorite takeout fried rice. So, what are you waiting for? Grab that wok and treat yourself to a restaurant-style meal—minus the delivery fee.
The Secret to Perfect Chicken Fried Rice, or Any Other Fried Rice!
The secret to perfect fried rice is prepping everything ahead of time—because once you start cooking, things move fast with this high-heat method. That means measuring and chopping all your ingredients before you turn on the stove so you can simply toss everything into the pan without scrambling.
Another key to nailing fried rice? Use day-old rice. Freshly cooked rice just won’t cut it—it tends to turn clumpy and mushy in the pan. Instead, use leftovers from the night before or cook your rice in the morning, chill it in the fridge, and fry it later that day or the next.
No wok? No problem! A heavy-bottomed skillet will still give you delicious, satisfying chicken fried rice—or any fried rice, really—with all the flavor and texture you’re craving.
How to Make Chicken Fried Rice
- Marinade – Combine the soy sauce, garlic, ginger, oyster sauce, onions, and hot sauce in a small bowl or container.
- Marinate – Stir the chopped chicken into the marinade and cover. Let it marinate for several hours or overnight.
- Heat a large wok or skillet on medium-high heat with about a tablespoon of canola or vegetable oil.
- Fry – Next, add the eggs and quickly stir to break them apart. Remove eggs from the pan and transfer to a plate. (Photos 1-2)
- Chicken – Heat another tablespoon of oil in the wok or pan, add the chopped chicken, and lightly season with salt and pepper. Saute for 5-6 minutes or until cooked through. Transfer the chicken to a plate and set aside. (Photo 3)
- Veggies – Continue stir-frying by adding a tablespoon of oil into the wok, followed by the onions, garlic, ginger, peas, carrots, and basil if using. Cook for 2-3 minutes. (Photo 4)
- Rice – Add the rice and stir vigorously for 2-3 minutes, adding soy sauce, oyster sauce, and about a tablespoon of water to moisten the rice. (Photo 5)
- Assemble – Finally, return the eggs and chicken to the wok. Stir until well combined and the chicken is heated through. Optionally, add pepper flakes or hot sauce for an extra kick of heat. (Photo 6)
- Serve – Adjust the seasoning to taste with salt, pepper, and soy sauce. Garnish with chopped scallions and enjoy.
Recipe Tips
- Add more veggies! Veggie lovers will love broccoli, snap peas, carrots, baby corn, and any other veggies you’d like to make this version colorful, filling, and satisfying.
- For a sweet and savory combo, add pineapple. Juicy pineapple chunks balance perfectly with savory chicken and fluffy rice. Toss in some diced red onion and finish with a sprinkle of cashews or roasted peanuts for extra texture. A splash of fish sauce or a bit of curry powder will give it a Thai-inspired twist.
- For a tropical twist, use coconut rice in this recipe or add a splash of coconut milk while frying. You can also add a handful of toasted coconut flakes to the mix. It’s creamy, fragrant, and so dang delicious.
- Oyster sauce adds flavor and umami. You can usually find it at major supermarkets in the international aisle.
- Always use leftover rice (white or brown rice) or cook the rice in the morning, store it in the fridge, and fry it in the evening or the day after.
- If it’s your first time making a chicken fried rice dish, it’s best to follow the recipe to a tee and then customize it on your second try or onward.
Make-Ahead and Storage Instructions
Chicken fried rice is a perfect meal prep recipe! You can make it up to 3-4 days in advance and store it in an airtight container in the fridge. Let it cool completely before refrigerating to avoid excess moisture buildup.
When ready to enjoy, heat it in a skillet over medium heat with a splash of oil and a dash of water to bring back moisture. You could also microwave it in 30-second bursts, stirring in between until heated through.
Want to freeze it? Go for it! Portion the cooled rice into freezer-safe bags or containers and store them in the freezer for 2-3 months. Thaw overnight in the fridge and heat as usual.
What Goes With Chicken Fried Rice
Make your chicken fried rice main a “combo” by whipping up pulled pork egg rolls for a side. And to up the veggie intake with a little less frying, try adding roasted broccoli and carrots to the menu. For dessert? May I recommend some pineapple coconut ice cream?
More Rice Recipes to Rave About
- Pineapple Shrimp Fried Rice
- Mexican Rice
- Jollof Rice
- Jamaican Pigeon Peas and Rice
- Coconut Jasmine Rice
Chicken Fried Rice
Ingredients
The Chicken
- 1 pound (450g) boneless, skinless chicken thighs or breasts
- 1-1½ tablespoons (15-20ml) soy sauce
- ½ teaspoon (2-3g) minced garlic
- ½ teaspoon (2-3g) minced ginger
- ½ teaspoon (2-3g) oyster sauce
- ½ cup (57-28g) sliced onions
- 1 teaspoon (5g) hot sauce (adjust to taste)
The Fried Rice
- 2-3 eggs, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon (6g) minced ginger
- ½ small onion, sliced
- 1 cup (127g) peas and carrots (fresh or frozen)
- ¼ cup (60ml) canola oil (any neutral-flavored cooking oil)
- salt and pepper to taste
- 4 cups (480g) cooked long-grain rice (leftover day-old rice works best)
- 3 tablespoons (45ml) soy sauce (I used light soy sauce)
- 1 tablespoon (15ml) oyster sauce
- 2 green onions, sliced
- ½-1 tablespoon (2-5g) red pepper flakes
- 1 dash curry powder (optional)
- ½-1 teaspoon (2-5g) hot sauce
Instructions
- Cut the chicken into bite-sized pieces. Mix the soy sauce, garlic, ginger, oyster sauce, onions, and hot sauce. Pour the mixture over the chicken, stir to coat, and then marinate as time permits (several hours or overnight).
- Break up the rice clumps before starting. Heat a large wok or skillet on medium-high heat with about a tablespoon of oil.
- Add the lightly beaten eggs and stir quickly to break them apart. As soon as the eggs are firm, transfer them to a plate. Try not to overcook them, as they will be going back into the pan when assembling.
- Add about a tablespoon of oil to the wok or pan. Once hot, add the marinated chicken and lightly season with salt and pepper. Saute for 5-6 minutes or until cooked through. Transfer chicken to a plate and set aside.
- Add another tablespoon of oil to the wok, followed by onions, garlic, ginger, peas, carrots, and basil (if using). Cook for 2-3 minutes.
- Add the rice and stir vigorously for 2-3 minutes. Add the soy sauce, oyster sauce, and about a tablespoon of water to moisten the rice.
- Finally, return the eggs and chicken to the pan. Stir well until the chicken is heated through and the mixture is combined. Add pepper flakes or hot sauce if desired.
- Adjust seasoning with salt, pepper, and soy sauce as needed. Garnish with chopped scallions and serve.
Tips & Notes:
- Save time with leftover cooked chicken; add it at the end and heat through.
- For using fresh rice, spread it out on a baking sheet and let it dry for an hour or two before making the recipe.
- Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I haven’t made this yet but may tomorrow or the next day. I will have to use frozen peas. Is that OK if I thaw them in advance? What hot sauce to you use in this yourself. I have several hot sauces and they each have a different flavor. Every recipe you have that has appealed to me has been excellent as are your pics and writing ability. When can we expect a cook book:
Hi Liz! No need to thaw the peas. You can just throw them in still frozen. I don’t have a favorite hot sauce. I usually go with what I have at hand or just pepper flakes :). As for the cookbook, I am working on it, so stay tuned 🙂 !
Can I use fresh rice?
Hi, Akaila. Fresh-cooked rice tends to get clumpy and mushy when you fry it immediately. This recipe works best with cooked day-old rice. Or you can cook the rice in the morning, store it in the fridge and fry it in the evening or the day after.
Another option would be to spread it out on a baking sheet and dry it out for 30-40 minutes on extremely low heat in the oven.
What brand of soy sauce and oyster sauce do you use please?
I use panda brand.
Made this tonite…it was Wonderful!!! So easy and now we dont have to go to our favorite place for it……got my own take our recipe…Thank you!
My husband loved it
Terri
Yaaay! I’m so happy you love it, Terri. It’s indeed easy; perfect for busy weeknights.
What other vegetables do you suggest instead of peas and corn
Here are a few that comes to mind -Green beans, snow peas, asparagus, bell pepper, broccoli, cabbage.
I just made this dish last night and I gave some to my neighbour,she couldnt keep quiet about how delicious it tasted and was requesting for more.thanks for keeping the recipe simple and easy.
This is the best chicken rice I’ve tasted. It was so easy to make. Thank you so much for sharing.
Thank you so much for your feedback. I am so thrilled!
How do we save recipes?
At this time we do not have a feature that saves recipe. Hopefully soon.
You can always bookmark the page. I have a template in Word to which I copy the recipes I like, always giving full credit to the chef/author.
You mention the bouillon cube in the instructions but it’s not on the list of ingredients
I use oyster sauce to add flavor but will sometimes switch it up with chicken bouillon- if not available. Or leave it out completely.