Chicken fried rice is the kind of meal you turn to when you want something satisfying, fast, and full of flavor. It uses simple ingredients you likely have on hand and turns them into a complete meal in one pan. With tender chicken, fluffy rice, and crisp vegetables, every bite has a nice balance of texture and taste.
You can keep it classic or use it to clean out your fridge. Either way, it’s quick, customizable, and always a crowd-pleaser.
Why This Recipe Works
- Day-old rice cooks up beautifully. Cold rice stays separate in the pan, so you get that signature fried rice texture instead of mush.
- High heat brings the wok flavor. Cooking quickly over medium-high to high heat gives a slight char and keeps veggies crisp.
- Simple sauce, big payoff. A short list of pantry sauces layers umami, salt, and a touch of sweetness, making the dish balanced and savory.
- Built-in protein and veggies. Chicken, eggs, and mixed vegetables make it a complete meal without extra sides.
- Flexible and forgiving. Swap proteins, add leftovers, or adjust seasoning—this recipe adapts to what you have.
What You’ll Need
- 3 cups cold, cooked rice (preferably day-old jasmine or long-grain)
- 1 pound boneless, skinless chicken (thighs or breasts), diced small
- 2 large eggs, beaten
- 1 cup frozen peas and carrots (no need to thaw)
- 4 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated (about 1 tablespoon)
- 3 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 teaspoon sesame oil
- 2–3 tablespoons neutral oil (vegetable, canola, or peanut)
- Salt and black pepper, to taste
- Red pepper flakes or chili oil (optional, for heat)
- Lime wedges (optional, for serving)
Instructions
- Prep the rice. Break up any clumps so the grains are loose. Cold rice is key for good texture.
- Season the chicken. Toss the diced chicken with a pinch of salt and pepper.
If you like, add a splash of soy sauce for extra flavor.
- Make the sauce. In a small bowl, stir together soy sauce, oyster sauce, and sesame oil. Set aside.
- Heat the pan. Place a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and let it get hot until it shimmers.
- Cook the eggs. Pour in the beaten eggs and scramble quickly until just set.
Remove to a plate and chop into bite-size pieces.
- Sear the chicken. Add another tablespoon of oil to the pan. Add the chicken in an even layer and let it sear for 1–2 minutes before stirring. Cook until no longer pink and lightly browned.
Transfer to the plate with eggs.
- Sauté aromatics. Add a little more oil if needed. Add the white parts of the green onions, garlic, and ginger. Stir-fry for 30–45 seconds until fragrant.
- Add vegetables. Toss in peas and carrots.
Stir-fry 2–3 minutes until heated through but still bright.
- Fry the rice. Add the rice, spreading it out. Let it sit undisturbed for 30–60 seconds to lightly toast, then stir. Repeat once or twice to get a bit of char without burning.
- Combine and season. Return the chicken and eggs to the pan.
Pour in the sauce and toss until everything is evenly coated. Taste and adjust with more soy sauce, pepper, or a pinch of salt if needed.
- Finish and serve. Stir in the green parts of the onions. Add red pepper flakes or a drizzle of chili oil if you like heat.
Serve hot with lime wedges on the side.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight for best texture.
- Reheating: Reheat in a hot skillet with a splash of water or oil to revive moisture and bring back the “fried” texture.
Microwave in short bursts, stirring between intervals, to avoid drying out.
- Food safety note: If rice sat out at room temperature for more than 2 hours, discard it. Always cool leftovers quickly before storing.
Benefits of This Recipe
- Quick and economical. Uses pantry staples and leftover rice, which helps reduce waste and saves money.
- Balanced meal. Protein, carbs, and veggies in one bowl means fewer dishes and a complete dinner.
- Meal-prep friendly. Holds up well in the fridge and reheats nicely for lunches.
- Customizable flavors. Easy to tailor for different diets and spice levels.
- Kid-friendly. Mild, familiar flavors that most families enjoy.
What Not to Do
- Don’t use warm, freshly cooked rice. It gets sticky and mushy. If you must use fresh rice, spread it on a tray and chill it quickly first.
- Don’t overcrowd the pan. Too much at once traps steam.
Cook in batches if your pan is small.
- Don’t skip high heat. Moderate to high heat gives you that slight crisp and prevents sogginess.
- Don’t over-sauce the rice. Too much liquid makes the grains clump. Start small; you can always add more.
- Don’t overcook the eggs. Soft, just-set eggs stay tender even after mixing back in.
Variations You Can Try
- Garlic Butter Fried Rice: Finish with a tablespoon of butter and extra garlic for a richer flavor.
- Pineapple Chicken Fried Rice: Add diced pineapple and cashews; swap part of the soy sauce for fish sauce for a tropical twist.
- Spicy Szechuan Style: Stir in chili crisp or doubanjiang, and add sliced bell peppers for heat and crunch.
- Veggie-Packed: Toss in broccoli, snap peas, mushrooms, or corn. Keep the pan hot so veggies stay crisp.
- Brown Rice or Cauliflower Rice: Use cooked brown rice for a nutty bite, or cauliflower rice for a lighter option.
Adjust cooking time to avoid overcooking.
- Different Proteins: Swap chicken for shrimp, pork, tofu, or leftover rotisserie chicken. For tofu, press and cube, then pan-fry until golden before adding.
- Soy-Free: Use coconut aminos and add a pinch of salt to taste.
FAQ
Can I make this without a wok?
Yes. A large, wide skillet works well.
The key is surface area and high heat, so avoid small pans that crowd the ingredients.
What kind of rice is best?
Day-old jasmine rice is ideal because the grains are long and fragrant, and they separate easily. Any long-grain rice works as long as it’s cold and dry.
How do I fix soggy fried rice?
Spread the rice in the hot pan and let it cook undisturbed for short intervals to evaporate moisture. Add a little oil if needed, and avoid adding extra sauce until the rice is dry and toasty.
Can I skip the eggs?
Absolutely.
The dish will still be tasty. For a similar richness, add more chicken or stir in pan-fried tofu cubes.
Is oyster sauce necessary?
No, but it adds depth and a hint of sweetness. If you don’t have it, add a pinch of sugar or a splash of hoisin for balance.
How do I make it gluten-free?
Use gluten-free tamari or coconut aminos, and check that your oyster sauce (or substitute) is gluten-free.
Everything else is naturally gluten-free.
How can I add more vegetables without watering it down?
Use high heat and cook in batches if needed. Choose quick-cooking veg cut small, and don’t add water-rich vegetables (like zucchini) unless you sear them separately first.
What’s the best way to cool fresh rice fast?
Spread the freshly cooked rice on a baking sheet in a thin layer and let it steam off for 10–15 minutes. Refrigerate until cold before using.
Can I use rotisserie chicken?
Yes.
Add it at the end to warm through so it doesn’t dry out. Reduce salt slightly since rotisserie chicken is already seasoned.
How do I get that restaurant “wok hei” flavor?
Use very high heat, a well-heated pan, and work quickly. Let the rice and ingredients make brief contact with the hot surface without constant stirring to encourage light charring.
Final Thoughts
Chicken fried rice is a low-stress, high-reward dinner that fits into any busy schedule.
With a hot pan, cold rice, and a simple sauce, you’ll get great texture and bold flavor every time. Make it classic, load it with veggies, or spice it up—this recipe is all about flexibility. Keep a container of cooked rice in the fridge, and you’ll always be just a few minutes away from a satisfying meal.
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