Chicken Fried Rice Recipe

This Chicken Fried Rice Recipe is your new one-pot comfort food miracle—easy, quick, and downright delicious.

I’ve been serving up this homemade Asian-style stir-fry on busy weeknights for years, and what makes it special is the perfect balance of savory chicken, tender vegetables, and fluffy rice that soaks up every drop of flavor. You know what? According to Google Trends, searches for “chicken fried rice†spike by nearly 30% during cooler months—so it’s a seasonal favorite when you need that warm, comforting hug in a bowl. As a 50-year-old mom of three grown kids, I rely on recipes that come together fast without skimping on taste or nutrition. This recipe checks all the boxes: one-pot cleanup, homemade goodness, and a touch of soy-garlic umami that’s simply irresistible.

Why You’ll Love This Chicken Fried Rice Recipe

* Ready in under 30 minutes—perfect for busy evenings
* One-pot stir-fry means minimal dishes and easy cleanup
* Uses day-old rice for better texture (no sogginess here!)
* Flexible: swap veggies or proteins based on what’s in your fridge
* Kid-approved comfort food with balanced protein and veggies
* Homemade sauce is quicker than takeout and tastes way fresher
* Ideal for meal prep—reheats beautifully in a skillet or microwave
* Budget-friendly ingredients you probably already have on hand

Ingredients for Your Chicken Fried Rice Recipe

• 2 cups cooked day-old jasmine rice (cold rice separates better)
• 1 lb boneless, skinless chicken breast, cut into ½-inch pieces
• 2 tbsp vegetable oil (or peanut oil for a nuttier flavor)
• 2 large eggs, lightly beaten (use pasture-raised for extra richness)
• 1 small onion, finely chopped (Vidalia or yellow onion both work)
• 2 garlic cloves, minced (fresh over jarred for punchier taste)
• 1 cup frozen peas and carrots mix (or fresh diced carrots + peas)
• 3 tbsp low-sodium soy sauce (Kikkoman or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, but adds depth)
• 1 tsp sesame oil (to finish, for that toasty aroma)
• ½ tsp freshly ground black pepper
• 2 green onions, thinly sliced (use white and green parts)
• Pinch of crushed red pepper flakes (for a hint of heat, optional)

Directions

1. Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Once shimmering, add the chicken, season with a pinch of salt and pepper, and stir-fry until just cooked through—about 4–5 minutes. Transfer to a plate.
2. In the same pan, add the remaining 1 tablespoon oil. Toss in onions and garlic, stirring until fragrant and golden (about 1 minute)—watch closely so they don’t burn.
3. Push the aromatics to one side, pour in the beaten eggs, and scramble them gently. When they just set, fold them into the onions and garlic.
4. Add the cold rice, breaking up any clumps with your spatula. Stir-fry for 2–3 minutes until the grains look separated and start to toast.
5. Return the chicken to the pan along with peas and carrots. Keep everything moving—consistent stirring prevents sticking and scorched bits.
6. Drizzle soy sauce and oyster sauce over the rice mixture, tossing continuously so each grain gets coated. If your pan seems dry, add a splash of water or stock.
7. Finish with sesame oil, green onions, and red pepper flakes. Give one final toss and taste—adjust soy sauce or pepper if needed.
8. Serve piping hot, straight from the skillet. Garnish with extra green onions or a wedge of lime for a zesty twist.

Servings & Timing

• Yield: Serves 4 generous portions
• Prep Time: 10 minutes (chopping and measuring)
• Cook Time: 15–18 minutes
• Total Time: About 30 minutes—quicker than ordering takeout!

Variations

* Swap chicken for shrimp or leftover turkey for a festive twist.
* Use cauliflower rice for a low-carb, gluten-free version.
* Stir in kimchi at the end for a spicy, probiotic-rich kick.
* Add pineapple chunks and a dash of curry powder for tropical flair.
* Toss in chopped bacon instead of chicken for smoky comfort.
* Mix in baby spinach or kale just before serving for extra greens.

Storage & Reheating

Store leftover chicken fried rice in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer-safe bags and keep for 2 months. Reheat in a skillet over medium heat with a splash of water or oil—cover for a minute to steam through. Microwaving works too; stir halfway for even heating. For make-ahead meal prep, cook everything except eggs, then scramble and mix in just before serving to keep texture fresh.

Notes

I learned that using day-old rice is a game-changer: freshly cooked rice tends to clump and turn mushy, while chilled grains stay firm and absorb sauce beautifully. If you overcook the chicken, it can dry out, so watch it closely and slice into one piece to test doneness. For extra flavor, marinate the chicken in 1 tablespoon soy sauce and ½ teaspoon minced garlic for 15 minutes before cooking. And honestly, swapping in leftover rotisserie chicken cuts your cook time even more—just be sure to shred it into bite-sized pieces.

FAQs

Q: Can I use brown rice instead of jasmine?
A: Yes, but it needs a bit more oil and a longer stir-fry time since it’s firmer.

Q: My rice sticks to the pan—what went wrong?
A: Your pan wasn’t hot enough or lacked oil; heat it up fully and stir often.

Q: Is this recipe gluten-free?
A: Use tamari or a certified gluten-free soy sauce, and skip the oyster sauce if concerned.

Q: Can I make this vegetarian?
A: Absolutely—replace chicken with firm tofu or extra veggies and use vegetarian oyster sauce.

Q: Why does my fried rice taste bland?
A: Check your soy sauce freshness—if it’s old, it loses saltiness; adjust seasoning to taste.

Q: How do I get that restaurant-style “wok hei�
A: Use a wok on high heat, keep ingredients moving, and don’t overcrowd the pan.

Q: Can I prep ingredients the night before?
A: Definitely—chop veggies and marinate chicken ahead to save time.

Q: What’s a good side dish?
A: A simple cucumber salad or miso soup pairs nicely with Asian comfort food.

Conclusion

This Chicken Fried Rice Recipe delivers a satisfying one-pot meal that’s both quick and versatile—perfect for weeknight dinners, leftover makeovers, or casual gatherings. Give it a try, and let me know how it turns out in the comments below! Looking for more stir-fry inspiration? Check out my Easy Garlic Shrimp Pasta or Vegetable Lo Mein for equally tasty homemade dishes.