If you crave a takeout-style meal that’s both quick and sensationally flavorful, Chicken Fried Rice truly delivers! This golden, savory dish blends tender chicken, fluffy jasmine rice, colorful veggies, and an irresistible mix of sauces in under half an hour. Whether you’re new to cooking or a well-loved home chef, you’ll soon consider Chicken Fried Rice a weekly go-to for its convenience, flexibility, and crowd-pleasing taste.
Ingredients You’ll Need
One of the greatest things about Chicken Fried Rice is how simple and familiar the ingredients are. Each addition—whether for protein, color, aroma, or savoriness—has a special role in making this dish shine. Here’s what you’ll need and why you’ll love them:
- Vegetable oil: The neutral flavor and high smoke point make it perfect for quick frying and giving a satisfyingly light finish.
- Eggs: Scrambled eggs add delightful richness, soft texture, and extra protein—just like your favorite restaurant version.
- Boneless skinless chicken breasts: Lean, juicy chicken cubes cook up quickly and absorb all those irresistible flavors.
- Jasmine rice (cooked and chilled): Fragrant jasmine rice holds together best when chilled, so you get fluffy grains instead of a sticky clump.
- Frozen peas and carrots (thawed): Classic fried rice veggies that add color, sweetness, and a satisfying pop with every bite.
- Green onions: Fresh, sliced green onions give bursts of brightness and a subtle peppery finish.
- Soy sauce: Umami-packed soy sauce is key for that signature salty depth and gorgeous color.
- Oyster sauce: This glossy sauce brings a mild sweetness and oceanic savoriness that takes the dish over the top.
- Sesame oil: Just a splash imparts an irresistible toasty aroma and finishing shine.
- Salt and pepper: Simple seasonings that help balance all the other flavors to perfection.
How to Make Chicken Fried Rice
Step 1: Scramble the Eggs
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs, stirring gently and constantly until they’re fluffy and fully cooked. Slide those golden curds onto a plate and set them aside—you’ll add them back in later for the perfect eggy touch.
Step 2: Cook the Chicken
Drizzle your remaining oil into the pan, raise the heat, and toss in your diced chicken with a pinch of salt and pepper. Let the pieces cook undisturbed at first for a nice sear, then stir-fry until golden and cooked through. Properly browned chicken adds both a savory bite and delicious color.
Step 3: Sauté the Veggies
Push that gorgeous chicken to one side of your skillet. Into the empty space, add the peas and carrots, letting them cook for 2 to 3 minutes. They’ll become bright and just tender—no mushy veggies here—giving each forkful an appealing sweetness and crunch.
Step 4: Add the Rice
Now for the heart of Chicken Fried Rice: add your cold, cooked jasmine rice. Use a spatula to break up any clumps. Stir-fry for a few minutes until the rice is hot and has started to soak up all those flavors from the pan. This is when the dish really starts to come together!
Step 5: Combine and Season
Return the scrambled eggs to the skillet, and pour over the soy sauce, oyster sauce, and sesame oil. Toss everything together thoroughly until every grain and veggie is beautifully coated. Add in the sliced green onions for a last burst of color and bite, taste for seasoning, and give it another minute on the heat to meld all the flavors.
Step 6: Serve Hot
This is the moment to savor—spoon your Chicken Fried Rice straight from the pan into bowls, and watch those smiles appear!
How to Serve Chicken Fried Rice
Garnishes
Sprinkle extra sliced green onions or a swirl of toasted sesame seeds on top for an inviting, restaurant-worthy finish. Chili flakes or a squirt of sriracha are perfect if you want a spicy kick. Even a quick wedge of lime can add a zippy freshness to each bite.
Side Dishes
Chicken Fried Rice pairs beautifully with light, crunchy sides like cucumber salad, steamed edamame, or a simple miso soup. If you’ve got a crowd to please, serve it alongside homemade spring rolls or a zingy Asian slaw for a complete meal.
Creative Ways to Present
Serve this fried rice in hollowed-out pineapple halves for a tropical vibe or scoop into small lettuce cups for an interactive party snack. For an extra-special touch, use individual bowls topped with a soft-fried egg or pile it into Chinese takeout containers for a fun, nostalgic twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Chicken Fried Rice in an airtight container in the refrigerator as soon as it cools. It stays fresh and tasty for up to 3 days, making it an ideal prep-ahead lunch or fuss-free dinner.
Freezing
Chicken Fried Rice holds up surprisingly well in the freezer! Let it cool completely before portioning into freezer-safe bags or containers. Freeze for up to one month for the best texture and flavor. Just label with the date for easy grab-and-go meals.
Reheating
For the best results, reheat in a skillet over medium heat with a splash of water or broth to restore moisture, stirring occasionally until piping hot. You can also use the microwave—just cover the bowl to prevent drying out and stir halfway through heating.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice adds a slightly nuttier flavor and more fiber. Just make sure it’s well chilled before using so you still get that classic, separate-grain texture in your Chicken Fried Rice.
What can I substitute for oyster sauce?
If you don’t have oyster sauce on hand, you can use extra soy sauce with a dash of sugar, or try hoisin sauce for a different layer of sweetness. Both will give your fried rice that delicious depth of flavor.
Is Chicken Fried Rice gluten free?
It can be! Simply swap regular soy sauce and oyster sauce for certified gluten-free versions, and confirm all other ingredients are gluten free to keep your dish safe for everyone at the table.
How do I prevent my rice from getting mushy?
The secret is using cold, day-old rice. Freshly cooked rice can be too soft and sticky for fried rice. If you’re in a pinch, spread hot rice on a tray and chill it quickly in the fridge before cooking.
Can I add other vegetables or proteins?
Definitely! Chicken Fried Rice is perfect for using leftovers or extra produce—try bell peppers, snap peas, or corn. You can also swap in shrimp, pork, tofu, or even beef for a delicious twist.
Final Thoughts
There’s something incredibly satisfying about stirring together a skillet of Chicken Fried Rice and knowing you’ve created a meal that checks every box: quick, comforting, and bursting with flavor. Give it a try the next time you’re craving something special—your future self (and anyone lucky enough to dine with you) will thank you!
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Chicken Fried Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Chicken Fried Rice that rivals your favorite takeout dish. Tender chicken, fluffy rice, and vibrant vegetables stir-fried in a savory sauce make this a go-to meal for busy weeknights.
Ingredients
For the Fried Rice:
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 pound boneless skinless chicken breasts, diced
- 3 cups cooked jasmine rice (preferably chilled)
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook Eggs: Heat 1 tablespoon oil in a skillet, scramble eggs, and set aside.
- Sauté Chicken: Cook chicken in remaining oil until browned.
- Add Vegetables and Rice: Sauté peas, carrots, and rice, then mix in scrambled eggs.
- Season and Finish: Stir in soy sauce, oyster sauce, sesame oil, and green onions. Adjust seasoning and serve hot.
Notes
- Day-old rice works best for fried rice as it stays firmer and less sticky.
- You can substitute chicken with shrimp, tofu, or pork.
- Add a dash of chili sauce for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg
