Chicken Fried Rice is the ultimate comfort food that transforms simple ingredients into something truly satisfying. This popular dish features fluffy grains of rice stir-fried with tender pieces of seasoned chicken, colorful vegetables, and scrambled eggs, all brought together with savory soy sauce and aromatic seasonings. Originally created as a way to use leftover rice, this recipe has evolved into a beloved meal that’s both filling and flavorful. The beauty of chicken fried rice lies in its simplicity and versatility, making it perfect for busy weeknight dinners or when you want to clean out your refrigerator with delicious results.
Serves: 4-5 people
Prep Time: 15 minutes
Cook Time: 20 minutes
Main Ingredients
- 4 cups cooked rice (preferably day-old and cooled)
- 1 pound boneless chicken breast or thighs (diced)
- 3 large eggs (beaten)
- 1 cup frozen peas and carrots (or fresh)
- 4 green onions (chopped, whites and greens separated)
- 3 cloves garlic (minced)
- 2 tablespoons vegetable oil (divided)
- 1 tablespoon sesame oil
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but recommended)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Preparing Your Ingredients
The secret to great fried rice starts with using day-old rice that has been refrigerated. Fresh rice contains too much moisture and will result in mushy fried rice. If you only have freshly cooked rice, spread it on a baking sheet and let it cool completely, then refrigerate for at least an hour before using.
Cut your chicken into small, bite-sized pieces about half an inch in size. This ensures quick, even cooking and makes the dish easier to eat. In a small bowl, whisk together all the sauce ingredients until well combined. Having everything prepared and within reach is important because fried rice cooks very quickly.
Cooking the Chicken
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately when it hits the surface. Add the diced chicken pieces and spread them out in a single layer.
Let the chicken cook undisturbed for 2-3 minutes to develop a nice golden color, then stir and continue cooking for another 3-4 minutes until the chicken is cooked through and no longer pink inside. The pieces should be golden brown and slightly crispy on the outside. Remove the chicken from the pan and set aside on a plate.
Scrambling the Eggs
In the same pan, add a little more oil if needed and pour in the beaten eggs. Let them sit for about 10 seconds to start setting, then gently scramble them with a spatula. The goal is to create soft, fluffy pieces of scrambled egg that will mix well with the rice.
Cook the eggs until they’re just set but still slightly soft, as they’ll continue cooking when mixed with the hot rice. Remove the scrambled eggs from the pan and set aside with the chicken.
Stir-Frying the Rice
Add the remaining tablespoon of oil to the same pan along with the sesame oil. The sesame oil adds an authentic nutty flavor that’s essential for good fried rice. Add the minced garlic and the white parts of the green onions, cooking for about 30 seconds until fragrant.
Add the cold, cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry the rice for 3-4 minutes, tossing constantly to coat every grain with oil and heat it through evenly. The rice should start to look slightly toasted and each grain should be separate.
Bringing Everything Together
Add the frozen peas and carrots to the rice and stir-fry for another 2 minutes until the vegetables are heated through and bright in color. If using fresh vegetables, they may need an extra minute or two to cook properly.
Return the cooked chicken and scrambled eggs to the pan and pour the prepared sauce mixture over everything. Toss everything together quickly and thoroughly for about 2 minutes, making sure the sauce coats all the ingredients evenly. The rice should have a beautiful golden color from the soy sauce.
Final Seasoning and Serving
Taste your fried rice and adjust the seasoning as needed. You might want to add more soy sauce for saltiness, a pinch of sugar for balance, or more pepper for heat. Remove the pan from heat and sprinkle the green parts of the chopped green onions over the top for a fresh finishing touch.
Serve the chicken fried rice immediately while it’s hot and steaming. It’s delicious on its own as a complete meal, or you can serve it alongside other dishes like egg rolls, pot stickers, or a simple cucumber salad for a more elaborate feast.
Tips for Restaurant-Quality Results
Use a very hot pan and work quickly to achieve that slightly smoky flavor known as “wok hei.” Don’t overcrowd the pan, and if you’re doubling the recipe, cook it in two batches instead. Day-old rice is absolutely crucial for the right texture, so plan ahead when possible.
For extra flavor, try adding a splash of rice vinegar at the end or substitute some of the regular soy sauce with dark soy sauce for deeper color and richer taste. Leftover fried rice keeps well in the refrigerator for up to 3 days and reheats beautifully in a hot pan with a splash of oil.
