Easy Chicken Fried Rice
Ingredients
Equipment
Method
- Step 1: Break up the cold rice and season the chicken.
- Step 2: Cook the chicken in oil over high heat until 165°F and set aside.
- Step 3: Scramble the eggs and set aside.
- Step 4: Cook the garlic, green onion whites, and vegetables.
- Step 5: Add the rice and fry for 3 to 4 minutes, then add the soy sauce.
- Tip: Use high heat.
- Step 6: Return the chicken and eggs, add sesame oil, and top with green onions.
Notes
Use cold, day-old rice for the best texture.
Chicken fried rice is the ultimate leftover-rice dinner: fluffy, savory, and loaded with tender chicken, scrambled egg, peas, and carrots. It comes together in one skillet in just 30 minutes and tastes better than your favorite takeout.
This easy chicken fried rice recipe uses day-old rice for perfect texture and a simple soy-garlic sauce for deep flavor. It is a better-than-takeout chicken fried rice that works for busy weeknights and meal prep.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Category | Dinner / Rice |
Why You’ll Love This Chicken Fried Rice
- Ready in 30 minutes in one skillet
- Perfect way to use leftover rice
- Savory, garlicky, and better than takeout
- Customizable with any vegetables or protein
- Great for meal prep and lunchboxes
Ingredients You’ll Need
- 3 cups cooked day-old white rice (about 1 cup uncooked)
- 1 pound boneless, skinless chicken breast, diced into small pieces
- 3 tablespoons neutral oil, divided
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced, and 3 cloves garlic, minced
- 3 tablespoons soy sauce and 1 teaspoon toasted sesame oil
- ½ teaspoon salt and ¼ teaspoon white or black pepper
How to Make Chicken Fried Rice
- Break up the cold rice with your fingers so there are no big clumps, and season the diced chicken with the salt and pepper.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat and cook the chicken for 5 to 6 minutes until golden and cooked through (165°F). Transfer to a plate.
- Add 1 more tablespoon of oil and scramble the eggs for 30 to 45 seconds until just set, then remove to the plate.
- Add the remaining oil and the garlic and white parts of the green onions and cook for 30 seconds, then add the peas and carrots and cook for 2 minutes.
- Add the rice and press it into the pan, stirring and frying for 3 to 4 minutes until heated through and lightly toasted, then pour in the soy sauce and toss to coat.
- Return the chicken and eggs to the pan, drizzle with the sesame oil, toss well, and top with the green onion tops.
Tips for the Best Fried Rice at Home
- Use cold, day-old rice; fresh rice is too wet and turns mushy.
- Cook over high heat for crispy edges and a little smoky flavor.
- Cook the chicken and eggs separately so each stays tender.
- Add the soy sauce around the edges of the pan so it sizzles.
- Finish with sesame oil off the heat for the best aroma.
Variations to Try: Fried Rice Ideas
- Swap chicken for shrimp, pork, or tofu.
- Add diced pineapple for a Hawaiian twist.
- Stir in kimchi for a spicy kick.
- Use cauliflower rice or brown rice for a lighter version.
How to Store It
Refrigerate leftover fried rice within 1 hour of cooking, in an airtight container for up to 3 days. Reheat in a skillet or microwave until steaming hot. Freeze for up to 2 months.
Frequently Asked Questions
Why use day-old rice for fried rice?
Day-old rice is drier and firmer, so the grains stay separate and fry up instead of clumping.
Can I make fried rice with fresh rice?
Spread fresh rice on a baking sheet and chill in the fridge or freezer for 20 minutes to dry it out.
What oil is best for fried rice?
A neutral high-heat oil like avocado, canola, or vegetable oil works best.
How do I keep fried rice from sticking?
Use a hot nonstick skillet or wok and enough oil, and avoid overcrowding.