Chicken Fried Rice
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Chicken Fried Rice is one of my favorite ways to use up leftover rice. It’s ready in 30 minutes, delicious, and way better than anything in a takeout box.
My Go-To For Leftover Rice
Back in my college days, this Chicken Fried Rice was one of the first meals I actually managed to make without burning down the kitchen. It was simple, cheap, and most importantly foolproof.
The real trick? Leftover rice. Day old rice is non-negotiable if you want that perfect fried rice texture. To this day, anytime I have extra rice hanging out in the fridge, this is the first thing I think of. And honestly, I never get tired of it. It’s fast, it’s satisfying, and it’s super easy to throw in whatever protein or veggies I’ve got lying around.
Why You’ll Love This Chicken Fried Rice
- Because it’s fried rice! Who doesn’t love salty, savory, eggy, garlicky fried rice? If you say you don’t, we can’t be friends.
- Leftover rice finally earns its keep. Day old rice? That sad container shoved in the back of the fridge? This is its moment.
- It’s the lazy cook’s dream. One pan, minimal chopping, and no babysitting. Blink and dinner’s done.
- Use what you’ve got. Chicken, shrimp, tofu, bacon, mystery meat from the freezer, this recipe doesn’t judge.
- Tastes like takeout, but better. And no tip required. Unless you count you tipping yourself a glass of wine while it sizzles.
Before You Start: Tips & Ingredient Notes
- Use day-old rice or don’t bother: The #1 rule. Fresh rice = soggy, sad, clumpy mess. Day old rice from the fridge is drier, firmer, and fries up like a champ. If you only have fresh rice, cool it on a tray in the fridge for an hour. Or go rogue and use leftover quinoa, I’ve done it. It works.
- Don’t crowd the pan: I say this all the time but fried rice needs space. If you overload the pan, your rice will steam instead of fry. Use the biggest skillet you’ve got, or a wok.
- High heat is your best friend: This isn’t a slow sauté. You want that heat blasting so the rice gets a little crispy in spots and everything cooks fast. Stir frying should feel a bit chaotic. If you’re not slightly panicked, you’re doing it too slow.
- Prep everything before you start: This recipe moves fast, once that pan’s hot, there’s no time to mince garlic or chase rolling peas across the counter. Chop, measure, and line it all up like you’re on your own cooking show. (Minus the annoying commentary.)
- Flexible with ingredients, not with technique: You can toss in whatever veggies or protein you’ve got, bacon, shrimp, tofu, bits of leftover roast chicken, go for it. But don’t skip scrambling the eggs in the pan, don’t use mushy rice, and don’t turn the heat down. That’s the fried rice trifecta.
- Taste and tweak at the end: Add a splash more soy sauce, a hit of sesame oil, even a squirt of sriracha if that’s your thing. Fried rice isn’t precious — it’s practical and delicious and forgiving. Which is exactly why I love it.
You’ll start by browning the chicken, just until it’s golden and cooked through. Then comes the onion and garlic (you know the drill, your kitchen will smell amazing). Toss in the veggies, scramble the eggs right in the pan, and stir in the rice. From here, it’s all about layering the flavors: soy sauce, dark soy, sesame oil, and a whole lotta stir-fry magic. Give it a couple more minutes, garnish with green onions, and boom, fried rice better than takeout in under 30.
What To Serve With It
This Chicken Fried Rice honestly holds its own as a full meal, but if you’re feeding a hungry crowd (or just really love an excuse to go all out), here are a few ideas:
Fresh Spring Rolls
Hot And Sour Soup
Egg Drop Soup
Teriyaki Salmon Bites
Frequently Asked Questions
What’s the best rice to use for fried rice?
Day old Jasmine or Basmati rice is the gold standard here. The key? Dry, separated grains. Freshly cooked rice is too soft and steamy and will turn your fried rice into fried mush. If you’re in a rush, spread freshly cooked rice on a tray and chill it in the fridge for at least 30 minutes. Not ideal, but it’ll do in a pinch.
Why is my fried rice soggy?
You probably used rice that was too wet or didn’t crank the heat high enough. Fried rice wants a hot pan and quick movements. It’s not soup. Let the rice sit for a second before flipping, give it a chance to get that golden crisp on the bottom!
Do I have to use eggs?
You don’t have to, but it won’t really be fried rice without them. That little bit of scrambled egg mixed through? It brings it all together. If you’re vegan, swap with crumbled tofu or leave it out, it’s still going to taste great.
How do I get that “restaurant taste”?
A combo of day old rice, high heat, sesame oil, and just the right amount of soy sauce is where it starts. But the real trick? Don’t overcrowd the pan. That’s how you get steam instead of sizzle. Work in batches if you need to. And use a wok if you’ve got one!
Can I make this ahead of time?
Absolutely. It reheats like a dream. Store it in the fridge up to 3 days, and reheat in a skillet for best results. Microwave works too, but you’ll miss out on that little crisp.
Storage
- Fridge: Let the fried rice cool completely, then store it in an airtight container. It’ll keep well in the fridge for up to 3 days. Perfect for grabbing a quick lunch that’s not a sad sandwich.
- Freezer: You can freeze it, but I don’t usually bother. The texture of the veggies and eggs gets a little weird after thawing. But if you must, transfer cooled rice to a freezer-safe bag, flatten it out, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: The best way? Toss it back in a hot skillet or wok with a splash of oil. It’ll crisp up beautifully and taste just as good (maybe better?) than the day you made it. No time? Microwave in 1 minute bursts, stirring in between. Works fine, just not quite as punchy as the stovetop.
Try These Asian Take-Out Recipes Next
- Easy Shrimp Fried Rice
- Nasi Goreng
- Char Siu Pork (Chinese BBQ Pork)
- Honey Walnut Shrimp
- Teriyaki Salmon Bites
- Asian Ground Beef Noodles
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Chicken Fried Rice
Video
Ingredients
- 2 chicken breasts (boneless and skinless, cut into small cubes)
- salt and pepper (to taste)
- 3 tablespoons vegetable oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1½ cups frozen peas and carrots mix
- 3 large eggs (lightly beaten)
- 3 cups day old cooked rice (such as Jasmine or Basmati)
- 4 tablespoons soy sauce (low sodium)
- 1 tablespoon dark soy sauce
- 1½ teaspoon sesame oil
- 3 green onions (sliced for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Season the chicken with salt and pepper, then cook until browned. Remove and set aside.
- Add another tbsp of oil to the skillet. Cook the onion until translucent, then add the garlic and cook for another minute.
- Add the peas and carrots, and cook until they're heated through.
- Push the veggies aside, add the last tbsp of oil, and pour in the eggs. Scramble and then mix with the veggies.
- Add the rice and chicken to the skillet and mix with veggies. Fry for a few minutes. Pour the soy sauce, dark soy sauce and sesame oil over the rice. Stir well to coat evenly. Adjust salt, pepper, and soy sauce to your liking.
- Cook, stirring occasionally, for a few more minutes. Garnish with green onions and serve hot.
Notes
- Leftover rice is key. Fresh rice will make your fried rice mushy. Day old, slightly dried out rice is the real MVP here.
- Don’t skip the dark soy. It gives the fried rice that rich color and deeper flavor. No dark soy? A splash of regular soy with a pinch of brown sugar works in a pinch.
- Customize away. No chicken? Use pork, shrimp, or tofu. Got some sad veggies in the fridge? Toss ’em in. This dish forgives and forgets.
- Big skillet = better rice. You want room to move things around so the rice gets a bit crispy, not steamed.
- Meal prep tip: Double the recipe and portion it out for easy lunches. You’ll be so proud of yourself midweek, trust me.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
