If you’re on the hunt for the Best Recipe for Chicken Fried Rice Recipe, you’re in the right place! I absolutely love how this dish turns out—it’s packed with flavor, easy to whip up, and feels way more special than your average weeknight dinner. Whether you’re a fried rice fan or just looking to up your home-cooking game with something that satisfies big time, this recipe is one I keep coming back to. Keep reading, because I’ll share all the tips and tricks that make it my favorite go-to!
Why You’ll Love This Recipe
- Simple yet Flavor-Packed: The combination of fresh ginger, sriracha, and cashews gives it an exciting twist without any complicated steps.
- Great for Using Leftover Rice: I love making this with rice I cooked the day before—it fries up perfectly without turning mushy.
- Balanced Texture: Tender chicken, crispy rice edges, and crunchy cashews make every bite satisfying.
- Quick & Family-Friendly: It’s ready in about 30 minutes, and my whole family goes crazy for it, making it a regular request at our dinner table.
Ingredients You’ll Need
Getting your ingredients right is key to nailing the Best Recipe for Chicken Fried Rice Recipe. These simple staples come together beautifully to create that irresistible flavor and texture you’re craving. Plus, a few tips on picking your chicken and rice will go a long way!
- Soy sauce: Use a good-quality soy sauce for depth; it’s the backbone of your fried rice’s savory flavor.
- Oyster sauce: Adds a subtle sweetness and umami kick that makes this recipe pop.
- Rice vinegar: Just a splash brightens the dish with a hint of acidity.
- Sriracha: Don’t skip it! It delivers a gentle heat and complexity I adore.
- Sesame oil: This little bottle is magic—adds rich nuttiness with just a drizzle.
- Vegetable oil: I use this for its high smoke point to get the best sear on the chicken and rice.
- Eggs: Scrambled in the pan, they add protein and a soft texture that balances the dish.
- Boneless skinless chicken breast or tenderloin: Tender pieces cook quickly and soak up the sauce wonderfully.
- White onion: Brings sweetness and crunch when cooked just right.
- Garlic cloves: The aroma is essential for that classic fried rice flavor.
- Fresh ginger: Grated ginger adds a fresh zing and warmth; don’t skip it!
- Frozen peas and carrots: Convenient and colorful, they add veggie goodness and texture.
- Cooked white rice: Day-old rice works best; fresh rice can be too soft for frying.
- Roasted cashews: Crunchy and nutty—my secret to elevating the dish to something extra special.
- Green onions: A fresh garnish that brightens every spoonful.
Variations
I love experimenting with this chicken fried rice recipe to keep dinner night fresh. Don’t be afraid to make it your own—it’s incredibly versatile and welcomes all sorts of swaps.
- Protein swaps: I’ve used shrimp or tofu when I want to switch things up, and everyone loved it!
- Vegetable additions: Bell peppers or chopped broccoli sneak in extra nutrients without stealing the show.
- Spice level: Adding more sriracha or even a splash of chili oil turns this up if you like that extra kick.
- Low-sodium version: Use low-sodium soy sauce and reduce the oyster sauce for a friendlier sodium count.
- Gluten-free option: Tamari replaces soy sauce perfectly for those avoiding gluten.
How to Make Best Recipe for Chicken Fried Rice Recipe
Step 1: Mix Your Sauces First
Start by whisking together the soy sauce, oyster sauce, rice vinegar, sriracha, and sesame oil in a small bowl. This sauce combo is the heart of the dish—the umami, tang, and spice all come together here, so mix it well and set it aside.
Step 2: Scramble the Eggs Perfectly
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Crack in your eggs and stir constantly to scramble them evenly—this should take about a minute. The key is to keep the eggs soft but fully cooked. Once done, transfer them to a plate and set aside.
Step 3: Cook the Chicken to Golden Perfection
Use the remaining vegetable oil to cook your chicken pieces. Brown them nicely, stirring often to avoid sticking or burning, about 4 to 5 minutes total. Once cooked through, transfer the chicken to join the eggs on the plate. You’ll notice the chicken stays juicy and tender if you don’t overcrowd the pan.
Step 4: Build Flavors with Onion, Garlic & Veggies
Toss the diced onion into the skillet and cook for 2 to 3 minutes until it starts softening. Then add the minced garlic, grated ginger, and frozen peas and carrots—sauté everything for about a minute more until fragrant and tender. Stir constantly to avoid burning the garlic.
Step 5: Fry the Rice and Cashews Just Right
Now, add your cooked rice and roasted cashews to the skillet. This is where the magic happens—let the rice fry for 3 to 4 minutes, stirring occasionally but not too much so it browns slightly and gets a wonderful texture. This bit is the reason I prefer day-old rice—the grains stay separate and get a bit crispy.
Step 6: Bring It All Together
Finally, stir in the green onions, your sauce mixture, and the cooked eggs and chicken back into the skillet. Cook for 1 to 2 more minutes, stirring frequently, so everything heats through evenly and the flavors meld beautifully. Give it a taste and add a bit more soy sauce if you want it saltier. Then, turn off the heat and let it sit for two minutes to help the crispy rice release from the pan for easy serving.
Serve topped with extra chopped cashews for that perfect finishing crunch.
Pro Tips for Making Best Recipe for Chicken Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice often gets mushy; leftover rice fries up with better texture and separates easily.
- Don’t Overcrowd the Skillet: Giving ingredients space helps them cook evenly and brown nicely without steaming.
- Scramble Eggs Separately: Cooking eggs separately keeps them fluffy and prevents overcooking.
- Add Sauce Off Heat at First: Pour sauce in while heating; then finish combining off heat to avoid burning and bitterness.
How to Serve Best Recipe for Chicken Fried Rice Recipe
Garnishes
I always finish this dish with extra chopped roasted cashews for crunch and freshly sliced green onions to add that fresh pop of color and mild onion flavor. For a little extra zing, a few extra dashes of sriracha on the side give that perfect spicy kick if you want it.
Side Dishes
Pairing this chicken fried rice with simple sides works best—I often serve it alongside steamed broccoli, a crisp cucumber salad, or even some quick pickled veggies for a bright contrast. It also pairs beautifully with egg rolls or potstickers if you’re making it an Asian-inspired feast.
Creative Ways to Present
For special occasions, I’ve molded the fried rice into cute little domes or used a ring mold to create neat individual servings. It always gets compliments and makes the meal feel a little fancier! You can even serve it in crisp lettuce cups for a fun twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. When I make this ahead, I let it cool completely before refrigerating to avoid sogginess.
Freezing
Freezing fried rice isn’t my go-to because the texture can change but if you need to, I recommend portioning it into freezer-safe bags and thawing overnight in the fridge before reheating gently. The cashews might lose some crunch, but the flavors hold up nicely.
Reheating
Reheat leftovers in a skillet over medium heat with a splash of water or oil to revive the rice’s texture. Stir frequently so it heats evenly and avoid microwaving for too long to prevent drying out.
FAQs
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Can I use brown rice instead of white rice for this recipe?
Absolutely! Brown rice works fine, but because of its firmer texture and higher moisture content, you might want to cook it a little less before frying and adjust cooking time to avoid it getting too dry or chewy.
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Is it better to cook chicken before or after the vegetables in chicken fried rice?
I find cooking chicken first gives you a nice sear and lets you set it aside so it doesn’t overcook when you add the veggies and rice later. This method keeps everything perfectly cooked and juicy.
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How do I prevent my fried rice from becoming mushy?
The biggest trick is using day-old rice that’s been properly stored in the fridge. Also, avoid adding too much sauce all at once and fry the rice without overcrowding the pan so it can toast a bit for that perfect texture.
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Can I make this recipe vegetarian?
Definitely! Swap the chicken for tofu or extra vegetables, use vegetarian oyster sauce or mushroom sauce, and you’ll have a veggie-friendly version that’s just as tasty and satisfying.
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What’s the best oil to use for frying the rice?
I recommend vegetable oil or another neutral oil with a high smoke point to get a good sear without burning. Sesame oil is best used as a finishing ingredient for flavor rather than the cooking oil.
Final Thoughts
This Best Recipe for Chicken Fried Rice Recipe has truly earned its spot in my weekly rotation. It’s that perfect blend of quick, flavorful, and comforting—all those qualities that make dinner feel like a warm hug after a busy day. I hope when you try it out, you find yourself loving it as much as I do and that it becomes your new favorite way to enjoy fried rice at home. Happy cooking, and remember—the secret’s in the sauce and the love you pour into it!
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Best Recipe for Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Best Recipe for Chicken Fried Rice is a flavorful homemade version of the classic takeout dish featuring tender chicken, fresh ginger, crunchy cashews, and a spicy kick of sriracha. Perfect for a quick and satisfying weeknight meal, this easy recipe combines savory soy and oyster sauces with vibrant vegetables and fluffy rice for a deliciously balanced dish.
Ingredients
Sauce Ingredients
- 3 tablespoons soy sauce (plus additional, if necessary)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
Main Ingredients
- 2 tablespoons vegetable oil (divided)
- 2 large eggs
- 1 pound boneless skinless chicken breast or tenderloin, cut into 1/2-inch pieces
- 1 small white onion, diced
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 1/2 cups frozen peas and carrots
- 3 cups cooked white rice (preferably day-old rice)
- 1/4 cup roasted cashews (plus additional for garnish)
- 4 green onions, thinly sliced
Instructions
- Prepare the Sauce: In a small bowl, stir together soy sauce, oyster sauce, rice vinegar, sriracha, and sesame oil until well combined. Set aside.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook, stirring constantly, until scrambled and fully cooked, about 1 minute. Transfer the eggs to a large plate and set aside.
- Cook the Chicken: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces and cook for 4 to 5 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside. Transfer the cooked chicken to the plate with the eggs.
- Sauté Onions and Aromatics: Add the diced white onion to the skillet and cook for 2 to 3 minutes until it begins to soften, stirring frequently. Then add the minced garlic, grated ginger, and frozen peas and carrots. Cook for about 1 minute until the garlic and ginger are fragrant and vegetables start to thaw, stirring constantly.
- Cook the Rice and Cashews: Add the cooked white rice and roasted cashews to the skillet. Cook for 3 to 4 minutes, stirring occasionally (but not too often), until the rice starts to brown lightly and the vegetables are tender.
- Combine and Heat Through: Add the sliced green onions, prepared sauce mixture, and reserved eggs and chicken back into the skillet. Stir well to combine and cook for another 1 to 2 minutes until everything is heated through and evenly coated with the sauce.
- Final Touch and Serve: Remove the skillet from heat. Taste and add more soy sauce if needed. Let the fried rice rest in the pan, off the heat, for 2 minutes to allow the rice to crisp slightly and release from the skillet for easier serving. Serve topped with extra chopped cashews for added crunch.
Notes
- This recipe uses day-old cooked rice for the best texture; freshly cooked rice can be too moist and clump together.
- The combination of fresh ginger and sriracha gives a subtle heat and depth of flavor, but adjust the sriracha to your spice preference.
- Roasted cashews add a lovely crunchy texture contrast to this dish — feel free to use unsalted nuts if you prefer lower sodium.
- You can substitute chicken with shrimp or tofu for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 494 kcal
- Sugar: 2 g
- Sodium: 1173 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 154 mg
