Chicken Fried Rice Recipe

If you’re craving a meal that feels cozy, indulgent, and surprisingly packed with protein, this Chicken Fried Rice Recipe is exactly what you need in your weeknight rotation. I absolutely love how this recipe balances simple ingredients to create something that’s both comforting and satisfying — perfect for those days when you want a restaurant-worthy dish without the fuss.

When I first tried this Chicken Fried Rice Recipe, I quickly realized it’s a winner because it uses day-old rice and quick-cooking chicken, making it an ideal dish to whip up when you’re short on time. Plus, it’s incredibly adaptable, so whether you want it spicy, veggie-packed, or with a splash of soy sauce, you’ll find that tweaking it to your taste is a breeze.

this …

Ingredients You’ll Need

Each ingredient in this Chicken Fried Rice Recipe plays a role in building layers of delicious flavor while keeping things simple. I always recommend using leftover cold rice—it fries up better and keeps the texture just right.

• Cooked rice: Day-old rice works best because it’s less sticky and fries nicely.
• Boneless, skinless chicken breast or thighs: Thighs add juiciness, but breasts are leaner — choose your favorite.
• Eggs: Adds richness and protein; scramble gently for fluffy texture.
• Green onions: Freshness and a little crunch that brightens the dish.
• Garlic: Essential for that classic savory punch.
• Soy sauce: The salty backbone of flavor; adjust to taste.
• Vegetables like peas, carrots, or bell peppers: These brighten things up and add texture.
• Oil (sesame or vegetable): Sesame oil adds nuttiness; vegetable oil handles the heat well.
• Salt and pepper: Simple but key to balancing all those flavors.

Variations

I love mixing up this Chicken Fried Rice Recipe depending on what’s in my fridge or my mood. The beauty is that it invites creativity—you can tailor it exactly how you want.

• Vegetarian version: Swap the chicken for tofu or extra veggies; it’s just as flavorful and hearty.
• Spicy kick: Add chili garlic sauce or fresh chopped chilies to the pan for some heat.
• Different proteins: Shrimp, pork, or even leftover roast works great with this dish.
• Extra greens: Toss in spinach or kale at the end for a nutrient boost.

How to Make Chicken Fried Rice Recipe

Step 1: Prep Your Ingredients

Before you start cooking, dice your chicken into bite-sized pieces and chop all your veggies. Having everything ready makes the process much smoother since stir-frying moves fast. If your rice is freshly cooked, spread it out on a baking sheet to cool and dry for at least 30 minutes—this prevents clumps and makes frying easier.

Step 2: Cook the Chicken

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken, seasoning lightly with salt and pepper. Cook until golden and cooked through, about 5-7 minutes, flipping halfway. Once done, transfer the chicken to a plate and keep it warm. This step ensures the chicken’s juicy and tender instead of overcooked.

Step 3: Scramble the Eggs

In the same skillet, push the chicken to the side or remove briefly. Crack two eggs into the pan, scrambling gently until just set. This adds richness and a lovely soft texture that complements the crisp rice.

Step 4: Stir-Fry the Veggies and Garlic

Add a bit more oil if needed, then toss in your garlic and vegetables. Cook for 2-3 minutes until the veggies are tender but still crisp. This step builds the flavor foundation—don’t rush it.

Step 5: Fry the Rice

Add your chilled rice to the skillet, breaking up any clumps with the back of your spoon or spatula. Stir-fry for about 5 minutes until the rice is hot and starting to crisp up in places. This bit is crucial because it gives that satisfying texture and toasty flavor we all love.

Step 6: Bring It All Together

Return the cooked chicken to the pan along with the scrambled eggs. Pour in soy sauce and stir everything together steadily to coat the ingredients—taste and adjust seasoning with salt, pepper, or more soy sauce. Just before serving, toss in chopped green onions for that punch of freshness.

How to Serve Chicken Fried Rice Recipe

Garnishes

I usually sprinkle chopped fresh cilantro or green onions right on top for that bright punch of color and fresh flavor. A drizzle of toasted sesame oil right before serving adds a wonderful aroma, too. Sometimes I like a squeeze of lime to add a zesty twist that really wakes up the dish.

Side Dishes

This Chicken Fried Rice Recipe pairs beautifully with simple sides like steamed dumplings or a light cucumber salad to keep the meal balanced. I also love serving it alongside a bowl of hot miso soup when we want a comforting Asian-inspired dinner.

Creative Ways to Present

For a special occasion, try serving your fried rice molded neatly into small bowls, then flipped over onto plates for a pretty presentation. Garnish each mound with a few toasted sesame seeds and chili threads to impress your guests. It instantly makes the dish feel elevated!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken fried rice in an airtight container in the fridge, and it keeps well for about 3-4 days. Make sure it’s cooled completely before sealing to avoid sogginess. This has been a lifesaver for my busy weeks!

Freezing

Freezing is a great option if you want to prep this recipe in batches. Just portion into freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

I always reheat the fried rice in a hot skillet with a splash of water or soy sauce to bring back moisture and prevent it from drying out. Stir frequently until heated through and slightly crisp again—this really revives all the delicious layers of flavor.

FAQs

Final Thoughts

This Chicken Fried Rice Recipe has become a staple in my kitchen since I discovered how versatile and forgiving it is. It’s one of those dishes that feels like a warm hug after a long day, yet it’s quick and easy enough to make when time is tight. I encourage you to give it a try and play around with the ingredients that speak to you — I promise it’ll become a favorite in your meal rotation too!

Print