Name: Quick Chicken Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 onion, peeled and diced; 1 red bell pepper, deseeded and finely chopped; 2 cloves garlic, peeled and minced; 115 g (2/3 cup) frozen peas; 1/2 bunch spring onions/scallions, chopped; 250 g (2 cups) cooked shredded or sliced chicken; 2 eggs; 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups / 300 g dried rice boiled in water); 2 tbsp neutral oil (such as avocado oil); 1/2 tbsp sesame oil; 2 tbsp dark soy sauce; 1/4 tsp salt; Juice of 1/2 a lemon

If you’re anything like me and love meals that come together in a flash but don’t skimp on flavor, then this Quick Chicken Fried Rice Recipe is going to become your new best friend. It’s that perfect mix of savory chicken, colorful veggies, and fragrant rice that’s both comforting and exciting. Whether you’re throwing it together on a weeknight or craving a homemade takeout vibe, this recipe hits all the right notes and cooks up faster than you can say “dinner’s ready!”

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Why You’ll Love This Recipe

Super Quick to Make: You’ll have dinner on the table in under 30 minutes, even on your busiest days.
Great for Leftovers: Perfect way to use up cooked chicken and rice hiding in your fridge.
Balanced Flavors: The sesame oil and lemon juice add a lovely depth that lifts every bite.
Family Favorite: My family actually requests it regularly because it tastes like restaurant-style takeout.

A close-up view of a white plate filled with fried rice, showing layers of light brown rice mixed with small pieces of white chicken, bright green chopped spring onions, and small orange-red peppers scattered throughout. The rice is lightly coated with red sauce drizzled on top, adding a glossy texture. In the background, there is a blurred white plate with more fried rice, placed on a white marbled surface. The overall colors are warm with green, red, and white contrasts. Photo taken with an iphone --ar 2:3 --v 7 - Quick Chicken Fried Rice, chicken fried rice, easy fried rice recipe, quick dinner ideas, homemade Asian fried rice

Ingredients You’ll Need

The magic of this Quick Chicken Fried Rice Recipe is in the simple but well-chosen ingredients. Each one brings a little something—whether it’s texture, color, or flavor—that makes the dish feel complete and satisfying.

Flat lay of a small white ceramic bowl of neutral avocado oil, a peeled and diced yellow onion, a finely chopped red bell pepper, two peeled garlic cloves, a small white bowl of fresh green frozen peas, a small pile of cooked shredded white chicken meat, a small white bowl of sesame oil, a neat mound of boiled and cooled long-grain rice, two whole uncracked brown eggs, a small white bowl of dark soy sauce, a small pinch of salt beside the bowls, half a fresh lemon cut with visible juice, and a small bunch of chopped spring onions arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Quick Chicken Fried Rice, chicken fried rice, easy fried rice recipe, quick dinner ideas, homemade Asian fried rice

Neutral oil (like avocado oil): A clean-flavored oil that’s great for frying without overpowering the dish.
Onion: Adds sweetness and soft texture as the base flavor.
Red bell pepper: Gives a pop of color and a subtle crunch.
Garlic: Classic flavor booster that wakes up the dish with aroma.
Frozen peas: Easy way to add some green and a touch of natural sweetness.
Cooked chicken: Using pre-cooked chicken saves time and adds protein.
Sesame oil: Just a little for that irresistible nutty aroma.
Boiled, cooled long-grain rice: Cooking the rice ahead and cooling it prevents mushiness, giving the perfect texture for frying.
Eggs: Adds richness and that classic “fried rice” element everyone craves.
Dark soy sauce: For deep, savory umami flavor and color.
Salt: Enhances all the flavors.
Lemon juice: Brightens the dish with just a hint of acidity.
Spring onions/scallions: Fresh, crisp garnish that finishes everything off beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Quick Chicken Fried Rice Recipe is — you can totally make it your own by swapping veggies or adding extras. Here are some ways I’ve customized it over time and why I think you’ll enjoy experimenting too.

Veggie swaps: I’ve swapped peas for corn or added shredded carrots for extra crunch, and it still tastes amazing.
Spicy kick: Adding a dash of chili flakes or sriracha on top gives it a lovely heat, which my husband absolutely loves.
Vegetarian version: Skip the chicken and toss in tofu or extra mushrooms — the soy sauce and sesame oil keep it tasty.
Herb boost: Fresh cilantro or Thai basil stirred in at the end adds a fantastic fresh note that’s perfect for summertime.

How to Make Quick Chicken Fried Rice Recipe

Step 1: Sauté your aromatics

Start by heating 1 tablespoon of your neutral oil in a large wok or non-stick pan over medium heat. Toss in the diced onion and let it cook for about 5 minutes, stirring regularly until it becomes soft and translucent. This step builds the flavor base, so don’t rush it — the sweetness from the onions really makes a difference.

Step 2: Add colorful veggies and garlic

Next, add the remaining oil along with finely chopped red bell pepper, minced garlic, and frozen peas. Cook everything for about 2 minutes. Keep stirring so the garlic doesn’t burn — you want it fragrant but not bitter. The bell pepper will soften a bit but still keep some crunch, making every bite interesting.

Step 3: Mix in chicken and sesame oil

Now stir in the cooked shredded chicken and drizzle the sesame oil over everything. Mixing these in now ensures the chicken is warmed through and the sesame oil permeates all those flavors with its nutty aroma.

Step 4: Add and toss rice over high heat

Time for the star ingredient — your boiled and cooled rice. Add it to the wok, then crank the heat to high. Use a spatula to toss everything continuously, making sure the rice doesn’t stick and gets evenly reheated. This part takes about 5 minutes, and trust me, it’s worth the effort to get that perfect fried rice texture.

Step 5: Cook the eggs in the pan

Push your rice to one side of the pan and crack the eggs into the empty space. Splash a little soy sauce over the eggs, then let them cook while stirring gently to scramble — you want them just set but still slightly runny. This technique keeps them soft and creamy, adding silky chunks of egg throughout the dish.

Step 6: Combine and season

Mix the scrambled eggs into the rice, then pour in the rest of your soy sauce and sprinkle on salt. Stir well to evenly coat everything in that savory goodness. Next, squeeze in the juice of half a lemon, stir, and give it a taste. The lemon juice adds a bright pop, and you can adjust by adding more to suit your taste buds.

Step 7: Serve and garnish

Divide your glorious Quick Chicken Fried Rice Recipe between four bowls and sprinkle with freshly chopped spring onions. These give a lovely fresh crunch and a mild oniony bite that finishes the dish with finesse.

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Pro Tips for Making Quick Chicken Fried Rice Recipe

Use Day-Old Rice: I discovered this trick early on — freshly cooked rice is too sticky and makes the dish mushy, but day-old rice has the perfect firm texture.
High Heat is Key: Cooking on high heat helps give that slightly toasted bite that makes fried rice so addictive, without steaming your ingredients.
Don’t Overcrowd the Pan: I learned the hard way that too much rice at once lowers the pan temperature, making the rice soggy instead of crisp.
Scrambled Egg Technique: Cooking eggs separately by pushing rice aside keeps them fluffy and prevents them from drying out.

How to Serve Quick Chicken Fried Rice Recipe

A close-up view of a mound of fried rice on a white plate, placed on a white marbled surface. The dish has three main layers: the bottom layer is white and slightly golden rice grains, the middle layer contains shredded light brown chicken pieces mixed with small green peas, and the top layer is scattered with bright green chopped spring onions and tiny red bell pepper bits. Wooden chopsticks rest diagonally at the back of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Quick Chicken Fried Rice, chicken fried rice, easy fried rice recipe, quick dinner ideas, homemade Asian fried rice

Garnishes

I always top my fried rice with plenty of chopped spring onions because their freshness balances the rich, savory flavors perfectly. Sometimes, I add a sprinkle of toasted sesame seeds or a few fresh cilantro leaves when I want a little extra flair. A drizzle of sriracha or chili oil makes it pop if you crave heat.

Side Dishes

This dish is hearty enough on its own but pairs beautifully with simple sides like steamed bok choy or a crisp cucumber salad. Sometimes, I serve it with egg rolls or potstickers for a full, satisfying Asian-inspired spread that has my family going back for seconds.

Creative Ways to Present

For special occasions, I like to serve the fried rice in cute lettuce cups or mini pineapple bowls — it looks stunning and is a fun way to impress guests. Leftover rice also works great stuffed into peppers or wrapped in rice paper rolls for a different twist!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them right after dinner. The rice keeps nicely for up to 3 days, making it perfect for quick lunches or easy dinners later in the week. Just be sure to cool it quickly before storing to keep it safe and fresh.

Freezing

I haven’t personally frozen this fried rice often — to me, the texture is best fresh or refrigerated — but if you’re pressed for time, you can freeze portions in freezer-safe bags. Just thaw in the fridge overnight and reheat well before eating.

Reheating

When reheating, I like to toss the rice in a hot pan with a splash of soy sauce or a teaspoon of water to bring back moisture and break up any clumps. Stir-frying quickly over medium-high heat keeps it tasting fresh and prevents it from drying out or sticking together.

FAQs

Can I use fresh rice instead of day-old rice in this recipe?

Fresh rice tends to be too moist and sticky, which can make your fried rice clumpy and mushy. For the best texture, it’s ideal to use rice that’s been cooked and cooled, preferably refrigerated overnight. If you only have fresh rice, try spreading it out on a tray to cool and dry slightly before cooking.
What type of chicken works best for this recipe?

Cooked, shredded or sliced chicken breast or thigh meat works beautifully here. Leftover roast chicken or poached chicken are both excellent options. Since the chicken is reheated in the stir-fry, raw chicken isn’t recommended unless you cook it thoroughly first and then add it.
Can I make this recipe vegetarian or vegan?

Absolutely! Simply omit the chicken and eggs, and boost the veggies or add tofu for protein. Use a vegan soy sauce (or tamari) and skip the sesame oil if you prefer. It still tastes delicious and makes a great quick meal.
How do I prevent the fried rice from sticking to the pan?

Using a well-heated wok or large skillet with enough oil is essential. Continuously stirring or tossing the rice helps prevent sticking. Avoid overcrowding the pan so the temperature stays high enough to quickly fry the rice rather than steaming it.
Is it okay to add more soy sauce if I like it saltier?

Yes! Soy sauce is the main seasoning here, so feel free to adjust to your taste. Start with the recommended amount and gradually add more as needed, tasting as you go to avoid overpowering the dish.

Final Thoughts

I absolutely love how this Quick Chicken Fried Rice Recipe turns out every time — it’s fast, comforting, and packed with layers of flavor that feels like a special treat even after a long day. When I first tried this recipe, it quickly became one of my go-to dinners because it’s so reliable and easy to tweak based on what’s in my fridge. I really can’t recommend it enough if you want speedy, delicious homemade fried rice with minimal fuss — seriously, give it a try tonight, you won’t regret it!