As a big fan of Chinese takeout, I absolutely love perfectly crisp and flavorful chicken fried rice with that deliciously eggy texture. And my super easy homemade recipe for chicken fried rice tastes even better than takeout! Rice, veggies, juicy chicken breasts, a tasty sauce, and scrambled egg are all mixed together in one pan to make this simple dish that’s sure to please the whole family. Hundreds of positive reviews agree this recipe is a winner!
Top Reader Reviews
Excellent! I have made fried rice many times but this was the best. I had not previously fried the rice separately from the rest of the ingredients. I used broccoli and red pepper as the veggies
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I really love this recipe. I’ve made it several times and each time it gets better. The last two times I’ve made it, I fried the rice in the pan before adding the other ingredients. Also I use shrimp instead of chicken. We both just love shrimp so much and it works great in this recipe.
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Homemade Chicken Fried Rice
Not only is my simple recipe for chicken fried rice totally delicious, but it’s also really easy to make at home on the stovetop. It’s one of my go-to “leftovers” dishes because I can just use up chicken, rice, and veggies that are sitting in my fridge if I don’t want to make everything from scratch.
This homemade fried rice is truly tasty and easy to customize based on what ingredients you have. I make this recipe any time I have day-old rice to use up, and I’ve added everything from mushrooms to water chestnuts. I love to serve it with my chicken egg rolls for the full takeout experience and it always satisfies!
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Make it Even Easier!
To make this chicken fried rice recipe extra quick and easy at dinner time, start with leftovers! This dish tastes best when using day-old rice that has been cooked, cooled, and stored in the fridge, and this definitely saves time. I also like to use leftover shredded chicken when I have it, instead of cooking fresh chicken breast.
Easy Chicken Fried Rice Recipe
Equipment
- 12-inch Nonstick Skillet or Wok
Ingredients
- 2 cups cooked white rice (cooled*)
- 10 teaspoons canola oil (or vegetable oil; divided – 3 tablespoons + 1 teaspoon)
- 1 boneless, skinless chicken breasts (**)
- 1 yellow onion (diced)
- 1 carrot (peeled and diced***)
- 3 scallions (thinly sliced diagonally)
- 2 cloves garlic (minced)
- 1 cup frozen baby peas (***)
- 3 teaspoons low-sodium soy sauce (****)
- 2 teaspoons toasted sesame oil
- 1 tablespoon mirin (*****)
- kosher salt (to taste)
- ground black pepper (to taste)
- 2 large eggs (lightly beaten)
Instructions
- Break the cooked and cooled white rice into individual grains with your hands.2 cups cooked white rice
- Heat 1 tablespoon canola oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.10 teaspoons canola oil
- Turn the heat to medium, heat 1 tablespoon canola oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side.1 boneless, skinless chicken breasts
- Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.
- Heat 1 tablespoon canola oil in the skillet and add the yellow onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.1 yellow onion, 1 carrot, 3 scallions, 2 cloves garlic
- Add the rice and frozen baby peas and stir to combine.1 cup frozen baby peas
- Add the cooked chicken, soy sauce, toasted sesame oil, and mirin, stir and cook another 2 minutes.3 teaspoons low-sodium soy sauce, 2 teaspoons toasted sesame oil, 1 tablespoon mirin
- Season to taste with salt and pepper.kosher salt, ground black pepper
- Push the chicken rice mixture to the sides of the skillet and add the remaining 1 teaspoon canola oil to the middle of the skillet.
- Add the eggs (lightly beaten) and season with salt and pepper.2 large eggs
- Scramble the eggs and stir to combine with the chicken/rice mixture.
- Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
Notes
- If you plan to cook your rice fresh, use ⅔ cup of dry, uncooked rice (this will make 2 cups of cooked rice). Immediately after cooking, spread it out on a baking sheet and place it in the freezer for 10-15 minutes or the fridge for 30-60 minutes to cool.
- The chicken breast will not be fully cooked after Step 3–this is just a par-cooking step to brown it and cut it into smaller pieces. I add it back to the skillet in Step 6, and it will continue to cook through as the rice dish finishes.
- Be sure to fully cook the chicken all the way through to 165°F after step 6.
- Don’t overcook the final dish, or you’ll end up with tough rice and soggy veggies.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Fried Rice Step by Step
Toast the Rice: Break up 2 cups of cooked and cooled white rice into individual grains with your hands. Then heat 1 tablespoon of canola oil in a 12-inch nonstick skillet (or wok) over high heat, until smoking. Add the rice, warming and stirring for 3-4 minutes, just until the rice begins to darken. Transfer the rice to a small bowl and set aside.
Cook the Chicken: Turn the heat to medium, and heat 1 tablespoon of canola oil in the same pan. Sear 1 boneless, skinless chicken breast for 3-4 minutes on each side. If you have leftover chicken to use, you can skip this step.
Slice the Chicken: Then transfer the cooked chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds. If you prefer, you can cube or dice the chicken instead. As long as we have bite-size pieces for our rice!
Sauté the Veggies: Heat 1 tablespoon of canola oil in the same skillet, then add 1 diced yellow onion, 1 peeled and diced carrot, 3 thinly sliced scallions, and 2 minced garlic cloves. Cook, stirring continuously, for 2-3 minutes; or until the carrots are just lightly tender and the onions are translucent.
Add the Rice and Peas: Next, add the cooked rice and 1 cup of frozen baby peas to the pan, stirring to combine.
Season the Rice: Add the cooked chicken pieces back to the pan with the rice and veggies. Then add 3 teaspoons of soy sauce (or more if you prefer), 2 teaspoons of toasted sesame oil, and 1 tablespoon of mirin. Stir and cook another 2 minutes, then season to taste with salt and pepper.
Scramble the Eggs: Push the chicken and rice mixture to the sides of the skillet to create a well at the center, then add the remaining 1 teaspoon of canola oil to the middle. Lightly beat 2 large eggs in a bowl, then pour them into the center of the fried rice, and season with salt and pepper. Scramble the eggs and stir to combine with the rice mixture.
Toss and Serve: Cook the chicken fried rice for another 3-4 minutes, to give time for the flavors to meld. Serve hot and fresh!
How to Store, Freeze, and Reheat
Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat quickly in the microwave in 30-second increments until warmed through; or on the stovetop, stirring until warmed. I add a splash of water or oil to help rehydrate the rice.
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