This authentic easy Chicken Fried Rice recipe is better than takeout and it’s quick and easy to make! Loaded with fresh veggies, this homemade version is healthier, while still being filled with flavor. It’s also great for meal prep, and the leftovers taste delicious!
What’s in this Chicken Fried Rice Recipe?
I love a great Chinese take-out recipe, and Chicken Fried Rice is always a must! This homemade version still has all of the flavors you would expect from a restaurant-style dish, but it is a lot healthier thanks to a few simple swaps.
- Chicken: Use boneless, skinless chicken breast.
- Rice: I recommend using jasmine or basmati rice, but you can also use brown rice.
- Veggies: A mix of carrots, peas, onions, and scallions.
- Eggs: The egg adds the most amazing flavor and texture to this rice dish!
- Soy Sauce: I recommend using a low-sodium option.
- Toasted Sesame Oil: Adds a rich nutty flavor.
- Garlic: Adds an earthy flavor.
- Mirin: This is a tangy rice wine that adds so much flavor.
Pro Tip: Make sure your oil is smoking hot before adding the rice. This will prevent the rice from sticking!
Variations on Easy Chicken Fried Rice
This fried rice is filled with peas, carrots, onion, and scallions, but it’s such a versatile recipe!
You can easily add in different vegetables depending on what you already have on hand. Sweetcorn, broccoli, or red peppers would all be wonderful additions. You could even add in a few handfuls of spinach at the end to add some greens. Frozen vegetables work really well here, but you can also use fresh.
This is not a health food. It does contain lots of protein and veggies, but it’s also high in fat and sodium. Enjoy it in moderation!
One serving contains approximately 376 calories.
Although the restaurant version of this dish is delicious, it’s also loaded with calories, and I won’t even mention how high the sodium is! But with a few simple swaps, you can make this recipe healthier. Be sure to use a low-sodium soy sauce. Making this at home with skinless chicken breast ensures you’re using a light and healthy option. You just need a little canola/vegetable oil–don’t overdo it! You could also use a whole grain brown rice instead of white.
How to Store and Reheat
Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through. You may want to add a splash of water to rehydrate the rice.
How to Freeze
Freeze this fried rice in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Looking for the perfect pairing for this recipe? This makes a great side dish or main if you’re really craving it. We have some ideas to help you recreate a takeout meal at home!
Try Homemade Cashew Chicken, Chicken Egg Rolls, Honey Sesame Chicken, or Crab Rangoon.
Chicken Fried Rice Recipe
- 2 cups cooked white rice (Jasmine or Basmati)
- 10 teaspoons canola oil or vegetable oil; divided (3 tablespoons + 1 teaspoon)
- 1 boneless, skinless chicken breast
- 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 and freshly ground black pepper to taste
- 2 large eggs lightly beaten
- Cook the rice according to package directions – after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.2 cups cooked white rice
- Heat 1 tablespoon of 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 of oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side. Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.1 boneless, skinless chicken breast
- Heat 1 tablespoon of oil in the skillet and add the diced 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 peas and stir to combine.1 cup frozen baby peas
- Add the cooked chicken, soy sauce, 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 kosher salt and freshly ground black pepper.Kosher salt and freshly ground black pepper
- Push the chicken rice mixture to the sides of the skillet and add 1 teaspoon oil to the middle of the skillet.
- Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.2 large eggs
- Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
- Don’t overcook the final dish, or you’ll end up with tough rice and soggy veggies.
- Use free-range / organic eggs and chicken.
- Be sure to fully cook the chicken all the way through to 165°F.
- Dice and cut up veggies ahead of time, so they’re ready to cook before dinner.
Leave a Review