As a big fan of Chinese takeout, I absolutely love perfectly crisp and flavorful chicken fried rice with that deliciously eggy texture. But my super easy chicken fried rice recipe tastes, dare I say it, better than takeout! Rice, fresh veggies, juicy chicken breasts, a tasty sauce, and scrambled egg are all mixed together in one pan to make this homemade dish that’s sure to please the whole family.
Chicken Fried Rice Recipe
Not only is this fried rice recipe with chicken totally delicious, but it’s also really easy to make and customize. 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. Simple and so satisfying!
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How to Store and Reheat
Store leftover homemade 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. I add a splash of water or oil to help rehydrate the rice.
How to Freeze
Freeze fried rice with chicken in an airtight container or resealable bag for up to 3 months. Let it thaw overnight in the refrigerator before reheating for best results.
Prep Ahead
To make this chicken fried rice recipe extra quick and easy at dinner time, I try to prep some of the ingredients ahead of time. The rice can be cooked, cooled, and stored in the fridge; and the carrots and onions can be peeled and diced. I actually think this dish tastes best with day-old rice!
Top Reader Reviews
- “Easy to make and yummy too. Tastes better than my local takeout joint!” -Krystle
- “Excellent! I have made fried rice many times but this was the best.” -Julie
Chicken Fried Rice Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
How to Make Chicken Fried Rice Step by Step
Cook and Sauté the Rice: Cook 2 cups of cooked white rice according to package directions. After cooking, spread it on a plate and set aside to cool completely. Once the rice has cooled, use your hands to break it up into individual grains. Heat 1 tablespoon of canola oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the cooked rice, then cook and stir for 3-4 minutes, or until the rice just begins to turn a slightly darker color. Then transfer the rice to a small bowl and set it aside.
Par-Cook the Chicken: Turn the heat to medium, heat 1 tablespoon of canola oil, and place 1 boneless, skinless chicken breast in the skillet. Cook for 3 minutes on each side (it will continue cooking later in the recipe).
Cut the Chicken: Transfer the chicken to a cutting board, then cut it into very thin slices, and cut the slices into thirds. We want even, bite-sized pieces.
Cook the Veggies: Heat another tablespoon of oil in the skillet and add 1 diced yellow onion, 1 peeled and diced carrot, 3 thinly-sliced scallions, and 2 cloves of minced garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are lightly tender and the onions are translucent.
Add the Rice and Peas: Add the rice back to the skillet, along with 1 cup of frozen baby peas, and stir to combine.
Add the Chicken and Cook: Add the par-cooked chicken breast back to the skillet, along with 3 teaspoons of low-sodium soy sauce, 2 teaspoons of toasted sesame oil, and 1 tablespoon of mirin. Stir everything together and cook another 2 minutes. Season the mixture to taste with kosher salt and freshly ground black pepper.
Add the Egg: Push the chicken, veggie, and rice mixture to the sides of the skillet to create a well at the center; and add 1 teaspoon oil to the middle of the skillet. Lightly beat 2 large eggs, pour them into the center well, and season with salt and pepper. Then scramble the eggs and stir to combine with the chicken and rice mixture.
Finish Cooking: Cook the chicken fried rice, stirring continuously for 3-4 minutes, to give time for the flavors to meld. Then serve as desired.
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.
Sounds amazing, Susan! Thanks so much for sharing!
I love this recipe every other recipe I find for fried rice doesn’t have the amount the only thing is there wasn’t enough Soy sauce and we had to keep adding
I’m happy to hear you enjoyed it, Sylvia!
A bit of a long process but we’ll worth the effort
I’m happy to hear you enjoyed it, Jenifer!
I love this recipe I would only say it doesn’t call for enough soy sauce
Thanks so much for sharing your experience, Sylvia!
Way too much rice, I suggest just 1 cup.
Hi Jan, this recipe calls for 2 cups of cooked rice, which is just 2/3 of a cup of raw rice! Hope this helps!