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!
Why You’ll Love this Chicken Fried Rice Recipe
- Healthy. 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.
- Flavorful. Sesame oil, soy sauce, and mirin infuse this rice with so much flavor.
- Easy. This recipe takes just 30 minutes to cook and only 10 minutes of prep.
How to Make Chicken Fried Rice
Here is a quick summary of how to make chicken fried rice. You can find details, tips, and ingredients in the recipe card below.
- Cook the rice according to package directions and let cool completely. Then, break up with your hands into individual grains.
- Stir-fry the rice for a few minutes to soften it back up, then remove and set aside.
- Cook the chicken fully, then remove to a cutting board and cut into chunks.
- Cook the onion, carrot, scallions, and garlic, then add the rice and peas to the pan and stir to combine.
- Add the cooked chicken, soy sauce, sesame oil, and mirin to the pan and cook for 2-3 minutes.
- Push the rice to the sides of the pan, then add the egg and beat with salt and pepper. Scramble until cooked to your liking.
- Stir the egg back into the rice and cook until everything is well-mixed.
Variations on Fried Rice with Chicken
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.
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 chicken 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!
Top Reader Review
- “This was very easy and flavorful… I will definetly make it again… Thank You For Sharing It!!!” – Kathy Cifrodella
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.