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.
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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.
Serving Suggestions
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.
Top Reader Review
- “This was very easy and flavorful… I will definetly make it again… Thank You For Sharing It!!!” – Kathy Cifrodella
Easy Chicken Fried Rice Recipe
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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
- 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.
More Fried Rice Recipes We Love
- Instant Pot Chicken Fried Rice
- Crockpot Chicken Fried Rice
- Quinoa Chicken Fried Rice
- Egg Fried Rice
leslie lynch says
Chicken Fried Rice is one of my favorites! I can’t wait to make for my family this week.
Becky Hardin says
It’s SO GOOD!
Liz says
I love making Chinese restaurant favorites at home! This was super easy and even better than carryout!!!
Becky Hardin says
Thanks Liz!
Sommer says
Love that I can serve this as the main dish!
Becky Hardin says
Exactly!!
Suzy says
So delicious! Making this the next time I’m craving take out.
Becky Hardin says
Love that idea 🙂
Tanya Schroeder says
This recipe is so easy! I love the sauce too!
Becky Hardin says
Thanks! So delish 🙂
Victoria says
Can you use just regular long grain rice?
Becky Hardin says
Sure that’d be fine!
Sam says
This was so easy to make and SOOO good. My family loved it.
Becky Hardin says
Oh good!
Angelina says
Nice recipe! I’ve been making Fried Rice without chicken, as a side dish for years. I found that by using 1 or 2 day old rice, gives the rice a much better consistency, than if cooking it just before making the Fried Rice dish. (I just thought that I’d share this with you). My personal choice of oil for frying is Grape Seed Oil, since it’s healthy, flavorless, and has a high smoking point. I like to use Basmati Rice, and to add in some Shiitake mushrooms into my fried rice. I’ll definitely try your Chicken Fried Rice dish very soon. I’m sure it’s scrumptious!
Becky Hardin says
These are amazing tips, thank you so much for sharing!
Krystle says
Easy to make and yummy too. Tastes better than my local takeout joint!
Becky Hardin says
Love to hear that 🙂
Pat says
If you can’t find mirin, is it OK to use regular rice wine vinegar? (I live in Mexico and it’s harder than heck to find many of the products we take for granted back home. Thanks!
Becky Hardin says
Of course! You can always use substitutions, that’s the fun of cooking!