Chicken Fried Rice

As a big fan of Chinese takeout, I absolutely love perfectly crisp and flavorful chicken fried rice with that deliciously egg-y 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 is all mixed together in one pan to make this homemade dish that’s sure to please the whole family.

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!

What’s in this Easy Chicken Fried Rice Recipe?

This totally unfussy recipe for chicken fried rice uses pretty basic ingredients, and it’s fine to swap things out as needed.

• White Rice: Long-grain white rice, like jasmine or basmati, works best for making fried rice. You’ll want to start the dish with cooked and cooled rice, so you can make this ahead of time.
• Chicken Breast: Use boneless, skinless chicken breast or thighs. You can also use leftover shredded chicken or rotisserie chicken to speed up the recipe.
• Veggies: A mix of carrots, onions, and peas are a classic option for this dish. You can swap in a bag of frozen mixed veggies for convenience.
• Aromatics: Garlic and scallions adds an earthy, aromatic flavor.
• Eggs: Use 2 large eggs, lightly beaten. This is what gives fried rice that irresistible texture!
• Soy Sauce: I recommend using a low-sodium option to cut down on saltiness. Feel free to add in more than 3 teaspoons to suit your tastes.
• Sesame Oil: This adds a nutty flavor. Peanut oil is the best sub, but if you don’t have either of these, just use more canola or vegetable oil.
• Mirin: This adds a uniquely sweet, rich, and tangy flavor. Rice wine vinegar or white wine vinegar are good substitutes.

Variations to Try

I made this one pot chicken fried rice with peas, carrots, onion, and scallions, but it’s really such a versatile, clear-out-your-fridge kind of recipe!

It’s easy to swap out the vegetables and use whatever you have on hand. Sweetcorn, broccoli, or red peppers would all be wonderful additions, or add in a few handfuls of spinach at the end. Frozen vegetables work really well here (no need to thaw), but you can also use fresh.

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.

Notes and Tips

• 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.
• If you want to use leftover or pre-cooked chicken, you can simply add it in at Step 6 and cook until it’s warmed through (skip over Step 3 entirely).
• 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!
• I love serving fried rice with cashew chicken and chicken egg rolls.

How to Make Chicken Fried Rice Step by Step

Cook 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.

Sauté the Rice: 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.