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.
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.
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
- 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.
alayna q says
i changed it up a little bit since i didnt have all of the ingredients and my whole family loves it!
Becky Hardin says
That’s what I love to hear!
effie lambros says
I LOVE THIS FREID RICE RECIPE
CANT GET ENOUGH
Becky Hardin says
Thanks for sharing, Effie!
Mary says
I want the recipe for chicken with avocado/mango salsa. Where can I find it?
Becky Hardin says
https://easychickenrecipes.com/grilled-cilantro-lime-chicken-breast/
sunil says
I like this recipe very much & it easy to prepare.
Becky Hardin says
I’m so glad you enjoyed it, Sunil!
Susansoucie54 says
I love this recipe so much. I have made it twice now and the first time I used chicken, the second time shrimp. Very delicious recipe. My husband loves fried rice and he said it tasted better than take out. Thanks for sharing this recipe. I have found so many, many recipes I make and we just love them all .
Becky Hardin says
I’m so glad you enjoyed it!
Cheryl O says
We enjoyed this recipe. I used 2 chicken breast cut small and my rice was 2 cups dry first
Becky Hardin says
Thanks for sharing, Cheryl!
Ray McKeon says
Jwhat is the serving size. I have to limi my sodium intake.
Becky Hardin says
A serving is about 1 cup.
Grace says
Was really delicious I make it a few times also some of the other chicken recipes, big success at home . Thank you
Becky Hardin says
Thanks so much for sharing, Grace!
Kate says
I love a tasty way to use up some leftovers. We’re watching our cholesterol so I lightened up the oil a bit and doubled the vegetables. Easy , pretty healthy, and delicious!
Becky Hardin says
I’m so glad you enjoyed it, Kate!
Kathi Z says
I made tonight, didn’t have mirin and I used brown rice,it came out delicious, even my husband is a fan. Definitely a keeper
Becky Hardin says
I’m so glad you enjoyed it, Kathi!