Homemade Chicken Fried Rice in a wok on a blue and white cloth
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4.88 from 8 votes

Easy Chicken Recipes: Chicken Fried Rice

This easy homemade chicken fried recipe is just like takeout, and the leftovers are delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 4 servings
Calories: 337kcal
Author: Becky Hardin - Easy Chicken Recipes


  • 2 cups cooked white rice Jasmine or Basmati
  • 3 tablespoons plus 1 teaspoon canola or vegetable oil divided
  • 1 boneless skinless chicken breast
  • 1 small yellow onion diced
  • 1 medium carrot peeled & diced
  • 3 scallions thinly sliced diagonally
  • 2 medium cloves garlic minced
  • 3 teaspoons low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • kosher salt & freshly ground black pepper to taste
  • 1 tablespoon mirin
  • 1 cup frozen baby peas
  • 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.
  • Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
  • Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
  • Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
  • Add the rice and peas and stir to combine.
  • Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
  • Season to taste with 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 & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
  • Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
  • Serve immediately and…
  • Enjoy!



Calories: 337kcal | Carbohydrates: 35g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 245mg | Potassium: 365mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3035IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1.5mg