chicken fried rice recipe
The Best chicken fried rice recipe
What I love most about this recipe is how versatile it is. You can use whatever veggies you have on hand—peas, carrots, bell peppers, or even broccoli—and it still turns out great. It’s also a fantastic way to use up leftover rice, which means less food waste and more meals that practically make themselves. Plus, it’s packed with protein from the chicken and eggs, and you can control how much oil or soy sauce goes in, so it’s healthier than anything you’d order from a restaurant. My kids don’t even realize they’re eating something good for them, which is always a win in my book. It’s the kind of dish that works for a simple family dinner, but it’s also nice enough to serve when we have friends over without making a big fuss.
Classic Chicken Fried Rice
A quick and flavorful one-pan dish featuring tender chicken, fluffy rice, and crisp vegetables. Perfect for a weeknight dinner or meal prep, this recipe brings the taste of takeout right to your kitchen.
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), diced into small pieces
- 3 cups day-old cooked white rice (preferably jasmine or long-grain)
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix (or fresh diced carrots and peas)
- 3 green onions, thinly sliced (separate white and green parts)
- 3 cloves garlic, minced
- 1 small white onion, finely diced
- 2 tbsp vegetable oil (divided)
- 1 tbsp sesame oil
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp fish sauce (optional)
- 1 tsp sugar
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
👨🍳Directions
-
1
Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, black pepper, and salt. Set aside. -
2
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 4-5 minutes until no longer pink. Remove chicken from the skillet and set aside. -
3
In the same skillet, add the remaining 1 tbsp vegetable oil. Add the white parts of the green onions, diced white onion, and minced garlic. Sauté for 1-2 minutes until fragrant. -
4
Push the onions and garlic to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set, then mix with the onions and garlic. -
5
Add the frozen peas and carrots (or fresh vegetables) to the skillet. Stir-fry for 2 minutes until the vegetables are tender. -
6
Add the day-old rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through. -
7
Return the cooked chicken to the skillet. Pour the prepared sauce over the rice and chicken. Stir everything together and cook for an additional 2 minutes. -
8
Drizzle sesame oil over the fried rice and toss to combine. Taste and adjust seasoning with more soy sauce or salt if needed. -
9
Garnish with the green parts of the sliced green onions. Serve hot and enjoy!
🔧Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowl
- Spatula
- Measuring spoons
- Small bowl (for sauce)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Fried Rice Works
❓ Frequently Asked Questions About Chicken Fried Rice
1. What type of rice is best for chicken fried rice?
The best rice for fried rice is long-grain white rice, such as jasmine or basmati, that has been cooked and cooled beforehand. Day-old rice works best because it’s drier and less likely to turn mushy when stir-fried. Avoid using freshly cooked rice, as it tends to be too moist and sticky.
2. Can I use frozen vegetables in chicken fried rice?
Yes, frozen vegetables work well in chicken fried rice and can save time. Thaw them first and pat them dry to remove excess moisture before adding them to the pan. Common frozen veggies like peas, carrots, and corn blend perfectly into the dish.
3. How do I prevent my fried rice from turning out soggy?
To avoid soggy fried rice, use cold, day-old rice and cook it in a hot wok or skillet with high heat. Make sure all ingredients are dry before adding them, and avoid overcrowding the pan. Stir-frying in small batches helps maintain the right texture.
4. What’s the best way to season chicken fried rice?
The key seasonings for chicken fried rice include soy sauce (or tamari for gluten-free), oyster sauce, sesame oil, and a pinch of white pepper. You can also add garlic, ginger, and a dash of MSG (optional) for extra umami flavor. Taste and adjust seasoning as you cook.
5. Can I make chicken fried rice ahead of time?
Yes, you can prepare chicken fried rice ahead of time and store it in the refrigerator for up to 3 days. Reheat it in a skillet or microwave, adding a splash of water or soy sauce to refresh the flavors. For best results, avoid freezing, as the rice may become mushy when thawed.
