There’s something special about the smell of chicken fried rice cooking—crispy, savory, and so satisfying. It’s a dish that reminds you of your favorite takeout, but even better when made at home. Whether you need a quick meal for a busy night or want to impress guests with something tasty, this chicken fried rice recipe is perfect. With simple ingredients and easy steps, you’ll have a delicious, crowd-pleasing meal in no time.
Why We Love This Chicken Fried Rice Recipe
Chicken fried rice isn’t just any ordinary dish; it’s an experience. Here’s why it’s so beloved:
- A One-Pan Wonder: This recipe uses just one pan or wok, making cleanup a breeze. With minimal dishes to wash, you’ll be left with more time to relax after enjoying a hearty meal.
- Quick and Easy: In less than 30 minutes, you can have a flavorful, satisfying meal that rivals anything from your local takeout. It’s perfect for those busy days when you need something quick but don’t want to compromise on taste.
- Endless Customization: The beauty of fried rice is in its flexibility. Want to make it vegetarian? Swap the chicken for tofu. Prefer a bit of heat? Add some chili flakes or hot sauce. This dish is incredibly versatile and can be tweaked to suit your preferences.
- Balanced and Nutritious: While fried rice has a reputation for being indulgent, it’s also a balanced meal. Packed with protein from chicken, fiber from vegetables, and carbs from rice, it gives you a satisfying and nourishing meal all in one.
- Budget-Friendly: Chicken fried rice is also a cost-effective meal that uses everyday ingredients. You can make a large batch without breaking the bank, which is ideal for families or meal prepping.
Ingredients for Chicken Fried Rice Recipe
Chicken (boneless, skinless) – I recommend using boneless, skinless chicken breast or thighs for this recipe. The chicken should be cut into small cubes for even cooking and easy integration with the rice.
Cooked rice – Day-old rice works best for fried rice recipes. Using fresh rice can result in a soggy texture. The rice should be cold to prevent clumping and to achieve the perfect fried texture.
Eggs – Beaten eggs add richness and texture to the dish. If you’d like a fluffier texture, you can add an extra egg or two.
Frozen peas – Frozen peas are convenient and add color and sweetness to the dish. You can substitute them with other vegetables like corn or bell peppers if you prefer.
How to Make Chicken Fried Rice
Now that you have your ingredients ready, it’s time to get cooking. Don’t worry; the process is straightforward and easy to follow.
Step 1: Cook the Chicken
Start by heating 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the chicken cubes to the pan, season them with salt and pepper, and cook them for about 5-7 minutes until they’re browned and cooked through. Once done, remove the chicken from the pan and set it aside.
Step 2: Scramble the Eggs
In the same pan, add your beaten eggs. Allow them to cook and scramble, stirring frequently. This will take just a couple of minutes. Once scrambled, remove them from the pan and set them aside with the chicken.
Step 3: Sauté the Vegetables
Add 1 tbsp of sesame oil to the same pan, and toss in your garlic and ginger. Stir-fry for about 30 seconds until fragrant. Next, add the diced carrots and peas. Continue to sauté the vegetables for 3-4 minutes or until the carrots have softened.
Step 4: Combine the Rice
Now, add your cold, cooked rice to the pan. Use a spatula to break up any clumps. Stir everything together, making sure the rice is well-coated with the oil and garlic mixture. The key to great fried rice is to make sure it’s well mixed and heated through.
Step 5: Add the Chicken and Eggs
It’s time to bring the chicken and scrambled eggs back into the pan. Add them to the rice mixture and stir to combine. Pour in 3 tbsp of soy sauce and mix everything together. Allow the dish to cook for another 3-5 minutes, stirring occasionally. The goal here is to get the rice a little crispy while ensuring all the ingredients are fully integrated.
Step 6: Garnish and Serve
Once everything is cooked, garnish your chicken fried rice with chopped green onions. Adjust the seasoning with extra soy sauce or salt and pepper, if needed. Serve hot, and enjoy the delicious, comforting flavors of your homemade chicken fried rice!
Expert Tips for the Best Chicken Fried Rice
To ensure your fried rice is restaurant-quality, here are a few expert tips:
Use Cold Rice: Day-old rice is best for fried rice because it’s drier and less sticky. Freshly cooked rice tends to be too soft and clumpy, while cold rice holds its shape better when fried.
High Heat is Key: Cook your fried rice on medium-high heat. This allows the rice to get a little crispy and creates that signature wok-fried flavor. Don’t be afraid of some slight browning—it adds to the taste!
Cook in Batches: If you’re making a large amount, cook the chicken, eggs, and rice in separate batches. This ensures each ingredient gets cooked properly without overcrowding the pan.
Don’t Skip the Sesame Oil: Sesame oil adds that nutty, aromatic flavor that takes this dish from basic to extraordinary. It’s a must!
Use Fresh Garlic and Ginger: For maximum flavor, use fresh garlic and ginger. They provide a depth of flavor that’s hard to replicate with dried or powdered versions.
Variations of Chicken Fried Rice
One of the best things about chicken fried rice is how easily you can switch things up. Here are a few variations to keep things exciting:
Vegetable Fried Rice: If you prefer a meatless option, simply skip the chicken and load up the fried rice with more vegetables like bell peppers, zucchini, or mushrooms. It’s a great way to pack in extra nutrients.
Shrimp Fried Rice: Swap the chicken for shrimp for a delicious seafood twist. Shrimp cooks quickly and adds a light, delicate flavor to the dish.
Pineapple Chicken Fried Rice: For a sweet and savory spin, stir in some diced pineapple. The sweetness of the pineapple pairs wonderfully with the saltiness of the soy sauce.
Spicy Chicken Fried Rice: Add a kick to your fried rice by tossing in some chili flakes, fresh chopped chili peppers, or a splash of sriracha for a spicy version that will wake up your taste buds.
Serving Chicken Fried Rice
To make your chicken fried rice meal even more satisfying, consider these serving suggestions:
Pair it with a Side Salad: A fresh cucumber salad with a tangy vinaigrette can complement the richness of the fried rice.
Serve with Soup: If you’re looking for a complete meal, serve your fried rice with a light, broth-based soup like miso or egg drop soup.
Garnish with Extra Green Onions or Sesame Seeds: Adding a sprinkle of fresh green onions or toasted sesame seeds will elevate the flavor and appearance of the dish.
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FAQs About Chicken Fried Rice
Can I use leftover chicken for this recipe?
Yes! Leftover chicken is perfect for fried rice. It’s a great way to repurpose extra meat and reduce food waste.
What kind of rice is best for fried rice?
The best rice for fried rice is long-grain rice, such as jasmine rice. It’s less sticky and holds up better when stir-fried.
Can I make chicken fried rice without soy sauce?
If you need a soy-free option, try coconut aminos or tamari. Both are excellent alternatives that still give you the savory umami flavor.
Can I make fried rice ahead of time?
Yes, you can! Fried rice is great for meal prep. Store it in an airtight container in the fridge for up to 3 days and reheat when needed.
chicken fried rice recipe
Equipment
- Wok
- Pan
Ingredients
- 2 cups chicken (boneless, skinless) cut into small cubes
- 3 cups cooked rice preferably cold, day-old rice works best
- 2 large eggs beaten
- 1 medium carrot diced
- ½ cup frozen peas
- 2 stalks green onions chopped
- 3 tbsp soy sauce low-sodium preferred
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger fresh, grated
- 1 tbsp vegetable oil
- to taste salt and pepper
Instructions
- Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Set aside.
- In the same pan, add the beaten eggs and scramble until cooked through, then set aside with the chicken.
- Add 1 tbsp of sesame oil to the pan and sauté the garlic and ginger for 30 seconds. Add the diced carrots and peas, and cook for 3-4 minutes until tender.
- Add the cold cooked rice to the pan, breaking up any clumps. Stir everything together until well mixed.
- Return the chicken and scrambled eggs to the pan, then pour in the soy sauce and stir to combine. Cook for an additional 3-5 minutes, allowing the rice to crisp up.
- Garnish with chopped green onions and adjust seasoning as needed. Serve hot.