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My easy Chicken Fried Rice recipe will have you making better than take out dinners in a snap! Learn how to make this easy fried rice, with tender, sticky rice, chicken and veggies in under 30 minutes!
I love this recipe because it’s a complete meal all made in just one pan, and it’s a great way to use up leftovers! Chicken Fried Rice is one of our favorite Asian inspired, better-that-takeout meals, rivaling favorites like Crockpot Orange Chicken and Beef and Broccoli.
I have been making this chicken fried rice recipe since the first time I watched a Teppanyaki chef cook it in front of me at a local restaurant 20 years ago. Yes, I learned how to make the best Fried Rice from Benihana. Don’t judge, because it’s seriously the best thing ever.
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Easy Chinese Chicken Fried Rice Recipe
This recipe is a one of my family’s favorites, and I love it because it’s a simple fried rice recipe with chicken, and it’s easy to customize simple with ingredients I always have on hand.
I make fried rice dishes at least once every few weeks, swapping out the protein with what we have leftover. For the veggies, I tend to mostly use frozen mixed vegetables because they are quick, but if I have an abundance of fresh, carrots, broccoli or zucchini I’ll throw those in as well.
What’s in Chicken Fried Rice?
For my chicken fried rice recipe you will need the following ingredients:
- Olive oil – or vegetable oil. You could use sesame oil, but use it sparingly because it’s pretty strong.
- 3 eggs – whisked lightly.
- Chicken – 1 pound boneless skinless chicken breasts or tenders.
- Diced onion
- Minced garlic
- Frozen vegetables – like carrots, frozen peas, corn, etc.
- Cooked rice – chilled leftovers work the best.
- Low sodium soy sauce
- Salt and pepper
- Sesame seeds and sliced green onions, for garnish
How to Make Chicken Fried Rice
See recipe card below for ingredient quantities and full instructions.
- Start by cooking some chicken breast filets or tenders. Season both sides with salt and pepper, then cook them in the skillet or bake them in the oven. You can also use leftovers that you have on hand. Let the chicken rest while you continue with the other ingredients.
- Scramble some eggs in tiny bit of oil or butter. A nonstick deep, large skillet or Wok is best for this. Remove them from the pan and set aside on a plate or in a bowl.
- Stir in some frozen mixed veggies ( you can thaw them first, or not). I like to add a little butter at this point to add flavor but it’s not necessary. You could easily swap some fresh veggies for the frozen, but you’ll want to cook/steam them first.
- Turn the flame up to medium-high heat and add cold rice to the skillet and stir it with a flat wood spatula. Stir the rice together with the vegetables, breaking it up a bit as you go. I like to press the mixture into the skillet and let it sit for a bit over the high heat. This will give you some of those crispy pieces of rice that I happen to really love.
- Once the rice is heated through, dice the chicken into small pieces and add it to the rice with the eggs. Give it a few minutes to heat, then add soy sauce and sesame seeds until you love the taste and flavor. Serve it right away because it’s more delicious when it’s piping hot. I like to garnish with sesame seeds and green onions, but that’s totally optional.
You really can make this a meal all on it’s own with the rice, veggies and a protein. But I do sometime serve fried rice with some of our favorite Asian inspired recipes, like Cream Cheese Wontons, Sweet and Sour Chicken and Egg Drop Soup.
I have used all kinds of rice from Botan to Jasmine to a regular long grain rice and all have worked well. Most seem to prefer the fluffier Jasmine rice but my family really loves the stickiness of the Botan. I consider it a personal preference – we eat all types of rice and just use what we happen to have leftovers of.
Use any kind of vegetables you like. Frozen is the easiest to work with because you don’t even need to thaw them first, just throw them in the skillet. But you can also use fresh, just blanch or steam them first. I like to add things like broccoli, asparagus, bell peppers, mushrooms and bok choy.
Long grain white rice is cooked at a ratio of 2:1, 2 cups of water to 1 cup of dry rice. This ratio will give you about 3 cups of fluffy cooked rice. So in order to get 4 cups as the recipe calls for, you’ll need 3 cups of water and 1.5 cups of white rice.
Yes you can use cauliflower rice or even brown rice.
You can. You will need to add a few minutes to the cook time to get the thighs to reach 165℉. You can use a variety of proteins, like ground pork, ham or shrimp as well.
Storage and Reheating
Storage: Store leftover rice in an airtight container in the fridge for 3-4 days.
Freezing: Store in a freezer safe container in the freezer for up to 4 months. Thaw fully before reheating.
Reheating: Place rice in a microwave safe dish and microwave for 60-90 seconds, stirring a couple of time for even heating. Or you can reheat in a pan on the stove top; add a little oil if the rice seems dry.
- Save the leftovers anytime you cook white rice. I stick mine in the freezer than add the leftovers together to make fried rice.
- If you don’t have to to cook the rice and don’t have leftovers, you can use two pouches of cooked rice to save time.
- Frozen veggies don’t need to be thawed, you can toss them in the pan and they will cook rather quickly.
- For some heat, add some sriracha or a pinch of red pepper flakes.
More Asian-inspired recipes you’ll love:
- Ground Turkey Teriyaki Rice Bowl
- Slow Cooker Teriyaki Chicken
- One Pan Egg Roll in a Bowl (Crack Slaw)
- How to Make Your Own Crab Rangoon
- Chinese Lemon Chicken
- Szechuan Chicken Stir Fry
Chicken Fried Rice
- Olive oil
- 3 large eggs, whisked lightly
- 1 pound boneless, skinless chicken breast cutlets or tenders
- 1 small onion diced
- 2 cloves garlic minced
- 1 ½ cups frozen vegetables carrots, peas, corn, etc.
- 4 cups cooked and chilled white rice
- 3 tablespoons soy sauce
- Salt and pepper
- Sesame seeds for garnish
- Sliced green onions for garnish
- Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
- Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
- Add 2 tablespoons of olive oil to the skillet. Season chicken with salt and pepper and place chicken side by side in the skillet. Do not crowd (overlap). Cook chicken until no longer pink; 3-4 minutes per side. Transfer to the plate with the egg.
- Add onion to the pan and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
- Add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
- Return the chicken and scrambled egg to the skillet and stir to heat through.
- Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
- Garnish with sesame seeds and sliced green onions and serve immediately.
- Store leftovers in a tightly sealed container for up to 3 days. Microwave to reheat.