If you are craving a homemade, restaurant-style dish that’s both flavorful and filling, this easy Chicken Fried Rice recipe is the perfect solution! With tender chicken, colorful vegetables, and perfectly fried rice, it’s a quick meal that’s ready in under 40 minutes. If you are in the mood for seafood, check out my Shrimp Fried Rice! For a meatless version, load up on vegetables and try my Easy Fried Rice!
Ingredients & Substitutions
- Chicken: For this chicken fried rice, I used boneless, skinless chicken breasts because they cook quickly and stay tender. But if you love the rich, juicy flavor of chicken thighs, you can definitely use them instead! Season the chicken with garlic powder. Or, to make the recipe even easier, use rotisserie chicken or leftover shredded chicken and just add it at the end to warm it through since both are already cooked.
- Sesame Oil: Sesame oil is a key ingredient in this chicken fried rice because it adds a unique, nutty flavor that makes the dish taste extra special. In the chicken part, sesame oil helps cook the chicken and gives it a delicious taste. When we use it in the fried rice, it gives the rice that traditional Asian-inspired flavor that you love in takeout. If you don’t have sesame oil, you could use olive oil; it will just have a lighter flavor without the nutty taste.
- Soy Sauce: Soy sauce adds savory flavor to both the chicken and the rice, helping the whole dish taste like classic takeout-style fried rice. Using it in both parts brings everything together. If you want less salt, but the same flavor, try low-sodium soy sauce.
- Eggs: The scrambled eggs (I used 4 eggs) in this chicken fried rice add protein, soft texture, and that classic takeout-style flavor everyone loves.
- Vegetables: I used carrots, onions, and green onions for color, flavor, and crunch. Then, I added frozen peas at the end. You can swap in vegetables like bell peppers or corn. Just chop them small so they cook evenly.
- Rice: For the best chicken fried rice, use long-grain white rice like jasmine rice. It stays fluffy and doesn’t clump together. Day-old rice works best because it’s dry and firm, which helps it fry up nicely without getting mushy. Fresh rice can be too soft and sticky, making the fried rice soggy instead of crispy and flavorful.
Do I Have to Use Day-Old Cooked Rice For Fried Rice?
Day-old cooked rice is best for fried rice because it’s dry and firm, which helps it fry up without turning mushy. Fresh rice is soft and steamy, so it can get sticky in the pan. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for 30–60 minutes to dry it out a bit.
Can I Use Cauliflower Rice or Brown Rice In Fried Rice?
Yes, you can use cauliflower rice or brown rice instead of white rice in Chicken Fried Rice. Cauliflower rice is a low-carb, gluten-free option, but make sure to drain it well to avoid extra moisture. Brown rice adds more fiber and a nuttier taste. Just be sure to use cooked and cooled brown rice so it doesn’t get too soggy. Both options are great swaps for a healthier or different take on fried rice.
Can I Make This Ahead Of Time?
Yes, you can make Chicken Fried Rice ahead of time! To do this, cook the chicken, season it, and store it in the refrigerator. You can also cook the rice in advance and let it cool before storing it in the refrigerator overnight. (Remember, day-old rice works best, anyway!) Chop the vegetables ahead of time and store them in the refrigerator, and if you like, you can scramble the eggs and keep them in the refrigerator as well. When ready to make the fried rice, just heat everything in a pan and fry it together! This saves you time and makes meal prep much easier!
Delicious Add-Ins and Variations To Fried Rice
Here are some tasty add-ins and variations for your Chicken Fried Rice:
- Vegetables: Add bell peppers, broccoli, snap peas, or mushrooms for extra flavor and texture.
- Protein: Swap the chicken for shrimp, pork, or beef for a different twist. Or keep it meatless with tofu!
- Spices and Sauces: Add a bit of sriracha for heat, ginger for a fresh kick, or a splash of hoisin sauce for sweetness.
- Nuts: Toss in some cashews or slivered almonds for crunch.
- Herbs: Add cilantro or basil for a fresh, aromatic touch.
- Eggs: For a richer dish, you can add extra scrambled eggs.
How to Store and Reheat Chicken Fried Rice
To store your chicken fried rice, first, let it cool to room temperature. Then, place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. When ready to enjoy your leftover chicken fried rice, reheat it by heating a little oil or butter in a pan over medium heat. Add the fried rice and stir occasionally until heated through. For extra moisture, splash in a little water or soy sauce. Alternatively, you can place the rice in a microwave-safe dish, cover it with a damp paper towel, and heat for 1-2 minutes, stirring halfway through.
Can I Freeze Chicken Fried Rice?
Yes, you can freeze chicken fried rice for up to 3 months. Let it cool, then store it in an airtight container or freezer-safe bag. Thaw in the refrigerator overnight for best results. To reheat, warm it on the stovetop or microwave until heated through.
Chicken Fried Rice
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces, pat dry
- ½ teaspoon garlic powder
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
Fried Rice
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup (25 g) green onions, diced, plus more for garnish
- 1 teaspoon garlic, minced
- 4 cups (740 g) cooked long-grain white rice, cooled (day-old rice works best)
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 tablespoons soy sauce
- 1 teaspoon lemon juice
- ⅓ cup (45 g) frozen peas
- salt and pepper, to taste
Instructions
Chicken
- Season diced chicken with garlic powder.
- To a large skillet over medium-high heat, add 1 tablespoon sesame oil. Add chicken and sear for 5–7 minutes, until golden on the outside and nearly cooked through.
- Reduce heat to medium. Add the soy sauce and butter, stirring to coat the chicken. Let it cook for about 1 minute, until the chicken is glazed, golden, and cooked through to an internal temperature of 165°F. Remove chicken from the pan and set aside.
Fried Rice
- To the same skillet, add 1 tablespoon sesame oil. Pour in the beaten eggs and sprinkle with salt. Scramble gently until just set into soft curds. Transfer eggs to a plate and set aside.
- Add the remaining sesame oil to the skillet. Add carrots, onion, and green onions. Cook for about 5 minutes, or until carrots are tender. Stir in garlic and cook 1 minute more.
- Add the cooked, cooled rice to the skillet. Use a spatula to break it up and stir it into the veggies. Let it fry for 2–3 minutes, stirring occasionally.
- Return the cooked eggs and chicken to the skillet. Add melted butter, soy sauce, lemon juice, and frozen peas. Stir to combine and cook for another 2–3 minutes, or until heated through.
- Season with additional salt and pepper to taste. Garnish with green onions. Serve hot.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I’m always looking for quick meals, and this was awesome. The flavors were great, and it was super easy to make.
Elizabeth
I love chicken fried rice, and this was wonderful! It is filling, too. I will make this at home, for sure.
Stephanie
This is a great way to get myself to eat my vegetables, and it’s easy enough to make on a busy weeknight, too.
Annabelle
This was a nice, simple meal. I loved how the chicken and vegetables came together. It was light but filling, just right for dinner.
Bella
I was really impressed with how flavorful this was. The chicken was tender, and the rice had the perfect texture. Definitely a keeper!
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