If I could let you in on one dish that brings pure joy with every bite, it has to be Chicken Fried Rice. This takeout classic is a colorful parade of tender chicken, fluffy rice, vibrant veggies, and savory sauces—all kissed by the magic of a hot skillet! Bursting with flavor and satisfying textures, Chicken Fried Rice is the answer when you crave something quick, comforting, and packed with punchy Asian-inspired personality.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, coming together for a result that belies its simplicity. You don’t need anything fancy—just these honest staples that guarantee every forkful is delicious!
- Cooked rice (3 cups, preferably day-old and cold): Using day-old rice ensures separate, non-mushy grains that are perfect for stir-frying.
- Boneless skinless chicken breasts (1 pound, cut into bite-sized pieces): Tender pieces of chicken add protein and heartiness to every bite.
- Soy sauce (2 tablespoons): The backbone of umami flavor, enhancing the overall depth of the dish.
- Oyster sauce (1 tablespoon): Adds a subtle sweetness and glossy finish, rounding out the savory flavors.
- Sesame oil (1 teaspoon): Just a splash provides unmistakable, toasty aroma and richness.
- Vegetable oil (3 tablespoons, divided): Neutral and versatile, this is ideal for stir-frying at high heat.
- Eggs (2 large, lightly beaten): Lightly scrambled eggs weave extra flavor and classic fried rice appeal.
- Onion (1 small, diced): Sautéed onion builds sweetness and fragrant base notes.
- Frozen peas and carrots (1 cup, thawed): These colorful veggies bring sweetness and crunch.
- Green onions (3, sliced): Their freshness and bite make the perfect final flourish.
- Garlic (3 cloves, minced): Because a bit of garlicky goodness makes everything better.
- Ground ginger (1/2 teaspoon): Adds gentle warmth and zing to balance the flavors.
- Salt and black pepper (to taste): Simple seasonings that perfect each layer of flavor.
How to Make Chicken Fried Rice
Step 1: Prepare and Cook the Chicken
Start by seasoning your chicken pieces with a pinch of salt and pepper to set the foundation for flavor. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and let it sizzle, stirring occasionally, until it’s beautifully browned and cooked through—about 5 to 6 minutes. Once done, remove it to a plate and set aside.
Step 2: Scramble the Eggs
In the same skillet, add another tablespoon of vegetable oil. Pour in the lightly beaten eggs and gently scramble them, moving them around until just set and still soft. Slide the eggs onto the plate with the chicken—they’ll join the party again soon!
Step 3: Sauté Aromatics and Vegetables
Add your final tablespoon of vegetable oil to the skillet. Toss in the diced onion, minced garlic, and ground ginger, and sauté for about 2 minutes, just until fragrant and the onion turns translucent. Next, add the peas and carrots. Stir everything together and cook until the veggies are tender and just starting to caramelize.
Step 4: Add Rice and Stir-Fry
Now comes the rice! Add your cold, day-old rice right into the skillet. Break up any clumps with your spatula and stir-fry for 3 to 4 minutes. You want the grains to get a little toasty and hot, soaking up all the flavor from the pan and mingling with the veggies.
Step 5: Combine and Sauce
Return the cooked chicken and scrambled eggs to the skillet. Pour over the soy sauce, oyster sauce, and a drizzle of sesame oil. Stir-fry everything for another 2 minutes, making sure the rice is evenly coated and gleaming with savory goodness. Taste and season with extra salt and black pepper if needed. Remove from heat and sprinkle generously with sliced green onions right before serving.
How to Serve Chicken Fried Rice
Garnishes
The finishing touch is all about freshness and color. Shower your steaming Chicken Fried Rice with extra sliced green onions, a few sesame seeds, or even some finely chopped cilantro. If you like things a bit spicy, a dash of sriracha or chili crisp makes it irresistible.
Side Dishes
Nothing rounds out a plate of Chicken Fried Rice like the company of a few simple sides. Consider pairing it with steamed dumplings, a crunchy Asian slaw, or a bowl of hot and sour soup. Even a quick cucumber salad adds a cool, refreshing bite to the meal.
Creative Ways to Present
For a fun twist, try serving your Chicken Fried Rice in hollowed-out pineapple halves for a tropical flair! Mini bowls or individual takeout boxes make for a festive family night. You can even set out a toppings bar with sliced chilies, crushed peanuts, and extra sauces so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fried Rice keeps beautifully in the refrigerator. Transfer what’s left into an airtight container and store it in the fridge for up to 4 days. The flavors deepen overnight, so you might find it even tastier the next day!
Freezing
If you want to extend its life, Chicken Fried Rice freezes very well. Let the rice cool completely, then pack it into freezer-safe bags or containers. Squeeze out as much air as you can to avoid freezer burn. You can freeze it for up to 2 months—just label and date your container for easy weeknight dinners later.
Reheating
To reheat, add a splash of water to reintroduce moisture and warm your rice in a skillet over medium heat, stirring frequently until hot. If you’re in a rush, microwaving in a covered bowl also works—just remember to microwave in short bursts and stir in between for even heating.
FAQs
Can I use freshly cooked rice instead of day-old rice?
While day-old, refrigerated rice is ideal for that perfect fried rice texture, you can use freshly cooked rice in a pinch. Just spread it out on a tray and let it cool completely (even refrigerating it for 30 minutes helps) to reduce moisture and keep the grains separate.
What if I don’t have oyster sauce?
If you’re out of oyster sauce, a little extra soy sauce plus a tiny sprinkle of sugar can help mimic its sweet-savory depth. Hoisin sauce is also a good substitute, just use less since it’s sweeter and richer in flavor.
Can I use other proteins instead of chicken?
Absolutely! Chicken Fried Rice is endlessly flexible. Swap in shrimp, beef strips, leftover pork, or even tofu for a vegetarian version. Just adjust the cooking time to suit your protein of choice.
Is this recipe gluten-free?
This recipe can easily be made gluten-free if you use tamari or a certified gluten-free soy sauce and check that your oyster sauce is gluten-free. Always double-check your ingredient labels to be safe.
How can I make Chicken Fried Rice spicier?
If you crave heat, toss in some chili paste, a swirl of sriracha, or sliced fresh chilies during stir-frying. You can also set spicy condiments on the table so everyone can spice up their own servings to taste.
Final Thoughts
I truly can’t wait for you to dive into a bowl of this Chicken Fried Rice! It’s one of those feel-good favorites that brings everyone together, whether it’s a busy weeknight or a relaxed Saturday dinner. Give it a whirl and see just how satisfying and fun homemade fried rice can be!
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Chicken Fried Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious Chicken Fried Rice at home with this easy recipe. This Asian-inspired dish is packed with flavor and can be customized with your favorite protein or veggies.
Ingredients
Main Ingredients:
- 3 cups cooked rice (preferably day-old, cold)
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil (divided)
Additional Ingredients:
- 2 large eggs (lightly beaten)
- 1 small onion (diced)
- 1 cup frozen peas and carrots (thawed)
- 3 green onions (sliced)
- 3 cloves garlic (minced)
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
Instructions
- Prepare Chicken: Season chicken pieces with salt and pepper. Cook in a skillet until browned and cooked through. Set aside.
- Scramble Eggs: Cook beaten eggs in the skillet until set. Remove and set aside.
- Sauté Aromatics: Sauté onion, garlic, and ginger. Add peas, carrots, and rice, cooking until heated through.
- Combine Ingredients: Return chicken and eggs to the skillet. Stir in soy sauce, oyster sauce, and sesame oil. Cook until well combined.
- Serve: Garnish with green onions and enjoy hot.
Notes
- Day-old rice prevents mushiness.
- Swap chicken for shrimp, beef, or tofu.
- For spicier rice, add chili paste or sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 135 mg
