This easy chicken fried rice is loaded with golden brown chicken, sweet onions, carrots, peas, eggs, and green onions and tastes so much better than your favorite Chinese takeout. You don’t know how good fried rice can be until you make it in your own kitchen.
So often, fried rice dishes are loaded with so much soy sauce that is the dominant flavor. This delectable recipe brings out the best in this dish with a minimal amount of soy sauce. My family loves this, and it is always a huge hit with friends. Who doesn’t love a good fried rice recipe?
How to make Chicken Fried Rice
Start by preparing the white rice in advance. Cook it up the night before and chill it overnight in the fridge. When ready to start the recipe, cook the chicken in a large skillet or wok over medium-high heat with a bit of oil. Work in batches, browning in a single layer. Plate the chicken, covering it with aluminum foil. Heat a little oil and cook the onions, carrots, and peas until tender crisp. Reduce heat and add the garlic, cooking for just a minute, stirring constantly. Then, plate the veggies. Beat the eggs in a small bowl. Now add a little butter and add the beaten eggs. Scramble the eggs just until set. Then, plate the eggs with the veggies, covering them loosely with aluminum foil.
Add a little butter over medium/medium-high heat. Once melted, add the rice and sprinkle with low-sodium soy sauce. Fry the rice until slightly crunchy and lightly browned. Stir several times but not all the time, so it has time to brown. Work in batches if your pan is crowded. Once the rice is fried, add the green onions and just a touch of sesame oil. Bring the chicken, vegetables, and eggs back to the skillet. Then, stir to warm everything, and for best results, serve promptly.
Recipe notes and helpful tips
- Cut your chicken into thin bite-size pieces so it cooks through in just a couple of minutes.
- Use cooked, chilled day-old rice. Use any long-grain rice, including white rice, brown rice, or jasmine rice. Cook it 1-2 days in advance and chill it well in the fridge. Freshly cooked rice does not fry well at all. It clumps up and turns into a gooey mess. Leftover rice is perfect for this recipe.
- Pro-tip – If you forget to cook the rice the day before. Cook it and spread it out on a baking sheet covered with parchment paper. Place in the refrigerator for 1-2 hours or until well chilled.
- There is no need to thaw the peas. Pull the peas out of the freezer when you start the recipe, and add them frozen when needed. They will quickly thaw in the skillet and stir fry up just perfectly. Canned peas are not recommended.
- Cut your vegetables into small pieces to complement the dish and to make it easy to pick up with chopsticks.
- Add the soy sauce to taste. I prefer a modest amount of soy sauce on my fried rice, but my husband likes it a little saltier, so I usually add a little more to his.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
What goes with Chicken Fried Rice?
- Crab rangoons – are crispy golden fried wonton shells filled with crab and cream cheese.
- A simple salad with ginger dressing.
- Egg drop soup is a simple soup with wispy eggs in chicken broth.
- Steamed or roasted broccoli
- Pork Dumplings are ground pork, cabbage, and sweet ginger-filled dough wraps that are scrumptiously fried or steamed.
Recipe variations
- Protein – substitute beef, chicken, or shrimp.
- Vegetables – any vegetable that can be stir-fried works. Think snow peas, mushrooms, broccoli, bell peppers, and water chestnuts.
- Nuts – add some finely chopped peanuts or cashews to enhance the texture and take this recipe to a new level.
Other delicious Asian recipes you will love!
Chicken Fried Rice
Ingredients
- 1 1/4 lbs. boneless skinless chicken breast cut into thin bite-size pieces or chicken thighs
- 2-3 tablespoons vegetable oil
- 1 medium onion finely chopped
- 2 large carrots peeled and finely chopped
- 3/4 cup frozen peas
- 2 cloves garlic minced
- 3 large eggs
- 2 tablespoons butter
- 4 cups long grain white rice cooked and chilled
- 3-5 tablespoons soy sauce low sodium see notes
- 1/2 teaspoon sesame oil
- 2 green onions chopped
- salt and pepper to taste; optional
Instructions
- Heat 1 tablespoon oil in a large skillet over medium/medium-high heat. Cook chicken in a single layer, browning on both sides; approximately 2 minutes on each side. Add more oil if needed. Transfer to plate and cover to keep warm.
- Heat 1 tablespoon oil in the same large skillet over medium/medium-high heat. Add onion, carrots, and peas. Cook until crisp tender stirring several times. Reduce heat to low. Add garlic and cook for 1 minute, stirring constantly. Transfer to plate and cover to keep warm.
- Whisk eggs and add 1/2 tablespoon butter to the same skillet over low heat. Add eggs and cook just until set. Remove from the skillet and add to the plate with the vegetables. Cover to keep warm.
- Melt remaining butter over medium heat. Add rice to the skillet. Drizzle with soy sauce. Increase heat to medium-high and fry until lightly browned. Stir several times but not all the time, so it has time to brown. Work in batches if your pan is crowded.
- Drizzle the rice with sesame oil and sprinkle with green onions; stir to combine. Return chicken, vegetables, and eggs to skillet and heat through. If desired, season with salt and pepper to taste.
Video
Notes
- Cut your chicken into thin bite-size pieces, so it cooks through in just a couple of minutes.
- Use cooked, chilled day-old rice. Use any long grain rice, including white rice, brown rice, or jasmine rice. Cook it 1-2 days in advance and chill it in the fridge real well. Freshly cooked rice does not fry well at all. It clumps up and turns into a gooey mess. Leftover rice is perfect for this recipe.
- Pro-tip – If you forget to cook the rice the day before. Cook it and spread it out on a baking sheet covered with parchment paper. Place in the refrigerator for 1-2 hours or until well chilled.
- There is no need to thaw the peas. Simply pull the peas out of the freezer when you start the recipe and add them frozen when needed. They will quickly thaw in the skillet and stir fry up just perfectly. Canned peas are not recommended.
- Cut your vegetables into small pieces to complement the dish and to make it easy to pick up with chopsticks.
- Add the soy sauce to taste. I prefer a modest amount of soy sauce on my fried rice, but my husband likes it a little saltier, so I usually add a little more to his.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Nutrition
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Ginny
Delicious. This was so simple and I love that all you have to do is add cooked chicken to fried rice. That is so smart and a great meal. Thanks!
Kathy
Do I have to use the sesame oil or can I use something in place of it. I am allergic to sesame.
Beth Pierce
No you do not have to use. Simply omit it and it will still be delicious!
Jacque Hastert
I am a huge fan of all things fried rice! I can’t wait to give this recipe a try in my own kitchen.
Ellen Melnick
This is a perfect recipe. I use the exact recipe but sometimes substitute teriyaki sauce for soy sauce . All my grandchildren love this.
Beth Pierce
Thanks Ellen! So glad that they like it! It is a delicious dish!!
Mary M Jones
Can you bake it instead of frying? I can’t have fried foods.
Beth Pierce
No Mary it is not going to be the same. So sorry.
Judy
How is this reheated? Would love to make ahead to take camping??
Beth Pierce
You could reheat on the camp stove with a little bit (little being the key there) oil and water. Those camp stoves can get hot so keep it low and stir often.
Jacquie
I wondered how it would freeze?
Beth Pierce
It freezes well. Enjoy!!
Michelle
So easy and good! I love your suggestion for adding peanuts or cashews!
Sara
Such a quick and easy recipe and way better than take out! Enjoyed this with some chicken stir fry and it did not disappoint!
Lily
I am a HUGE fried rice lover, and this one looks DIVINE. Thanks for sharing the recipe!
Beth Pierce
The pleasure is all mine!
Andrea
What a quick, easy and delicious meal that my family is going to love.
Bintu
This chicken fried rice looks incredible! I’m with you, so many fried rice recipes are overwhelmed by soy sauce so it is good to know this one isn’t! Sounds so delicious.
Catalina
The perfect side dish for dinner tonight! Thanks for this delicious dinner idea!
Beti
Such a fantastic meal!! This Chicken Fried Rice is absolutely delicious!
katerina
This Chicken Fried Rice sounds SO GOOD!! The perfect weeknight meal!
Erin
YUM!!! I love this Fried Rice delicious version!!!
Amanda
This looks like a perfect meal through the week, I cannot wait to make it for everyone!