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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Stephanie
Another excellent recipe from this website! Your suggestion of adding the peanuts was just the right touch.
Betina Jessen
Great basic recipe. The use of an omelet is a home run. I’ve made it a few times as written, and with some adaptations. I used leftover pork from a pork tenderloin and leftover rotisserie chicken. Both worked well. I use coconut amminos instead of soy sauce and it is equally good. I’ve made this with white, brown and basmati rice… all good. I add peas. I think this is better than takeout fried rice and it is so quick and easy!!
Beth Pierce
Thanks, Betina! So glad that you like the recipe!
Jennifer Prince
This looks like such a great weeknight meal to make for the family. I need to try this out sometime. Sounds delish!
Neely Moldovan
When I was pregnant with my son this was one of my biggest cravings! My husband would make it all the time.
Rosey
I’m like you, I like it mildly salty. The kids like more soy though, they appreciate the more intense flavor.
Gervin Khan
Wow! This chicken dish recipe looks absolutely delicious and yummy! A complete and perfect meal to have in one go! Plus the color it gives makes it enticing and tempting! Love to try this at home!
Ivan Carlo Jose
This is super delicious and satisfying. We love to fry our leftover rice as well.
Nyxie
Basic, simple, and absolutely delicious! Thanks for the great recipe. I will make it again.
Alita
This is different and much better than the fried rice I usually make. Thanks for a great recipe!
Stephanie
We love chicken fried rice here! I make mine almost the same way you do, except we all like a lot of egg so I use a few more in it. Such a great easy dinner!
Beth Pierce
So true and so incredibly yummy!
Kelli A
Chicken fried rice is one of my hubby’s favorite foods. I have never thought to look up a recipe. Will be saving this for our next dinner!
Catalina
Now I know what I will make for dinner tonight! This chicken fried rice looks irresistible!
IceCreamnStickyFingers
Yum. This fried rice sounds delicious. I love it but don’t get to eat it often because my son doesn’t care for Chinese food. He might eat this if I fix it at home for him.
Jennifer H
One of my hubby’s fav Chinese dishes. Now we can make it at home.
Beth Pierce
Thanks Jennifer! Enjoy!
Melissa Cushing
Delish! I love fried rice and especially homemade fried rice! Your recipe is really delicious. I did add an extra egg because we just love them. Thanks for the great recipe.
Beth
It has been too long since we’ve had fried rice. Your version was so good and easy! Next time I am going to add a little garlic.