Easy Chicken Fried Rice (Better Than Takeout in 20 Minutes)

Chicken fried rice is my answer to the question I hear every evening: “What is for dinner?” I almost always have leftover rice in the fridge, a couple of eggs and some frozen peas and carrots, and with one chicken breast I can turn those odds and ends into a hot, savory dinner in about 20 minutes. It tastes like the fried rice from my favorite takeout spot, but I know exactly what goes into it, and it costs a fraction of the price. In this post I will walk you through my simple method, the one trick that keeps the rice from getting mushy, and lots of easy ways to change it up.

Quick answer: To make chicken fried rice, stir fry small pieces of chicken in a hot pan until cooked, scramble the eggs, then fry cold day old rice with garlic, peas and carrots. Toss everything together with soy sauce, a little oyster sauce and sesame oil, and finish with green onions. It takes about 20 minutes.

Serves 4 | Prep time 10 minutes | Cook time 12 minutes | Total time 22 minutes

Why You Will Love This Chicken Fried Rice

I have made fried rice more times than I can count, and this version is the one that stuck. Here is why it works so well for busy nights:

• It is fast. From cold pan to plate in about 20 minutes.
• It uses up leftovers. Day old rice, a lonely chicken breast and the last bag of frozen veggies all find a home here.
• It is budget friendly. Rice, eggs and frozen peas are some of the cheapest foods in the store.
• It is one pan. A big skillet or wok is all you need.
• It is kid approved. Mild, savory and a little bit salty in the best way.
• It is easy to change. Swap the protein, add more veggies or make it spicy.

If you love saucy Asian style chicken dinners, you will probably also enjoy my teriyaki chicken. I often make both on the same night and serve the teriyaki chicken right on top of this fried rice.

Ingredients

Here is what you need for 4 servings:

• 4 cups (about 600 g) cooked white rice, cold (day old is best)
• 1 lb (450 g) boneless skinless chicken breast or thighs, cut into 1/2 inch (1 cm) pieces
• 3 large eggs
• 3 tbsp (45 ml) neutral oil, divided (vegetable, canola or peanut)
• 1 small onion (about 100 g), diced
• 3 cloves garlic, minced
• 1 cup (about 140 g) frozen peas and carrots
• 3 tbsp (45 ml) low sodium soy sauce
• 1 tbsp (15 ml) oyster sauce
• 2 tsp (10 ml) toasted sesame oil
• 1/2 tsp white or black pepper
• 1/4 tsp salt, for the chicken
• 3 green onions (scallions), sliced

A Few Notes on the Ingredients

Rice: Cold, day old rice is the secret. Fresh rice is soft and steamy, so it turns sticky and clumps in the pan. Rice that has rested in the fridge overnight dries out a little, and each grain fries up separate. Long grain white rice or jasmine rice both work very well.

No leftover rice? Cook a fresh batch, spread it on a baking sheet and chill it uncovered in the fridge for 30 minutes, or the freezer for 15 minutes.

Chicken: I use breast for lean bites and thighs when I want juicier, more forgiving meat. Leftover rotisserie chicken also works. Just add it at the end to warm through.

Soy sauce: Low sodium lets you add more for color and flavor without making it too salty. Use tamari or coconut aminos if you need it gluten free.

Oyster sauce: This adds that rich, savory takeout taste. If you do not have it, add an extra teaspoon of soy sauce and a pinch of sugar.

Sesame oil: Toasted sesame oil is for flavor, not frying. Add it at the very end so it keeps its nutty smell.

How to Make Chicken Fried Rice (Step by Step)

Prep everything first. Fried rice moves fast, so chop the chicken, onion, garlic and green onions before you turn on the heat. Mix the soy sauce, oyster sauce and pepper in a small bowl.

Cook the chicken. Heat 1 tablespoon of oil in a large skillet or wok over medium high heat. Season the chicken with salt, add it in a single layer and cook for 5 to 6 minutes, stirring now and then, until golden and cooked through to 165°F (74°C). Move it to a plate.

Scramble the eggs. Lower the heat to medium. Add 1 teaspoon of oil, pour in the beaten eggs and scramble gently for about 1 minute until just set. Add them to the plate with the chicken.

Cook the onion and garlic. Turn the heat back to medium high and add the rest of the oil. Cook the onion for 2 minutes, then add the garlic and stir for 30 seconds.

Add the veggies. Stir in the frozen peas and carrots and cook for 2 minutes until heated through.

Fry the rice. Add the cold rice and break up any clumps with your spatula. Spread it out and let it sit for 30 to 60 seconds without stirring so it gets a little toasty, then stir and repeat for about 3 minutes.

Add the sauce. Pour the sauce mixture over the rice and toss well until every grain is lightly brown.

Bring it together. Return the chicken and eggs to the pan. Toss for 1 minute until hot. Turn off the heat, drizzle with sesame oil and stir in most of the green onions.

Serve. Taste and add a splash more soy sauce if needed. Top with the remaining green onions and serve hot.

Timing at a Glance

Easy Variations

Once you know the basic method, you can make fried rice a hundred different ways. These are the ones I make most often:

• Shrimp fried rice: Swap the chicken for 1 lb (450 g) peeled shrimp. Cook for just 2 to 3 minutes until pink.
• Pork or beef fried rice: Use thin strips of pork loin or flank steak, or leftover roast meat.
• Pineapple chicken fried rice: Add 1 cup (165 g) of diced fresh or canned pineapple with the veggies for a sweet and salty twist.
• Spicy fried rice: Stir 1 to 2 teaspoons of chili garlic sauce or sriracha into the sauce mix.
• Veggie loaded: Add diced bell pepper, broccoli florets, corn, bean sprouts or shredded cabbage.
• Brown rice version: Cold cooked brown rice works great and adds more fiber. It is a little chewier, which I actually like.
• Cauliflower fried rice: For a lighter bowl, use 4 cups (about 450 g) riced cauliflower and cook it for 4 to 5 minutes. It fits nicely into a low carb dinner plan.
• Honey garlic twist: Toss the cooked chicken in a little honey and garlic before adding it back. It tastes a lot like my honey garlic chicken, just in rice form.

What to Serve with Chicken Fried Rice

Chicken fried rice is a full meal by itself, but if you want to make it a bigger spread, try these:

• Egg rolls or spring rolls (store bought or homemade)
• Steamed or roasted broccoli with a little garlic
• A crunchy Asian style cucumber salad
• Miso soup or egg drop soup
• Stir fried green beans
• Fresh orange slices for a light finish

My Tips for the Best Fried Rice

• Use the biggest pan you have. A crowded pan steams the rice instead of frying it. If your skillet is small, make it in two batches.
• Get the pan hot. Medium high heat gives you those slightly crispy, toasty grains that taste like takeout.
• Do not stir too much. Let the rice sit for a moment between stirs so it can brown.
• Mix the sauce ahead. Pouring one mixed sauce is faster and more even than adding each bottle one by one.
• Add sesame oil last. Heat dulls its flavor, so it goes in after you turn off the stove.
• Break up cold rice first. Rub the cold rice between your fingers before cooking so there are no big clumps.

Common Mistakes to Avoid

• Using hot, fresh rice. This is the number one reason fried rice turns mushy.
• Too much soy sauce. It makes the rice wet and salty. Start with the amount in the recipe and add more at the end if needed.
• Overcooking the eggs. Take them out while they are still soft. They will cook more when you toss them back in.
• Cutting the chicken too big. Small pieces cook fast and fit in every bite.
• Skipping the prep. Once the pan is hot, there is no time to chop, so get everything ready first.

How to Store and Reheat

Fridge: Cool the fried rice quickly and keep it in an airtight container for up to 3 to 4 days. Do not leave cooked rice sitting out at room temperature for more than 1 hour.

Reheat on the stove: Add a teaspoon of oil to a hot skillet and stir fry the rice for 3 to 4 minutes until steaming hot.

Reheat in the microwave: Sprinkle 1 tablespoon of water over the rice, cover loosely and heat for 2 to 3 minutes, stirring halfway.

Freezer: Freeze in zip top bags laid flat for up to 2 months. Reheat straight from frozen in a skillet.

Chicken Fried Rice FAQs

Why is my fried rice mushy?

Most of the time it is because the rice was fresh and warm. Use cold, day old rice, cook it in a hot pan and do not add too much sauce.

Can I make chicken fried rice with fresh rice?

Yes, if you cool it first. Spread freshly cooked rice on a tray and chill it for 30 minutes in the fridge or 15 minutes in the freezer so it dries out.

What is the best oil for fried rice?

Use an oil that handles high heat, like vegetable, canola, peanut or avocado oil. Save toasted sesame oil for the end, just for flavor.

Is chicken fried rice healthy?

It can be a balanced meal. It has protein from the chicken and eggs plus veggies. To make it lighter, use less oil, more vegetables, brown rice or cauliflower rice, and low sodium soy sauce.

Can I make fried rice without oyster sauce?

Yes. Use a little extra soy sauce and a pinch of sugar. Hoisin sauce also works, but use only about 2 teaspoons because it is sweet.

How long does chicken fried rice last in the fridge?

Up to 3 to 4 days in a sealed container. Always reheat it until it is steaming hot all the way through.

Final Thoughts

This easy chicken fried rice is one of the most useful recipes in my kitchen. It saves leftovers, saves money and gets a real dinner on the table in about 20 minutes. Once you have made it a couple of times, you will not need the recipe at all, and you can play with whatever proteins and veggies you have on hand. Pin this recipe so you have it ready the next time you are staring at a container of leftover rice, and let me know in the comments which version your family likes best.