If you’re craving a flavorful, homemade version of your favorite takeout, Chicken Fried Rice is the answer. This easy recipe features juicy chicken, vibrant vegetables, fluffy rice, and savory seasonings all tossed together in one sizzling skillet. It comes together in under 40 minutes, making it the perfect choice for busy nights. Best of all, it’s completely customizable. Whether you’re swapping in leftover chicken, adding your favorite vegetables, or trying a different type of rice, this Chicken Fried Rice recipe is all about ease and flavor. Looking for a seafood twist? Try my Shrimp Fried Rice. Prefer a meatless version? My Easy Fried Rice loaded with veggies is just what you need.
Ingredients & Substitutions
Chicken:
For this Chicken Fried Rice, I use boneless, skinless chicken breasts because they cook quickly and stay juicy. If you prefer richer flavor, chicken thighs work beautifully too. You can season the chicken with garlic powder, or for extra convenience, use shredded rotisserie chicken—just stir it in at the end since it’s already cooked.
Sesame Oil:
Sesame oil is essential to give Chicken Fried Rice that authentic, nutty flavor. It’s used to cook the chicken and also added during the frying stage to infuse the rice with a warm, toasty aroma. No sesame oil? You can substitute olive oil, though it will result in a milder flavor.
Soy Sauce:
Soy sauce ties the flavors together with its salty, umami punch. It seasons both the chicken and the rice, creating that classic takeout taste. For a lower sodium option, go with low-sodium soy sauce without sacrificing flavor.
Eggs:
I used four scrambled eggs to give this fried rice an extra boost of protein and that soft, rich texture everyone loves in takeout-style rice.
Vegetables:
This recipe includes chopped carrots, onions, green onions, and frozen peas. You can mix in bell peppers, corn, or even chopped broccoli for variety. Just make sure to dice them small for even cooking.
Rice:
The secret to great fried rice is using long-grain rice like jasmine. Day-old rice works best—it’s firm and slightly dry, which helps it fry up beautifully without becoming mushy. Fresh rice can work in a pinch, but it might turn out too soft or sticky.
Do I Have to Use Day-Old Cooked Rice for Fried Rice?
Yes, using day-old rice is ideal for Chicken Fried Rice. The dryer texture helps the grains fry evenly and prevents clumping. Fresh rice contains too much moisture, which can make your fried rice soggy. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate it for 30 to 60 minutes to cool and dry it out.
Can I Use Cauliflower Rice or Brown Rice in Fried Rice?
Absolutely. For a low-carb alternative, use cauliflower rice—just be sure to press out any excess water to avoid a soggy texture. Brown rice is another great option, adding a nutty flavor and more fiber. Whether you’re going gluten-free or want a healthier version, these swaps make Chicken Fried Rice just as satisfying.
Can I Make This Ahead of Time?
Yes! Chicken Fried Rice is perfect for meal prep. You can cook and season the chicken ahead of time, prepare your rice in advance (day-old rice is best anyway), and chop your vegetables to store in the fridge. Even the scrambled eggs can be made ahead. When you’re ready to serve, just toss everything in a skillet and fry it all together for a fast and fresh meal.
Delicious Add-Ins and Variations to Fried Rice
Want to put your own spin on this recipe? Here are some tasty ways to upgrade your Chicken Fried Rice:
- Vegetables: Try snap peas, mushrooms, broccoli, or zucchini for more crunch and flavor.
- Proteins: Swap the chicken for shrimp, beef, pork, or tofu for a different taste.
- Spices and Sauces: A dash of sriracha adds heat, while ginger or hoisin sauce brings depth.
- Nuts: Cashews or slivered almonds add an unexpected but welcome crunch.
- Herbs: Fresh basil, cilantro, or mint give the dish a vibrant, herbal finish.
- Extra Eggs: Want more richness? Add an extra egg or two for an even silkier texture.
Chicken Fried Rice Recipe
Ingredients
- 2 tablespoons sesame oil (or olive oil)
- 2 boneless, skinless chicken breasts, diced
- 4 cups cooked jasmine rice (preferably day-old)
- 4 large eggs, lightly beaten
- 1 cup diced carrots
- ½ cup diced onion
- ½ cup frozen peas
- ¼ cup chopped green onions
- 3 tablespoons soy sauce (low-sodium optional)
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: Sriracha, hoisin sauce, or ginger for extra flavor
Instructions
- Cook the Chicken:Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add diced chicken and season with garlic powder, salt, and pepper. Cook for 5–6 minutes, or until the chicken is golden and cooked through. Remove and set aside.
- Scramble the Eggs:In the same pan, add the beaten eggs. Scramble until just set, then remove and set aside with the chicken.
- Sauté the Vegetables:Add the remaining sesame oil to the pan. Sauté the carrots and onions for 3–4 minutes until slightly softened. Add frozen peas and cook for another 2 minutes.
- Fry the Rice:Add the cold, cooked rice to the skillet. Stir well to break up any clumps. Fry for 5 minutes, stirring frequently to toast the rice.
- Combine Everything:Return the cooked chicken and scrambled eggs to the skillet. Stir in soy sauce and green onions. Cook for another 2–3 minutes until everything is heated through and well combined.
- Serve:Taste and adjust seasoning with more soy sauce or sriracha if desired. Serve hot and garnish with extra green onions.
Notes
- Use day-old rice for the best texture—it fries better and stays fluffy.
- For a low-carb option, substitute cauliflower rice but be sure to remove excess moisture before cooking.
- Add hoisin or oyster sauce for a slightly sweet, richer flavor.
