Chicken Fried Rice is a tasty one-pan meal made with cooked rice, small pieces of chicken, vegetables, eggs, and simple sauces all mixed together and cooked in a hot pan. It is a popular dish in many homes and restaurants because it is fast, filling, and full of flavor. The rice gets lightly toasted in the pan, the chicken adds protein, and the vegetables bring color and crunch. Everything is stirred together so every bite has a little bit of everything.
This dish is also a smart way to use leftover rice and cooked chicken. Instead of throwing food away, you can turn it into a brand-new meal. Chicken Fried Rice is great for lunch or dinner and can be adjusted easily. You can make it mild or bold, simple or loaded with extras. Even a 10-year-old can understand the steps and help with parts of the cooking (with adult supervision near the stove).
Why You Should Try Chicken Fried Rice
You should try Chicken Fried Rice because it is quick, easy, and very forgiving. That means if you change an ingredient or measure a little differently, it will still taste good. It’s perfect for busy days when you want real food but don’t want to cook for a long time. From start to finish, you can have it ready in about 25 minutes.
Another reason to try it is that everyone can customize their own bowl. Some people like more chicken, some like more veggies, and some like extra sauce. You can also make it less salty or add more flavor depending on your taste. It is cheaper than takeout and often tastes even better when made fresh at home.
Table of Contents
Table of Contents
Ingredients you’ll need for Chicken Fried Rice
Here is everything you need to make Chicken Fried Rice :
- 3 cups cooked rice best if it was cooked the day before and chilled
- 2 cups cooked chicken, diced small
- 2 tablespoons cooking oil vegetable or canola
- 2 eggs
- 1 cup mixed vegetables peas, carrots, corn, or chopped beans
- 3 green onions, sliced
- 2–3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional but tasty
- 1 teaspoon sesame oil optional
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger optional
How to Make Chicken Fried Rice
Step 1
Heat a large skillet or wok over medium-high heat and add one tablespoon of oil. Let the pan get hot before adding anything, because hot pans help prevent sticking and give better flavor. Add the diced cooked chicken and spread it out in the pan. Let it sit for a minute before stirring so it gets a light golden edge. Stir and cook for another 2–3 minutes until warmed through, then move the chicken to a plate and keep it nearby.
Step 2
Add the remaining tablespoon of oil to the same pan. Pour in the beaten eggs and let them cook without stirring for about 20–30 seconds so they start to set. Then gently stir and scramble them into soft pieces. Do not overcook the eggs they should still look a little soft because they will cook a bit more later. Push the eggs to one side of the pan.
Step 3
Add the garlic, ginger, and mixed vegetables into the empty side of the pan. Stir them slowly and cook for about 2–3 minutes until the vegetables are heated and slightly tender. If you are using frozen vegetables, there is no need to thaw them first just cook a little longer and stir often so extra water cooks off.
Step 4
Add the cold cooked rice to the pan. Break up any clumps using your spatula so the grains separate. Spread the rice out and let it sit for about one minute before stirring. This helps the rice lightly toast and gives better texture. Stir everything together rice, eggs, and vegetables until well mixed and evenly heated.
Step 5
Return the cooked chicken to the pan and mix it in. Drizzle soy sauce and oyster sauce over the rice, not all in one spot but spread around. Stir slowly and thoroughly so all the rice changes color evenly. Let the rice cook for another 2–3 minutes, stirring occasionally, so it absorbs the sauce and flavors.
Step 6
Turn off the heat and add sesame oil, black pepper, salt if needed, and sliced green onions. Give everything one last gentle stir. Taste and adjust you can add a little more soy sauce if you want it stronger. Serve hot and fresh for the best flavor.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large skillet or wok
- Cutting board
- Sharp knife
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Small bowl for eggs
- Plate for cooked chicken
- Stove or cooktop
Tips and Variation Ideas
Chicken Fried Rice works best with cold, day-old rice because fresh rice is too soft and sticky. Cold rice is drier, which helps it fry instead of clump. If you only have fresh rice, spread it on a tray and cool it in the fridge for 30–45 minutes before using.
Cut all ingredients into small, even pieces. This helps everything cook quickly and makes each spoonful balanced. Always prepare and measure your ingredients before heating the pan because cooking moves fast once you start.
What can I serve with this Chicken Fried Rice ?
I love making this chicken fried rice when I want a quick and delicious meal. It’s perfect for a busy family dinner, and my daughter especially loves its simple flavors and tender chicken. I usually serve it with a fresh side dish, like a quick cucumber salad, and for drinks, fresh fruit juice or a glass of orange juice are great options. Easy to prepare, convenient, and bursting with flavor, this dish is always a favorite.
Commonly Asked Questions
Can I use freshly cooked rice for chicken fried rice ?
Yes, but let it cool first so it dries out a bit and doesn’t turn mushy.
Can I use brown rice instead ?
Yes, brown rice works great and adds extra fiber.
How do I keep rice from sticking ?
Use a hot pan and enough oil, and don’t stir constantly at first.
Can I freeze chicken fried rice ?
Yes, freeze up to 2 months and reheat well before eating
How do I reheat it without drying out ?
Add a small splash of water and heat while stirring.
Chicken Fried Rice
Course: Main CourseCuisine: Asian, ChineseDifficulty: Easy4
servings15
minutes10
minutes420
kcal25
minutesChicken Fried Rice is a quick and tasty one-pan meal made with cooked rice, chicken, vegetables, eggs, and simple sauces. It’s perfect for using leftovers and makes a fast, filling lunch or dinner that the whole family will enjoy.
Ingredients
3 cups cooked rice best if it was cooked the day before and chilled
2 cups cooked chicken, diced small
2 tablespoons cooking oil vegetable or canola
2 eggs
1 cup mixed vegetables peas, carrots, corn, or chopped beans
3 green onions, sliced
2–3 tablespoons soy sauce
1 tablespoon oyster sauce optional but tasty
1 teaspoon sesame oil optional
½ teaspoon salt adjust to taste
¼ teaspoon black pepper
1 teaspoon minced garlic
½ teaspoon grated ginger optional
Directions
- Heat a large skillet or wok over medium-high heat and add one tablespoon of oil. Let the pan get hot before adding anything, because hot pans help prevent sticking and give better flavor. Add the diced cooked chicken and spread it out in the pan. Let it sit for a minute before stirring so it gets a light golden edge. Stir and cook for another 2–3 minutes until warmed through, then move the chicken to a plate and keep it nearby.
- Add the remaining tablespoon of oil to the same pan. Pour in the beaten eggs and let them cook without stirring for about 20–30 seconds so they start to set. Then gently stir and scramble them into soft pieces. Do not overcook the eggs they should still look a little soft because they will cook a bit more later. Push the eggs to one side of the pan.
- Add the garlic, ginger, and mixed vegetables into the empty side of the pan. Stir them slowly and cook for about 2–3 minutes until the vegetables are heated and slightly tender. If you are using frozen vegetables, there is no need to thaw them first just cook a little longer and stir often so extra water cooks off.
- Add the cold cooked rice to the pan. Break up any clumps using your spatula so the grains separate. Spread the rice out and let it sit for about one minute before stirring. This helps the rice lightly toast and gives better texture. Stir everything together rice, eggs, and vegetables until well mixed and evenly heated.
- Return the cooked chicken to the pan and mix it in. Drizzle soy sauce and oyster sauce over the rice, not all in one spot but spread around. Stir slowly and thoroughly so all the rice changes color evenly. Let the rice cook for another 2–3 minutes, stirring occasionally, so it absorbs the sauce and flavors.
- Turn off the heat and add sesame oil, black pepper, salt if needed, and sliced green onions. Give everything one last gentle stir. Taste and adjust you can add a little more soy sauce if you want it stronger. Serve hot and fresh for the best flavor.
Notes
- If using fresh rice, chill it before frying.
- Use a wide pan so rice can spread out.
- Use frozen mixed veggies for speed.
- Stir with a spatula to break rice clumps.
