Chicken Fried Rice
This Chicken Fried Rice is a fast, flavorful weeknight dinner made with simple, real ingredients you always have on hand. Tender shredded chicken, soft scrambled eggs, peas, carrots, and perfectly seasoned rice come together in one skillet, giving you a complete meal in under 20 minutes. It's the easiest way to turn leftover rice and chicken into something fresh and satisfying.
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A Quick Look at the Recipe
✅ Recipe Name: Chicken Fried Rice
🕒 Ready In: ~20 minutes
👪 Serves: 4
🍽 Calories: ~415 per serving (estimated)
🥣 Main Ingredients: Rice, shredded chicken, peas, carrots, onion, eggs, soy sauce
📖 Dietary Info: Dairy-free, gluten-free option (use tamari or coconut aminos)
👌 Difficulty: Very easy - one-pan, beginner-friendly
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Unlike takeout versions loaded with oil or long lists of sauces, this recipe keeps things clean and wholesome. Everything cooks in one pan, sauté the veggies, scramble the eggs, stir in the rice and chicken, and finish with soy sauce. The result is a cozy, hearty bowl of fried rice with plenty of protein, vegetables, and classic comfort-food flavor.
If you love quick one-pan meals, try our Honey Mustard Chicken, veggie-packed Grilled Chicken Salad, or easy Firecracker Meatballs next. They all use the same simple, from-scratch approach that makes this Chicken Fried Rice a weeknight favorite.
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Why You'll Love This Chicken Fried Rice:
Quick and satisfying: A complete meal ready in under 30 minutes.
Perfect for leftovers: Great way to use up extra rice or chicken from a previous meal.
Customizable: Add your favorite vegetables, swap proteins, or adjust seasonings to taste.
One-pan meal: Easy cleanup with everything cooked in one skillet.
Better than takeout: Fresh, flavorful, and made with wholesome ingredients.
Key Ingredients:
- peas. Provide color and freshness, use frozen or fresh depending on availability.
- eggs. Add protein and richness, giving the fried rice that classic texture.
- rice. Day-old rice works best, it's slightly dry, which helps prevent clumping.
- shredded chicken. Use leftover or rotisserie chicken for convenience; both white and dark meat work well.
- soy sauce. Brings savory depth and saltiness, use low sodium if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the chicken: Use leftover turkey, ground chicken, ground beef, shrimp, or tofu. Rotisserie chicken works perfectly.
- Use different vegetables: Add broccoli, corn, cabbage, bell peppers, edamame, or zucchini. Frozen mixed vegetables also work well.
- Make it spicy: Stir in sriracha, chili flakes, or sambal oelek. Spicy mayo drizzled on top is great too.
- Use any rice you have: Long-grain, jasmine, basmati, brown rice, or even cauliflower rice all work. Day-old rice gives the best fried rice texture, but fresh cooked rice is fine if cooled.
How to Make Chicken Fried Rice:
- Step 1: Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion, peas and carrot, sautéing until the vegetables start to soften, about 3-4 minutes.
- Step 2: Push the vegetables to one side of the skillet. Crack the eggs into the cleared space, scrambling them until fully cooked, then mix with the vegetables.
- Step 3: Add the cooked rice and shredded chicken to the skillet. Stir everything together to distribute the ingredients evenly.
- Step 4: Pour the soy sauce over the rice mixture, stirring thoroughly. Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Recipe Notes & Tips:
- Use cold rice: Freshly cooked rice can become mushy, day-old or chilled rice gives the best fried rice texture.
- Cook on high heat: A hot skillet helps the rice crisp up and keeps it from sticking.
- Scramble eggs separately: Cook them before mixing with the rice to keep distinct pieces throughout the dish.
- Don't overcrowd the pan: Work in batches if needed to ensure everything fries instead of steams.
- Customize your veggies: Add bell peppers, corn, broccoli, or green onions for extra color and flavor.
- Boost flavor: A splash of sesame oil or a sprinkle of garlic powder adds extra depth.
- Protein swap: Try shrimp, pork, or tofu instead of chicken for a different twist.
- Make it spicy: Stir in chili flakes or sriracha for a kick.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled fried rice in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to refresh the texture.
Chicken Fried Rice FAQs:
Yes, but it's best to let the rice cool completely first. Fresh hot rice can become mushy, so spread it on a baking sheet for 10-15 minutes to release steam before adding it to the skillet.
Absolutely. Rotisserie chicken works perfectly and adds great flavor. Just shred 2 cups and stir it in with the rice.
Absolutely! Try bell peppers, zucchini, mushrooms, or green onions for added texture and flavor.
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Chicken Fried Rice
Ingredients
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion, peas and carrot, sautéing until the vegetables start to soften, about 3-4 minutes.
- Push the vegetables to one side of the skillet. Crack the eggs into the cleared space, scrambling them until fully cooked, then mix with the vegetables.
- Add the cooked rice and shredded chicken to the skillet. Stir everything together to distribute the ingredients evenly.
- Pour the soy sauce over the rice mixture, stirring thoroughly to ensure that the rice is evenly coated and the flavors are well combined.
- Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Nutrition
Notes
- Use cold rice: Freshly cooked rice can become mushy, day-old or chilled rice gives the best fried rice texture.
- Cook on high heat: A hot skillet helps the rice crisp up and keeps it from sticking.
- Scramble eggs separately: Cook them before mixing with the rice to keep distinct pieces throughout the dish.
- Don't overcrowd the pan: Work in batches if needed to ensure everything fries instead of steams.
- Customize your veggies: Add bell peppers, corn, broccoli, or green onions for extra color and flavor.
- Boost flavor: A splash of sesame oil or a sprinkle of garlic powder adds extra depth.
- Protein swap: Try shrimp, pork, or tofu instead of chicken for a different twist.
- Make it spicy: Stir in chili flakes or sriracha for a kick.
Super good combination of savory and a little sweetness. I could eat this everyday.