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Chicken Fried Rice is one of the best weeknight dinners around! It’s a homemade version of my favorite take-out classic. We all had that ham fried rice growing up but move over ham because the chicken variation is 100 times better!
The whole family will love this protein packed, hearty chicken and brown rice combo.
The BEST Chicken Fried Rice Recipe
This chicken fried rice will easily become one of your go-to dinners! It’s easy, it calls for basic ingredients, it’s hearty and filling and it’s perfectly flavorful.
Plus it’s quick to make and clean up is a breeze. It also makes perfectly delicious leftovers if you are lucky enough to have any left, or make it ahead for meal prep for the next couple of days.
It’s also an easy recipe to customize and swap out with another protein and you could even add in other vegetables.
Watch the Chicken Fried Rice Video:
What Ingredients go into Chicken Fried Rice?
- Brown rice – leftover rice from the day before works best. White rice will work great here too.
- Chicken breasts – I like to dice the chicken into very small pieces about 1/2 – 3/4-inch, it makes it the perfect size for this fried rice.
- Toasted sesame oil – this oil is very strong and a little goes a long way. This ingredient adds lots of flavor to this dish.
- Vegetable oil (or canola oil) – this is used for sautéing (along with the sesame oil so you won’t use to much of that and sesame oil on it’s own has a low smoke point).
- Frozen peas and carrots blend – I like to use the frozen vegetable here to save time, but fresh will work too you’ll just have to longer so they’ll become tender enough.
- Green onions – feel free to add more green onions to taste.
- Garlic – only use fresh garlic here for best flavor.
- Eggs – you can add 3 eggs here to stretch the recipe a bit. If it’s easier for you, you can stir in a bowl with a fork first then add to the skillet.
- Low-sodium soy sauce – if you have regular sodium soy sauce that will work too, just start with 2 Tbsp and add more if needed.
How to Make Chicken Fried Rice
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
- Add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes.
- Transfer chicken to a plate or a piece of foil and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
- Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
- Push veggies to edges of pan.
- Add eggs in center and cook and scramble until just set.
- Return chicken to skillet along with rice.
- Add in soy sauce and season with salt and pepper to taste.
- Toss everything together and serve warm with Sriracha to taste if desired.
How is this Healthier than Traditional Fried Rice?
This is healthier than the traditional fried rice since uses brown rice and chicken in place of the traditional white rice and ham. Plus it uses low sodium soy sauce instead of the higher salt content traditional soy sauce.
Can I Make it with Cauliflower Rice?
I actually have a delicious Cauliflower Chicken Fried “Rice” recipe HERE for a lower carb option.
Can I Substitute Chicken Thighs?
Boneless skinless chicken thighs will work great here too, you’ll just need to add a couple of extra minutes cook time to the chicken. As always test the center temperature to 165 degrees on an instant read thermometer to test for doneness.
Can I Use Shrimp or Ham instead of Chicken?
Yes. Shrimp or ham can be used here as well. If using shrimp use small shrimp and you’ll only need to cook about 1 minute per side, and if using ham use 1 1/2 cups and i will only needed to be heated through since it’s pre-cooked.
How Much Dry Rice to Equal Prepared Rice?
You’ll want to start with about 1 1/4 cups dry brown rice to equal 3 cups cooked rice. But if you’re like me you’ll just make extra to have for another meal.
The House Special – a fully loaded, fabulous Chicken Fried Rice!! With seasoned chicken, vegetables, fluffy egg and pops of salty bacon, this fried rice recipe is one that’s worthy of serving as a meal instead of as a fried rice side dish.
Don’t be fooled by recipes claiming to be “better than take out” that call for nothing more than soy sauce for flavour. It takes more than that for an authentic chicken fried rice – just ask your friendly local Chinese restaurant!!
Chicken Fried Rice
After Monday’s simple yet-myth-busting How To Cook Rice post, I thought I’d follow up with a quick ‘n easy recipe today. Using rice of course. My “House Special” chicken fried rice!! ?
I know going with fried rice is an obvious option, and not the first I’ve shared at that. But I wanted to share a Chicken Fried Rice recipe which I haven’t done before specifically because while it’s very easy to say to people “oh, just cook up some chook before you toss in everything else!” in the notes of my everyday Fried Rice recipe, it’s just cleaner to have a recipe dedicated to Chicken Fried Rice.
And actually, the steps are a little different. ?
So that’s what I’m sharing today!
What you need
Here’s what you need for Chicken Fried Rice.
For the Fried Rice Sauce:
Soy sauce – either light or all purposes is fine here. DO NOT use dark soy sauce, it’s too intense. Maggie seasoning would also work but reduce the quantity a bit (it’s saltier!).
Oyster sauce can be substituted with either fish sauce + hoisin sauce (best!) or just hoisin sauce (though you will get a slight Chinese Five Spice Flavour which is lovely!)
Chinese cooking wine (Shaoxing Wine) (or Mirin or dry sherry) is the “secret ingredient” in fried rice. I really encourage you to get your hands on it if you can (or Mirin or dry sherry) because it really makes all the difference, adding complexity and depth to the sauce to make it stack up to Chinese restaurant fried rice! No alcoholic sub – see recipe notes, use chicken or vegetable stock powder / granulated bouillon.
And for the Add-Ins:
Day old cooked rice that’s been refrigerated – because the rice dries out and becomes crumbly which is what you need so your fried rice isn’t clumpy and mushy
Bacon – because it adds a load of flavour into fried rice and is the next best option to Chinese sausage (bit pricey in non Asian stores) or Chinese BBQ Pork (never have leftovers!) which is what restaurants typically use. Ham is also ideal!
Diced veg – go with what you want here, anything that’s dice-able and stir-fry-able. I typically use diced carrot, frozen corn and frozen peas (easy, quick, classic Chinese).
Egg – because we all love the fluffy egg bits in fried rice!
Green onion – for a bit of freshness and colour;
Chicken – oh yes, because this is a Chicken Fried Rice after all! ? (Feel free to sub with other proteins)
Onion and garlic – essential flavour base.
How to make it
As with all stir fries, once you start cooking, Chicken Fried Rice comes together very quickly so have everything chopped and ready to throw into the wok – or skillet!
The only thing worth noting is that I cook the egg first, then take it out and add it back in later. In my classic side-dish Fried Rice recipe, I cook the egg without taking it out – which you can get away with doing because there’s less “stuff” in the fried rice so it’s easy enough to handle.
With Chicken Fried Rice, there’s more “stuff” in it and if you try to cook it all up in one go, it gets a little much.
What to serve with Chicken Fried Rice
I happily serve this as a meal because while one ordinarily assumes fried rice is carb heavy, in actual fact this recipe only calls for 2 cups of cooked rice compared to almost 4 cups of other “stuff” (chicken, veg, bacon).
It sounds out of whack, but you can see from the photos that it looks just as it should – like a fully loaded Chicken Fried Rice!
And it is of course suitable for serving as a side with anything Chinese or Asian for that matter, but I’d avoid things with very strong kapow flavours, like Thai Red Curry or Kung Pao Chicken because this Fried Rice has enough flavour in itself.
Milder stir fries on the other hand like Beef and Broccoli, Cashew Chicken, Prawn Stir Fry and Chop Suey Chicken Stir Fry would be fabulous.
Also, some more ideas for how to serve Chicken Fried Rice:
MAKE A MEAL OUT OF STARTERS
Make a meal out of dishes ordinarily served as starters by adding a side of Fried Rice. Things such Hot and Sour Soup, Chinese Corn Soup, Spring Rolls, Chinese Lettuce Wraps (San Choy Bau) or Egg Foo Young.
Watch how to make it
This is an easy, classic chicken fried rice recipe you can make for a quick dinner on any weeknight. It’s also heavier on the chicken than what you’d get from takeout!
Limited by the low prices they need to charge to get by, takeout restaurants keep the chicken pieces small and the vegetables at a minimum. Because chicken isn’t the most flavorful protein on offer, I generally choose beef, pork, or shrimp when I order fried rice. This recipe remedies that flavor gap with juicy chunks of chicken and lots of crunchy vegetables.
Our already popular Classic Pork Fried Rice is hard to beat if you use fresh Chinese roast pork (char siu), but for those of you who don’t eat pork—or just happen to have a chicken breast in the freezer—chicken fried rice is a great choice.
Note: This recipe was originally published in October 2015. We have updated it with clearer instructions and metric measurements. The recipe is still the same. Enjoy!
Customize This Chicken Fried Rice!
Remember, this recipe is only a template. I used onions, eggs, bean sprouts, and scallions, but you can customize to your heart’s content.
Add mushrooms, peas, or carrots. Cut your chicken into smaller pieces if you like. Omit the onions, use black pepper instead of white pepper… I think you get the point.
One word of advice: If you’ve never made chicken fried rice before, then follow these directions as written just once. Then next time, you can make adjustments according to your own tastes and experiment with variations.
Chicken Fried Rice Recipe Instructions
Combine the chicken and marinade ingredients (soy sauce, cornstarch, sesame oil, and oil). Set aside while you prepare the rest of the ingredients.
For more information and preparing chicken for stir fries, see my post on Chicken Velveting: 101.
In a small bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper. This is the sauce you’ll add to the rice. It’s much easier to have it combined and ready to go before you start cooking.
(If you have questions about light and dark soy sauce, check out our extensive article on soy sauce.)
Fluff your cooked rice with a fork or with your hands. (You can rinse your hands in cold water if the rice starts sticking to them.) If you are using cold leftover rice, try to break up the clumps as best as possible.
Heat the wok over medium high heat, and add 1 tablespoon of oil. Add the eggs and scramble them until just cooked. Start scooping them up when they look like they are almost set.
Set aside. They will continue to cook in the bowl and you will cook them again in the rice. I’m only harping on this because you don’t want dried egg bits in your chicken fried rice!
Heat the wok until just smoking and spread another tablespoon oil around the perimeter. Sear the marinated chicken in one layer for 20 seconds.
Stir-fry the chicken until about 80% done. Remove the chicken, and set aside.
With the wok over medium high heat, add another tablespoon of oil, and sauté the onions until translucent.
Add the rice, and use your metal spatula to flatten out and break up any large clumps.
When it comes to fried rice, leftover rice is best. But how exactly do you make the rice in the first place?
If you have not purchased a rice cooker yet, then you really should consider it. They’re a kitchen lifesaver, and we recommend a really simple one without too many bells and whistles. Check out our Chinese Cooking Tools page for more information and some useful links to products.
If you don’t have a rice cooker, check out our instructions for foolproof stovetop rice and steamed rice.
If the rice is cold from the refrigerator, continue stir-frying to warm it up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily.
If you made the rice fresh, it will cook faster. Just make sure that the rice isn’t too wet, as it will make frying it difficult.
Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce.
You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
Now add the chicken and any juices from the bowl you set aside earlier and stir fry for another minute.
Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds.
Then gather all of the rice into the middle of the wok. This lets the sides of the wok heat up. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok, and stir-fry for another 20 seconds.
This step gives you a little of that extra “wok hei” that you taste when you get fried rice from a good Chinese restaurant.
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Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple, 20 minute dish tastes just like take out!
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On nights when I don’t feel like making dinner, but want to save picking up take out for the end of the week or weekend, I make Easy Chicken Fried Rice. This customizable dish is SO quick, SO easy and, although I’m showing you how to make chicken fried rice, I usually use whatever we’ve got on hand in the fridge or freezer.
We blaze through a wok of it incredibly fast – it’s delicious, cheap, and did I mention quick? It takes longer for it to cool down to a temperature that Cameron doesn’t consider “spicy” than it does to actually cook!
Chicken Fried Rice Ingredients
I can say with 99% certainty that you’ve already got all the ingredients needed to make a batch of fried rice on hand in your refrigerator and cupboards. You’ll need:
- White rice
- Frozen vegetables
- Sesame or wok oil
- Chicken breast or thighs
- Butter (yes, BUTTER!)
- Gluten free tamari, or traditional soy sauce if you don’t need to eat gluten free.
Tips for Making Fried Rice
- Use leftover rice. Cold leftover rice works great for fried rice, so don’t toss extra cooked rice if you’ve got it from a meal during the week. I’ll show you my go-to method for cooking rice fresh below.
- No chicken? No problem! This recipe is great when made with chopped shrimp, leftover steak, shredded pork, smoked rib meat, or chopped kielbasa. Or, go meatless and double up on the vegetables.
- Pump up the veggies. If you want to pump up the nutrition of this recipe even more, you can replace some of the white rice with cauliflower rice in a 1:1 ratio. Add it when sauting the frozen vegetables.
- Gluten free? If you need to eat gluten free, be sure to use gluten free soy sauce, ie gluten free tamari. My favorite brand is San-J and I prefer their low-sodium variety.
Step 1: Prepare the Rice
Start by making the rice, or you can use 3 cups leftover cooked rice. To a small saucepan add long grain white rice (I like Lundberg Farms) plus water, a drizzle of extra virgin olive oil, and a pinch of salt. Bring to a bubble then turn the heat down to medium-low, place a lid on top, and simmer for 10 minutes. The water should just BARELY be bubbling.
Very-Veggie Spaghetti Squash
Remove the pan from the heat then let it sit with the lid on for 5 minutes before fluffing the rice with a fork and spreading it out onto a plate. Rice = done!
Step 2: Stir Fry the Chicken
Heat a large wok or skillet over high heat then add sesame or wok oil. Once hot, add chopped chicken breast seasoned with salt and white pepper then stir fry until cooked through, 2-3 minutes. Remove to a plate then set aside.
Step 3: Stir Fry the Vegetables
Heat an additional teaspoon oil then, once hot, add frozen vegetables and stir fry until tender. Again, use whatever you’ve got in the freezer – I usually use peas and sweet corn. Add minced garlic then stir fry for another 30 seconds or so, being careful to not let it burn.
Step 4: Scramble the Egg
Scoot the vegetables to the side of the wok then add an egg whisked with sesame oil into the center and scramble.
Step 5: Add Butter (Trust Me)
Add a couple pats of butter then allow it to melt. I know, I know – butter in fried rice? Trust me – it’s DELISH!
Once melted, add the cooked chicken and rice then toss to combine and heat everything through.
Step 6: Drizzle in GF Tamari or Soy Sauce
Last step is to drizzle in reduced sodium gluten free Tamari (or soy sauce if you don’t need to eat gluten free) then toss again to combine.
That’s all she wrote! I like to let the fried rice cool a little before serving as you can taste the ingredients so much better when it’s not piping hot. I hope you love this super simple, quick and easy weeknight dinner recipe – enjoy!
Chicken fried rice recipe with step by step photos. Easy, flavorful & restaurant style chicken fried rice with soft, tender & succulent pieces of chicken. This recipe is one of the best you can make at home under 15 minutes if you have the precooked rice ready.
Most of us love the chicken fried rice from Chinese restaurants & take outs. This detailed post will help you make the best chicken fried rice that is full of flavors & deliciousness.
It is highly impossible to replicate the flavors of Chinese foods made in restaurants as they use a Chinese wok. Using a carbon steel wok on a large burner would typically emit a smoky aroma to the fried rice.
A regular pan can never bring in such flavors. Over the years I have found that using a carbon steel wok or cast iron pan can bring similar flavors to some extent but not the same. So if you have a carbon steel wok, cast iron skillet or a pan do use it.
Chicken fried rice is made differently in each place and region. Here are some tips to help you choose your ingredients.
Tips to make chicken fried rice
- Always use al dente cooked non sticky & non mushy rice to make fried rice.
- You can choose medium to long grain rice that suit your taste. I personally prefer basmati rice.
- Ensure the rice is cooled completely before using it in the recipe. We do not eat leftover, stale or refrigerated rice at home so I cook the rice one hour ahead of making the fried rice. Cool it completely and use.
- You can cook the rice in a cooker, pot or instant pot. I personally prefer cooking it in a large pot with surplus water.
- When the rice is cooked al dente I drain the rice to a colander and cover it quickly. This helps the rice to fluff up well and prevent drying up.
- Some restaurants use broth to cook the rice as it flavors up the fried rice. If you have it then cook the rice in broth.
- Chop the chicken to small cubes or pieces. This helps it to get cooked well while frying it. Large chunks of chicken usually turn harder and rubbery as they need to be cooked for longer.
- I use raw chicken to make the fried rice. However you can also use precooked or boiled chicken.
Egg or corn starch
- Usually restaurants coat the chicken either with egg or corn starch before frying. Both these ingredients help the chicken to remain moist & juicy preventing it from turning rubbery or chewy.
- I personally do not prefer both so I brine the chicken in buttermilk for 4 hours to overnight before making the fried rice. But my family loves the egg coated chicken as it flavors up the fried rice. In this post I have used egg but given the substitutions.
- Soya sauce is the key ingredient to make a flavorful fried rice. To spice up the chicken fried rice, I sometimes use schezwan sauce or sriracha. So you can throw in your favorite sauces to add flavor and taste.
- Sometimes I skip all the sauces and use egg to flavor up the dish. For the heat I use green chilies and pepper.
- Scallions or spring onions: We love our chicken fried rice with lots of green onions as they add nutrition, flavor & taste. You can also skip and just use regular onions if you do not have spring onions.
- Bell peppers is another veggie you can use generously.
For more nutrition you can also add carrots, peas, corn & mushrooms if you like. These are the veggies I do not use in a chicken fried rice.
This chicken fried rice is amazing on its own and does not need any sides. Veg manchurian, chicken manchurian or gobi manchurian go well as sides.
You can also serve this with vegetable soup, clear soup or chicken soup.
Preparation for Chicken fried rice
1. Wash rice in lot of water and soak for 20 mins. Drain off and cook in 3 to 4 cups water. When the rice is cooked al dente, drain it to a colander.
The rice must be firm and almost cooked but not mushy. Cover and rest for a while. Fluff up with a fork and cool completely.
2. Meanwhile prepare the veggies and garlic. You can also use green chilies for extra heat.
3. Ensure your chicken is cut to bite sized pieces. Add pepper, salt and 2 tbsps egg white. Instead of egg you can also add ¾ tbsp corn starch or corn flour. Mix this up well.
How to make chicken fried rice
4. Pour 1.5 tbsps oil to a hot wok or pan. When the oil turns hot, add the chicken. Stir fry for 3 to 4 mins stirring often. If the egg sticks to your pan, just scrape off with the spatula.
5. You can check if the chicken is cooked at this stage. Mine gets done under 4 mins. Push the chicken to one side of the pan. Then beat the rest of the egg and pour it.
6. Scramble it and fry until the egg is cooked through yet soft. Do not overcook. Remove it to a plate.
7. Pour another half tbsp oil and fry the garlic on the highest flame.
8. Then add spring onion whites, chilles (optional) and bell peppers. Stir fry for 1 to 2 mins.
9. Add the rice, soya sauce and pepper. You can also add your favorite sauces. Stir fry for a minute.
10. Add the chicken and the egg. Taste and add more salt or sauce at this stage.
Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cups cooked white rice, cold
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 cup cooked, chopped chicken meat
- Step 1
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Reviews ( 1453 )
Most helpful positive review
Excellent, easy recipe. I rinse the rice in cold water, so I don’t have to wait. I also decreased the pepper because it’s got a little too much zip.
Most helpful critical review
Make sure your rice is COLD before you stir fry.
- 5 star values:
Excellent, easy recipe. I rinse the rice in cold water, so I don’t have to wait. I also decreased the pepper because it’s got a little too much zip.
Make sure your rice is COLD before you stir fry.
Love this one! I used thawed frozen mixed vegis and added them after everything. Made for a very quick and easy recipe. I do recommend that you have everything chopped and ready to add before you actually start cooking as this cooks very quickly and leaves no time in between. My 3yo loves fried rice when we are out so this was an excellent dinner for her! And I could chop the vegis and chicken into bite sizes for her and not worry about her trying to stuff something too big into her mouth! And the rest of the family loves it just as well, even my super picky husband (who seems to never eat anythign I make! LOL)
This is one of those recipes you can easily tweek to your own tastes. I added peas and green onions at the end with the egg. Only used 1/2 of the pepper called for & used seasme oil instead of the veg. oil. Thought it made a very good side. Will make again!
very tasty fried rice. I love the combination of flavors and it tastes even better with the seasonings all incorporated in the fried rice. I made some rice then cooled it down, placed it in the refrigerator to chill. I had a lot of leftover rotisserie chicken from costco so I chopped that up in cubes. In a small bowl I beat 2 eggs with a little water and melted a little butter in a skillet. I placed the egg mixture in the pan and heated it up until the egg set. I flip it over for another minute then set it aside to cool. In the same skillet I added sesame oil, heated it up, added a half onion, chopped and minced up. I let the onions cook down a bit before adding the next ingredients. I had a red bell pepper that I diced up and I added that, then 1 garlic clove, little grated ginger, frozen peas and carrots. When the onions were almost translucent I added in the diced chicken and then rice. I broke up the chilled rice while it was heating up in the pan to combine everything. I then seasoned with black pepper, a little salt, added 1T of soy sauce and about 2T of oyster sauce to taste. I continued to stir to mix everything in well. Lastly I added in the eggs, cut up in strips and then garnished with chopped green onions. The dish was colorful and a meal in itself with the chicken meat and veggies I added to the fried rice. A perfect tasty meal that I served along with “bacon-y bok choy”, also from this website!
This was super easy and tasted yummy. I added a some fresh ginger (since I had some) and 2 cloves of garlic. I used sesame oil as it just adds a bit more of an asian flair! It was great.. family loved it!
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This easy Chicken Fried Rice is loaded with golden brown chicken, sweet onions, carrots, peas, eggs, green onions and tastes so much better than your favorite Chinese Restaurant take out. You don’t know how good fried rice can be till 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 just 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 in a little bit of oil. Work in batches browning in a single layer. Plate the chicken covering 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. Now add a little butter and scramble the eggs just until set. Then plate the eggs with the veggies covering loosely with aluminum foil.
Add a little butter over medium/medium high heat. Once melted add the rice and sprinkle with 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.
Chicken fried rice, the take-out classic, started out as a way of using leftover rice. It is popular in Chinese, Thai, Japanese as well as in other Asian cuisines.
There is nothing complicated about chicken fried rice. Once you see how easy it is to make this stir fry, next time you crave this Asian comfort food for a weeknight dinner, consider making it yourself instead of ordering takeout.
The nice thing about this takeout copycat recipe is that it is so versatile. You can use virtually any type of vegetables you happen to have on hand—this dish is also great way to use those stray leftover veggies in your crisper. The harder and bigger the vegetable, such as broccoli or cauliflower florets, the longer it will need to cook, so allow extra time if necessary.
You can use any type of cooked rice but unless you have leftover rice, when you cook rice just to make this recipe, medium- or short-grain rice is the better option. Long-grain rice such as plain long-grain rice, basmati, or jasmine rice is high in amylose starch, the grains separate more and the rice is firmer and drier. Medium-grain and short-grain rice has a higher content of amylopectin starch, which makes it stickier.
Instead of shredded cooked chicken, you can also use cooked shrimp. Or, for a vegetarian version, you can use fried tofu cubes. You can also skip the protein altogether and serve it as a side dish. And if you have a smaller amount of leftover rice, you can easily cut the recipe in half.
Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.
Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.
less than 30 mins
less than 10 mins
- 1 tsp vegetable oil
- 1 large free-range egg, lightly beaten
- 2 spring onions, sliced
- 50g/1¾oz frozen peas
- 250g pouch microwavable rice
- large handful leftover roast chicken (or shop-bought cooked chicken), shredded
- 1 tsp toasted sesame oil
- 1 tbsp dark soy sauce
Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.
Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.
Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
Stir in the cooked egg, toasted sesame oil and soy sauce and serve.
You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot.
I never order chicken fried rice from restaurants because I know how easy it is to make at home. As I type this sentence, I am realizing how much I am turning into Mama Lin. But it’s true—anyone can cook this dish! All you need is rice, chicken, vegetables, eggs, and a few seasonings.
HOW TO COOK CHICKEN FRIED RICE
USING DAY-OLD RICE
One of the keys to cooking a good fried rice is making sure that the rice is the right consistency. You don’t want to use freshly cooked rice because there is still too much moisture the rice. Typically, you want to use day-old jasmine rice .
If you forget to make the rice ahead, I have a trick for you. Spread freshly cooked rice onto plates or a baking sheet and let it cool at room temperature for 1 to 2 hours. The rice should dry out a bit during this time.
For those of you looking for a guide on how to cook rice, here are my tips on how to cook perfect jasmine rice .
PREPARING VEGETABLES AND CHICKEN
If possible, try to chop everything into small, bite-sized pieces. Generally, I chop the vegetables into 1/4-inch pieces and the chicken into 1/2-inch pieces.
COOK INGREDIENTS SEPARATELY
When I’m making this fried rice, I first cook the eggs and chicken separately. Then, I add them to the vegetables and rice at the end. This prevents overcrowding in the wok when I’m cooking the ingredients.
I typically season my fried rice at the end with soy sauce, sesame oil, five-spice powder, and white pepper. If you are looking for variations, try flavoring the chicken fried rice with my teriyaki sauce or sweet chili sauce .