You know that fried rice you always crave at your favorite takeout place?

The one that’s got juicy chicken, fluffy rice, and all that savory, garlicky goodness?

Well, you’re about to make it at home—and honestly, it’s going to taste even better.

This chicken fried rice is quick, simple, and packed with flavor.

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs (cut into bite-size pieces)

• 1 tbsp soy sauce

• 1/2 tsp black pepper

• 1 tsp cornstarch

For the Fried Rice:

• 3 cups cooked jasmine rice (preferably day-old and cold)

• 2 tbsp vegetable oil or sesame oil

• 1 cup frozen peas and carrots (thawed)

• 1/2 cup chopped onion

• 2 cloves garlic, minced

• 2 eggs, beaten

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (optional, but so good)

• 1 tsp toasted sesame oil (optional)

• Salt and pepper to taste

• Sliced green onions for garnish

How to Make Chicken Fried Rice

Step 1: In a bowl, mix chicken with soy sauce, black pepper, and cornstarch. Let it marinate for 10 minutes.

Step 2: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove and set aside.

Step 3: Add another tablespoon of oil to the same pan. Add onions and garlic; stir-fry until fragrant (about 1 minute).

Step 4: Push onions to one side of the pan. Pour in beaten eggs and scramble until just set.

Step 5: Add cold rice, breaking up clumps with your spatula. Stir everything together.

Step 6: Add peas and carrots, cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir-fry until heated through and well combined.

Step 7: Taste and adjust seasoning. Garnish with green onions and serve hot.

Tips for the Best Fried Rice

• Use cold, day-old rice for the best texture.

• Marinate the chicken for extra flavor.

• Don’t overcrowd the pan; cook in batches if needed.

• A hot pan helps everything fry instead of steaming.

• Add a splash of extra soy sauce or sesame oil at the end if needed.

Variations You Can Try

• Add chopped bell peppers or bean sprouts.

• Use shrimp or tofu instead of chicken.

• Make it spicy with a bit of sriracha or chili oil.

• Try pineapple for a sweet twist.

Serving Suggestions

• Serve with egg rolls or spring rolls.

• Pair with a cucumber salad or miso soup.

• Top with a fried egg for extra richness.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in a skillet over medium heat or in the microwave.

• You can freeze it, but fresh is best for texture.

FAQs

Q: Can I use freshly cooked rice?

A: You can, but spread it out and let it cool so it doesn’t get mushy.

Q: Is oyster sauce necessary?

A: No, but it adds depth. You can skip it or use hoisin sauce instead.

Q: Can I add other veggies?

A: Absolutely. Corn, mushrooms, broccoli—whatever you’ve got on hand.

Q: Is this gluten-free?

A: Use tamari instead of soy sauce and make sure all other ingredients are GF.

Conclusion

This chicken fried rice is your new go-to for fast, flavorful comfort food.

Perfect for busy weeknights or when that takeout craving hits.

Try it once, and you’ll keep coming back.

You Might Also Want To Try

• Cheesy Chicken Noodle Casserole
•  Crispy Chicken Tenderloin Recipe
• Best Chicken Curry Recipe

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Continue to Content

Chicken Fried Rice

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This easy Chicken Fried Rice is packed with juicy chicken, fresh veggies, and fluffy rice all cooked together in a savory sauce.

Print

Ingredients

• For the Chicken:
• 1 lb boneless, skinless chicken breast or thighs (cut into bite-size pieces)
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1 tsp cornstarch
• For the Fried Rice:
• 3 cups cooked jasmine rice (preferably day-old and cold)
• 2 tbsp vegetable oil or sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional, but so good)
• 1 tsp toasted sesame oil (optional)
• Salt and pepper to taste
• Sliced green onions for garnish

Instructions

Step 1: In a bowl, mix chicken with soy sauce, black pepper, and cornstarch. Let it marinate for 10 minutes.

Step 2: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove and set aside.

Step 3: Add another tablespoon of oil to the same pan. Add onions and garlic; stir-fry until fragrant (about 1 minute).

Step 4: Push onions to one side of the pan. Pour in beaten eggs and scramble until just set.

Step 5: Add cold rice, breaking up clumps with your spatula. Stir everything together.

Step 6: Add peas and carrots, cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir-fry until heated through and well combined.

Step 7: Taste and adjust seasoning. Garnish with green onions and serve hot.

Notes

Rice matters: Day-old, chilled rice is key—it fries better and doesn’t turn mushy.

Customize it: This recipe is super flexible. Add whatever veggies or protein you have on hand.

Don’t skip the marinade: Even 10 minutes makes the chicken more flavorful and tender.

Work fast: Have everything prepped before you start cooking—stir-frying moves quickly!

Nutrition Information

Yield 4
Amount Per Serving Calories ~400 per serving

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