This easy Chicken Fried Rice recipe is a family favorite – quick, flavorful, and better than takeout! Juicy chicken, crisp-tender veggies, and perfectly seasoned rice all come together in one pan for a weeknight dinner that never disappoints.
It’s my go-to when I need something fast but still homemade, and bonus: Everyone always cleans their plate!
Why you should make this recipe
My first attempts at making Chicken Fried Rice were… let’s just say, not great. I used to think you could just toss everything into the pan at once and hope for the best. Turns out, there’s a little more to it than that. But once I nailed the method, I never looked back – and I’m so excited to share it with you.
You’ll love it because:
- Reduces food waste: Homemade fried rice is the perfect way to turn leftover rice into a quick, satisfying meal.
- Nutritious: Takeout-style fried rice sometimes gets a bad reputation for being greasy or bland, but this recipe gives you all the flavor without the heaviness. Plus, you can pack in plenty of veggies, which is a win when feeding kids!
- Budget-friendly (and eat-in-your-sweatpants friendly!): I love serving this Chicken Fried Rice alongside a chopped salad with an extra drizzle of soy sauce – almost feels like a restaurant meal! And I don’t have to leave my house or pay restaurant prices, which is a big win if you ask me.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken – I always use boneless, skinless chicken breast, but chicken thighs work just as well if you prefer a juicier bite. Just be sure to cut it into even, bite-sized pieces so it cooks quickly and evenly.
- Oil – A neutral oil like canola or peanut works best, but if I have it on hand, I love adding a little toasted sesame oil at the end for that extra takeout-style flavor.
- Vegetables – The frozen peas-and-carrots blend keeps things easy, but you can swap in whatever you have – edamame, corn, or even finely chopped broccoli work great. I also love the pop of color from the red bell pepper!
- Soy Sauce – I use regular soy sauce, but if you need a gluten-free option, tamari is a great substitute. Low-sodium soy sauce works, too – you might just want to taste and adjust the seasoning.
- Sweetener – A little honey or maple syrup balances out the salty soy sauce. If you prefer, you can use brown sugar instead.
- Eggs – Scrambling eggs directly in the pan keeps this a true one-pan meal. If you’re not a fan, you can leave them out, but they add great texture and protein.
- Rice – Day-old, chilled rice is key to getting that perfect fried rice texture. Make sure to swiftly refrigerate cooked rice, and use it straight from the fridge after max. 1 day of storage. Freshly cooked rice tends to be too soft and clumpy, but if you only have fresh rice, spread it out on a baking sheet and refrigerate it for 30 minutes before using. Either way, use your rice straight from the fridge, do not let it stand at room temp.
Note about the rice
I generally find long grain rice works best to make fried rice. I’ll usually only have regular long grain rice on hand, but Basmati or Jasmin rice work even better and I use those when my husband overdid the grocery shopping again, ha! What you should avoid are starchy short grain rice varieties (like risotto rice or sushi rice) – they are too sticky for fried rice.
>> What can you use instead of rice? You can use cooked Ramen noodles, cooked rice noodles, even cooked spaghetti! in place of the rice. I hear Cauliflower rice works, too, but I have yet to brave that road.
If you learn how to make fried rice once, you can really make it any way you like: With different vegetables, a different protein – or even with noodles instead of rice!
How to make Chicken Fried Rice
Let’s make some seriously delicious Chicken Fried Rice! Grab your biggest skillet or wok, and let’s get cooking.
1. Cook the chicken
Start by heating 1 tablespoon of oil in your skillet over medium-high heat. I like to use a big pan so nothing gets too crowded – when food is packed too tightly, it steams instead of browning, and we want that nice golden color on the chicken.
Once the oil is shimmering, add your 1 pound of diced chicken breast, already seasoned with a little salt and pepper.
Stir it around and let it cook for about 5–6 minutes, stirring occasionally. You’re looking for the pieces to be fully cooked through and lightly browned on the edges. If the pan looks too dry, you can add a little more oil as needed.
When the chicken is done, transfer it to a clean plate and set it aside. We’ll add it back in later!
2. Sauté the veggies
In the same pan (don’t wipe it out – those little browned bits add flavor!), add your second tablespoon of oil.
Toss in 1 medium finely chopped onion and 1 finely diced red bell pepper. Let them cook for about 2–3 minutes until they start to soften.
Next, add 1 cup of frozen peas and carrots straight from the freezer – no need to thaw! Stir everything together and let the veggies cook for another 3–4 minutes, just until they’re tender.
Now for the best part: flavor! Stir in 2 cloves of minced garlic (and 1 teaspoon of grated ginger if you’re using it). Let them cook for 30 seconds, just until fragrant. You don’t want to burn the garlic, so keep the heat at medium-high and stir constantly.
3. Add the rice and sauce
Now, push the veggies to one side of the pan so we can give the rice some direct heat.
Add in 3 cups of chilled, cooked rice (jasmine or long-grain works best) on the empty side of the skillet. Then drizzle over 3 tablespoons of soy sauce and 1 tablespoon of honey (or maple syrup).
Toss everything together until the rice is evenly coated, then spread it out into an even layer across the pan. This is where the magic happens – let it cook undisturbed for 2 minutes. This helps get those little crispy bits that make fried rice so good. Give everything a stir and cook for another 2 minutes, letting more rice crisp up.
👉 Tip: If your rice is clumping together, use the back of your spatula to gently break it apart. You must reheat chilled rice fully and properly, so make sure it is spread out all the way. If the rice is sticking too much, add a tiny splash of oil.
4. Scramble the eggs
Now, let’s get the eggs in there. Push everything to the edges of the pan again, making space for the eggs.
Pour in 2 beaten eggs right into the empty space and let them cook for a few seconds before stirring. Use your spatula to gently scramble them until just set. You don’t want to overcook the eggs here – they should still be soft and fluffy.
Once the eggs are ready, break them into small pieces and stir them into the rice and veggies.
5. Bring it all together
Time to bring back the chicken! Add your cooked chicken pieces back into the pan, along with 3 sliced green onions.
Stir everything together and let it heat through for 2–3 minutes. Give it a quick taste – does it need more soy sauce? A little more seasoning? Adjust as needed before taking it off the heat.
6. Serve and enjoy!
Turn off the heat and sprinkle with extra sliced green onions and sesame seeds if you like. Serve it up hot, straight from the pan.
Top tips for recipe success
- Cut everything evenly – The chicken and veggies should be similar in size so they cook evenly. I dice the onion and bell pepper to match the size of the peas and carrots for a balanced bite.
- High heat is key – Fried rice should be cooked over medium-high to high heat so everything sautés quickly instead of steaming. If your stove runs hot, keep an eye on the garlic so it doesn’t burn.
- Don’t overcrowd the pan – If your pan is too small, the rice and veggies won’t crisp up properly. Use a large skillet or wok and work in batches if needed.
- Let the rice crisp up – Spreading the rice in an even layer and letting it sit undisturbed for a minute or two helps create those delicious little crispy bits. It also serves the purpose of fully heating the rice, for food safety reasons.
- Push food to the side when adding eggs – Scrambling the eggs directly in the pan makes this a true one-pan meal, but you need space. Push everything to the edge before pouring in the eggs so they cook properly.
- Season to taste – Soy sauce brands vary in saltiness, so taste before serving. You can always add more, but you can’t take it out! If it needs a boost, a splash of soy sauce or a sprinkle of salt usually does the trick.
- Make sure to brown the chicken enough: The more nicely you brown it, the better the flavor of the finished dish will be!
Fried rice FAQs
A chicken stir fry with rice is quick and easy to whip up, especially if you have cooked rice on hand. But don’t worry, here’s my tips to make this with freshly cooked rice, too:
Cook the rice before you do anything else, then drain it and rinse it under cold water until cooled. Drain again well, then stick the rice in the freezer while you prepare the rest of the dish.
Helpful recipe hints
Recipe variations
- Shrimp Fried Rice – I’ve swapped the chicken for shrimp plenty of times! Just cook the shrimp for 2–3 minutes per side, then remove it and add it back at the end like the chicken.
- Veggie Fried Rice – Skip the meat and throw in extra veggies! I love adding diced zucchini, mushrooms, or even a handful of spinach at the end for a meatless meal.
- Spicy Fried Rice – If you like heat, drizzle in some sriracha or chili garlic sauce while cooking. I’ve also added a pinch of red pepper flakes to the oil before sautéing the veggies – so good!
- Pineapple Chicken Fried Rice – Sounds a little out there, but trust me – adding diced pineapple gives this a sweet and savory twist that’s super addictive. My kids love this one!
Storage?
I do not recommend reheating fried rice. Rice is an ingredient that spoils easily, and repeatedly chilling and reheating it increases the chances of food borne illness.
Perfect pairings
A stir fry with chicken and vegetables really is a full meal – if you don’t have the time, it’s perfectly acceptable to serve it by itself, at least it is in my house.
If you do want to round out the meal, try a chopped salad, spring rolls, egg rolls; or fresh fruit (pineapple!) or a fruit salad.
More takeout made at home
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Chicken Fried Rice
Recipe details
Ingredients
- 2 tablespoons oil canola, sesame, peanut, or a blend, or more if needed
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces and seasoned with salt and pepper
- 1 medium yellow onion finely chopped (about 1 cup)
- 1 cup frozen pea-and-carrot blend
- 1 red bell pepper finely diced
- 2 cloves garlic minced (plus 1 teaspoon grated ginger, optional)
- 3 cups cooked and chilled rice jasmine or long-grain
- 3 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 large eggs beaten
- 3 green onions sliced
- toppings to serve (optional; sesame seeds, toasted sesame oil, green onion…)
Instructions
- Cook chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and fully cooked (about 5–6 minutes). Remove the chicken from the skillet and set aside.
- Sauté vegetables: To the same skillet, add the remaining tablespoon of oil. Add the onion and red bell pepper, and sauté for 2–3 minutes. Add the carrot and pea blend and continue cooking for 3-4 minutes. Stir in the garlic (and ginger, if using) and cook for 30 seconds until fragrant.
- Add rice and sauce: Push the vegetables to one side of the skillet. Add the chilled rice to the other side and drizzle with soy sauce and honey (or maple syrup). Toss everything together and spread the rice out in an even layer. Cook undisturbed for 2 minutes, then stir and cook another 2 minutes to let the rice crisp slightly.
- Scramble eggs: Push the rice and vegetables to one side of the skillet. In the cleared space, pour in the beaten eggs. Cook over medium heat, stirring gently, until just set. Break the eggs into small pieces with a spatula and mix them into the rice.
- Finish: Add the cooked chicken and green onions to the skillet. Stir well to combine and cook for 2–3 minutes until everything is heated through.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Notes
Ingredient notes
- Rice – Use cold, day-old rice for the best texture. Fresh rice is quite soft – chill it for at least 30 minutes if needed. Leftover or freshly cooked rice needs to be chilled immediately for up to 1 day, and used cold from fridge!
- Chicken – Breast or thighs work; cut into even, bite-sized pieces for even cooking.
- Oil – Use a neutral oil (canola, peanut) for cooking; add toasted sesame oil at the end for flavor.
Recipe tips
- High heat = best flavor – Keeps everything from steaming and helps crisp the rice.
- Don’t overcrowd the pan – Use a large skillet or wok for even cooking.
- Let the rice crisp – Spread it out and don’t stir for 1–2 minutes for those crispy bits. Make sure to reheat chilled rice fully and evenly for food safety!
- Push food to the side for eggs – This keeps them from overcooking in the rice.
- Taste before serving – Soy sauce brands vary, so adjust seasoning as needed.
Storage?
I do not recommend storing and reheating this dish.Nutrition
More recipe information
Recipe first shared in 2018. Updated in 2020, and again on 01/22/2025 with new photos and a slightly improved recipe.
Shannon says
Love this! My family thinks it’s better than Chinese restaurant. I actually use frozen vegetables when in a pinch. Thank you for sharing.
Julie G says
This was so delicious and easy, too!
Mariah says
I have yet to have luck with this recipe. Every time I make it the rice is all mushy.
Nora says
Mariah, I’m sorry you didn’t have a better experience yet. Do you use freshly cooked rice or day-old rice?
londonsmom says
Just made this recipe. It was GREAT! I did add a about a tablespoon of Sesame Oil and a little extra Soy Sauce and left out the Maple Syrup. I let the peas and carrots add the sweetness.
Nora says
I’m so glad!
Lauren says
I just made this (I’m still eating it as I write this review). It tastes AMAZING!! I’m going to make it again and try different vegetables! I have allergies to seasonings and spices and I’ve been struggling to find something safe to eat that is also tasty and this is my new favorite! Do you have any recommendations for alternatives instead of maple syrup?
Nora says
Lauren, you could use honey or brown sugar. Or just leave it out! Hope that helps!
Debbie says
If all the vegetables are cut in advance and chicken cooked , this dish comes together quickly. It’s so delicious, I’ve use this recipe before! It never fails to be good.