Chicken Fried Rice

This authentic chicken fried rice delivers restaurant-quality flavors with tender pieces of chicken, fluffy scrambled eggs, and perfectly seasoned rice that’s packed with vegetables. Using day-old rice is the secret to achieving that coveted texture where each grain stays separate and slightly crispy. This one-pan wonder transforms simple ingredients into a satisfying meal that’s ready in just 20 minutes, making it perfect for busy weeknights or whenever you’re craving takeout-style comfort food at home.

Recipe Details

• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Servings: 4-6
• Difficulty: Easy

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ¼ teaspoon white pepper

For the Fried Rice:

• 4 cups cooked jasmine rice, preferably day-old and refrigerated
• 3 large eggs, lightly beaten
• 3 tablespoons vegetable oil, divided
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup frozen peas and carrots, thawed
• ½ cup corn kernels (fresh or frozen)

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• 1 teaspoon rice vinegar

For Garnish:

• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• Sriracha or chili oil (optional)

Instructions

Prepare the Components:

1. If using fresh rice, cook it according to package directions, then spread on a baking sheet and refrigerate for at least 2 hours or overnight. Cold, day-old rice prevents mushy texture.
2. Cut chicken into uniform ½-inch pieces for even cooking. In a bowl, combine chicken with soy sauce, cornstarch, salt, and white pepper. Mix well and let marinate for 10 minutes.
3. In a small bowl, whisk together all sauce ingredients until sugar dissolves. Set aside.
4. Break up any clumps in the cold rice with your hands, ensuring grains are separated.

Cook the Chicken:

5. Heat 1 tablespoon vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
6. Add marinated chicken pieces in a single layer, leaving space between pieces. Cook without stirring for 2-3 minutes until golden brown on one side.
7. Stir and continue cooking for 3-4 minutes until chicken is cooked through and lightly caramelized. Remove chicken to a plate and set aside.

Scramble the Eggs:

8. Add ½ tablespoon oil to the same pan. Pour in beaten eggs and let them set for 30 seconds.
9. Using a spatula, gently scramble eggs into soft, fluffy curds. Remove eggs to the plate with chicken when just set but still slightly wet.

Build the Fried Rice:

10. Add remaining 1½ tablespoons oil to the pan and increase heat to high. Add white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
11. Add cold rice to the pan, breaking up any remaining clumps with your spatula. Spread rice in an even layer and let it sit undisturbed for 1-2 minutes to develop a slight crust.
12. Stir rice vigorously, then spread again. Repeat this process 2-3 times until rice is heated through and some grains are lightly golden and crispy.
13. Add thawed peas, carrots, and corn. Stir-fry for 1-2 minutes until vegetables are heated through but still crisp.

Finish and Serve:

14. Return cooked chicken and scrambled eggs to the pan. Pour sauce over everything and toss gently to combine.
15. Stir-fry for 1-2 minutes until everything is heated through and well coated with sauce.
16. Remove from heat and stir in green parts of sliced green onions.
17. Taste and adjust seasoning with additional soy sauce or salt if needed.
18. Serve immediately, garnished with additional green onions and sesame seeds. Offer sriracha or chili oil on the side.

Tips for Success

Rice Preparation: Day-old refrigerated rice is crucial for proper texture. Fresh rice contains too much moisture and will become mushy. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours.

High Heat Cooking: Use the highest heat your stove allows to achieve that signature “wok hei” (breath of the wok) flavor that makes restaurant fried rice so special.

Don’t Overcrowd: Cook in batches if doubling the recipe. Overcrowding the pan will steam the ingredients rather than fry them.

Sauce Timing: Add sauce near the end to prevent burning and to ensure it coats everything evenly without making the rice soggy.

Vegetable Flexibility: Use whatever vegetables you have on hand – bell peppers, snap peas, broccoli, or mushrooms all work beautifully.

Recipe Variations

Shrimp Fried Rice: Replace chicken with 1 pound peeled shrimp, cooking for just 2-3 minutes until pink and cooked through.

Vegetable Fried Rice: Omit chicken and double the vegetables. Add diced bell peppers, snap peas, and mushrooms for extra flavor and texture.

Pineapple Fried Rice: Add ½ cup diced fresh pineapple with the vegetables for a sweet and savory Thai-inspired version.

Kimchi Fried Rice: Stir in ½ cup chopped kimchi with the vegetables for a Korean fusion twist with tangy, spicy flavors.

Brown Rice Version: Substitute brown rice for white rice, adjusting cooking time as needed since brown rice takes longer to heat through.

Storage Instructions

Chicken fried rice is best enjoyed fresh and hot from the pan. Leftover fried rice can be stored in the refrigerator for up to 3 days in airtight containers.

To reheat, add a splash of water or chicken broth to prevent drying out, then microwave in 30-second intervals, stirring between each interval. Alternatively, reheat in a skillet over medium heat, stirring frequently.

This recipe does not freeze well due to the texture changes in the rice and vegetables after thawing.

Nutritional Highlights

This chicken fried rice provides complete protein from both chicken and eggs, while the vegetables add fiber, vitamins, and minerals. Using minimal oil and controlling sodium by making it at home makes this a healthier alternative to takeout versions.

Each serving contains approximately 380 calories with a good balance of protein, carbohydrates, and healthy fats.

Serving Suggestions

Serve this chicken fried rice as a complete meal on its own, or pair it with other Asian-inspired dishes like spring rolls, pot stickers, or steamed broccoli with garlic sauce.

For entertaining, present the fried rice in a large serving bowl with small individual bowls for guests to help themselves. Provide chopsticks alongside forks to enhance the authentic dining experience.

This versatile dish works equally well as a quick weeknight dinner, meal prep option, or impressive side dish for larger gatherings. The combination of tender chicken, fluffy eggs, and perfectly seasoned rice creates a satisfying meal that rivals your favorite Chinese restaurant while giving you complete control over ingredients and flavors.