Chicken Fried Rice is a family friendly, quick dinner recipe made with cooked rice, shredded chicken, eggs, and everyday vegetables. Skip the takeout and save money with this lighter, healthy chicken fried rice.
This fried rice recipe is one of my favorite Asian recipes and longest-running meals since college when I figured out how to "skip the takeout" and make my own food. Even back then, when I had more time on my hands, I still wanted easy, affordable, delicious food.
Ingredient amounts are included in the recipe card below.
- canola oil - or preferred high heat cooking oil
- fresh garlic - garlic powder will work too
- green onions - I like to use the green onion stalk (white part) for the fried rice and use the green tops for garnish.
- carrots - fresh or frozen carrots can be used
- peas - fresh or frozen peas, or even snap peas can be used.
- corn - optional, but always welcome.
- cooked rice - use cooked white rice, or for a healthier alternative, use Instant Pot brown rice or Instant Pot quinoa.
- shredded chicken - Several options include Instant Pot shredded chicken, air fryer chicken breast, or Instant Pot whole chicken.
- soy sauce - I recommend a low-sodium soy sauce.
* See full recipe below
- Heat oil in a skillet.
- Add beaten eggs and scramble until fluffy and cooked through, transfer to a plate to add later.
- Sauté veggies (garlic, onion, carrots) in the same skillet.
- Fold in other ingredients: cooked chicken, cooked rice, peas, scrambled eggs, and seasonings.
- Heat until warmed, then feed your army!
Why is fried rice called fried rice?
Fried rice is a technique used to cook a variety of ingredients over very high heat for a very short period of time using very little oil.
What type of rice is used for fried rice?
I use long grain jasmine or basmati rice for its light, yet sturdy, texture. White or brown rice works perfectly for chicken fried rice.
You can use a medium-grain, or even a short-grain rice, but I personally prefer the long grain for the fluffy texture that doesn't stick together when cooked.
What makes a healthy chicken fried rice?
- Use low-oil leftover chicken such as baked chicken, cooked whole chicken, or shredded chicken breast. I personally like to use more vegetables than chicken in fried rice.
- Everyday vegetables like peas, carrots, and corn are a low cost way to add nutrients and fiber.
- Use gluten-free ingredients like tamari or Bragg Aminos in place of soy sauce.
- Low sodium soy sauce is a healthy alternative in chicken fried rice.
- This recipe has no MSG, added sugar, or excess fat.
Fried rice is typically made with cooked rice, oil, vegetables, animal or plant protein (eggs, chicken, pork, shrimp, tofu, or tempeh), and soy sauce.
The easiest way to dry out rice for fried rice is to simply refrigerate cooked rice in a storage container overnight. However, if you need to make fried rice with freshly cooked rice, simply spread the cooked rice on a baking sheet and let it sit at room temperature until it cools.
A neutral-flavored oil with a high smoke point is best for fried rice. The most common pantry oils for this are vegetable oil and canola oil.
Asian recipes we love
- Thai Coconut Soup
- Kale Sesame Noodles
- Thai Pumpkin Curry
- Teriyaki Chicken Lettuce Wraps
- Vegetable Lo Mein
- Teriyaki Chicken Fried Rice
- Thai Peanut Zucchini Noodles [Zoodles Recipe]
- Thai Coconut Vegetable Curry
Better Than Takeout Chicken Fried Rice
- 1 tablespoon Canola Oil
- 1 tablespoon Sesame Oil
- 2 large Eggs, lightly beaten
- 3 cloves Garlic, minced
- 2 large Green Onions, sliced (separate green from white)
- 1 cup Carrots, diced
- 1 cup Sweet Peas, frozen, fresh, or canned
- 1 cup Corn, frozen, fresh, or canned
- 4 cups Cooked Rice, white or brown
- 1 cup Cooked Chicken Breast or Thighs, shredded
- 2 tablespoons Soy Sauce, or tamari if gluten restricted
- ¼ teaspoon Black Pepper
- In a large, nonstick skillet on medium high, heat CANOLA OIL and SESAME OIL until shimmering.
- Add EGGS and gently scramble, stirring as needed. Transfer out of the skillet and set aside.
- To the preheated skillet, add GARLIC, GREEN ONIONS, and CARROTS. Sauté a few minutes until tender, stirring as needed.
- Add PEAS, CORN, RICE, CHICKEN, SOY SAUCE, PEPPER, and scrambled EGGS.
- Continue sautéing, until warmed through, stirring as needed (about 4-6 minutes).
- Serve warm garnished with the reserved GREEN ONION TOPS.
- Microplane zester / grater to grate garlic
- large nonstick skillet or wok
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.