Total 30 minutes
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This easy chicken fried rice is a quick, satisfying meal made with juicy chicken, fluffy rice, and simple veggies. Perfect for a weeknight dinner!
Try my simple pho noodle soup recipe next!
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Why This Is The BEST Chicken Fried Rice
- Quick and Easy: Ready in under 30 minutes, it’s an ideal recipe for those busy nights when you need a meal fast.
- Customizable for Diets: Whether you’re gluten-free, vegetarian, or looking to use different proteins, this recipe easily adapts to your dietary needs.
- Budget-Friendly: A perfect way to use leftover rice and chicken, saving money on takeout.
- Minimal Cleanup: This one-pan dish keeps the kitchen mess to a minimum, making cleanup a breeze.
- No Special Equipment Needed: All you need is an essential skillet or wok, making it accessible for any home cook.
Ingredients you’ll need
- Toasted sesame oil - Adds a rich, nutty flavor to the fried rice.
- Avocado oil - A neutral oil with a high smoke point, perfect for stir-frying.
- Eggs - Provides protein and adds texture to the dish.
- Boneless skinless chicken breast - This lean protein makes the dish flavorful and filling.
- Onion - Adds sweetness, depth of flavor, and a satisfying texture.
- Green onions - Adds a fresh, mild onion flavor and color.
- Garlic - Enhances the savory aroma and taste.
- Cooked rice - The base of the dish; white or brown rice works well.
- Carrots - Adds a slight sweetness and bright color.
- Frozen sweet peas - Adds a pop of sweetness and texture.
- Soy sauce - Brings the savory, umami flavor that ties everything together.
- Sea salt and white pepper - Season to taste for the perfect balance of flavors.
How to make Chicken Fried Rice
- Scramble the eggs in a hot work or skillet with oil, then transfer to a bowl.
- Cook the chicken breast in the same skillet, then add it to the eggs.
- Cover the eggs and chicken and set aside.
- Sauté the onions and garlic until softened, then add the rice and stir-fry until heated through.
- Mix in the veggies (carrots, peas) and cook until warm.
- Return the chicken breast and eggs to the skillet, cook until warm, and serve.
Recipe Tips
- Which pan to use: I have this 12-inch wok, but you can use what you have on hand and, most importantly, are comfortable with.
- Use day-old rice: For the best texture, use it to prevent it from sticking together. If using freshly cooked rice, let it cool first before using.
- Don’t overcook the eggs: Scramble just until set to keep them tender. Don't overcook.
- Don't overcook the chicken: If using fresh chicken, once it's cooked, transfer it out of the wok immediately to prevent overcooking. If using rotisserie chicken, add it at the end to keep it from drying out.
- Season to taste: Adjust the soy sauce, salt, and pepper before serving. Since everyone's palate is different, consider letting others season their own.
Recipe Variations
- Swap proteins: Use shrimp, leftover pork tenderloin, or tofu instead of chicken for a different take on the dish.
- Vegetarian option: Skip the chicken and add extra veggies or tofu for a vegetarian version.
- Gluten-free: Use coconut aminos in place of soy sauce to make the dish gluten-free.
- Swap the rice: Add leftover quinoa to the rice for a protein boost.
Asian recipes we love
📖 Recipe
Easy Chicken Fried Rice Recipe
This easy chicken fried rice is a quick, satisfying meal made with juicy chicken, fluffy rice, and simple veggies. Skip the takeout and save money by making this easy weeknight recipe.
Yield 8 1-cup servings
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 1 tablespoon Toasted Sesame Oil, divided
- 1 tablespoon Avocado Oil, divided
- 3-4 large Eggs, beat and season with S & P
- 1 Boneless Skinless Chicken Breast , thinly sliced, or 1 ½ cups shredded rotisserie chicken
- ½ large Onion, diced
- 2 large Green Onions, thinly sliced (separate green from white)
- 3 cloves Garlic, grated
- 3 cups Cooked Rice, white or brown
- 2 large Carrots, shredded
- 1 cup Frozen Sweet Peas, thawed
- 2 tablespoons Soy Sauce, or more as needed
- Sea Salt and White Pepper, to taste
Instructions
- Heat Oil: Heat a large skillet or wok over medium heat. Add 1 teaspoon of TOASTED SESAME OIL and 1 teaspoon of AVOCADO OIL and heat until shimmering.
- Cook Eggs: Pour the beaten EGGS into the hot pan, scrambling them until just set. Transfer the scrambled EGGS to a covered bowl and set aside.
- Saute the chicken breast: (If using rotisserie chicken, skip this step)Add another teaspoon each of SESAME OIL and AVOCADO OIL in the wok and heat until shimmering. Add the CHICKEN BREAST and saute until fully cooked, stirring as needed. Transfer to the bowl with the eggs.
- Sauté Aromatics: Add the remaining oils to the pan. Once heated, add the diced ONION, white parts of the GREEN ONIONS, and grated GARLIC. Sauté until the ONIONS are soft and translucent, about 2-3 minutes.
- Add Rice: Stir in the COOKED RICE, breaking up any clumps with a spatula. Cook for 2-3 minutes, stirring frequently to ensure even heating.
- Add Veggies: Add the shredded CARROTS and thawed SWEET PEAS to the rice mixture. Cook for an additional 2-3 minutes, stirring to combine.
- Combine and Season: Add the cooked CHICKEN and scrambled EGGS to the pan. Stir everything together until heated through. Season with SOY SAUCE, SEA SALT, and WHITE PEPPER to taste.
- Finish and Serve: Garnish with the green parts of the GREEN ONIONS and serve immediately.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️
Recipe Notes
Which pan to use: I have this 12-inch wok, but you can use what you have on hand and, most importantly, are comfortable with.
Use day-old rice (if possible): For the best texture, use it to prevent it from sticking together. If using freshly cooked rice, let it cool first before using.
Don’t overcook the eggs: Scramble just until set to keep them tender. Don't overcook.
Don't overcook the chicken: If using fresh chicken, once it's cooked, transfer it out of the wok immediately to prevent overcooking. If using rotisserie chicken, add it at the end to keep it from drying out.
Season to taste: Adjust the soy sauce, salt, and pepper before serving. Since everyone's palate is different, consider letting others season their own.
Equipment
- Microplane zester / grater to grate garlic
- 12-inch carbon steel wok or 12-inch skillet
- Chinese wok spatula or other stirring utensil
Nutrition
Serving: 1cup | Calories: 153kcal | Carbohydrates: 21g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 309mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3175IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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Frequently Asked Questions
Do I need a wok for chicken fried rice?
No. While a wok is traditional and helpful, a large skillet of any kind can be used. Just make sure it's one that you are comfortable using.
What type of chicken should I use?
You can use boneless, skinless chicken breasts or thighs. If you're short on time, rotisserie chicken is equally delicious–just toss it in near then end.
What is the best rice to use for chicken fried rice?
Long-grain rice, such as jasmine or basmati, is ideal because it separates easily and doesn’t clump.
Can I use freshly-cooked rice for fried rice?
Yes, but for best results, spread the warm rice on a baking sheet and let it cool before adding to this recipe.
What is the best oil to use for fried rice?
Neutral oils with a high smoke point, like avocado oil, work best. Sesame oil adds flavor and also has a high smoke point.
Can I make this dish vegetarian?
Absolutely! Skip the chicken and add extra veggies or tofu. You can also use scrambled eggs as the main protein.
What can I add to make it even more flavorful?
You can add a splash of soy sauce or a drizzle of sesame oil after cooking. For a spicy kick, try adding some chili crisp oil or sriracha sauce.
Becky Graczyk says
I only have instant rice in my cabinet. Is it okay to make this kind and leave in the fridge overnight for "old rice"? I only ask because I have seen Minute rice turn blue in the refrigerator before, but that may have been after days.
The Kitchen Girl says
Ahhh, good question, Becky. I haven't tried making fried rice with instant rice, but I wouldn't be opposed if that's all I had on hand. I'm not sure why your rice turned blue but that's definitely not normal lol.
Kushigalu says
Love fried Rice and this recipe is so flavorful and delicious. A must try!
Traci Antonovich says
Thanks so much, Kushigalu! Yes, glad you can enjoy this one 🙂
Erika says
I love fried rice and also love the idea of using a rotisserie chicken. Makes it so much easier.
Traci Antonovich says
Thanks, Erika! Yep, we love our fried rice tooooo 🙂
Bob says
Hi, in your green onion instructions you say to slice the onion and separate the green from the white. Are you cooking the white part first and adding the green just before you're finished cooking???
The Kitchen Girl says
Yes, add the reserved green onions to the fried rice before serving. I just made a note in the recipe. Thanks for asking for clarification. Enjoy!
Lisa says
I buy a rotisserie chicken just about every week -- this is such a different and clever way to use it! And who doesn't LOVE fried rice?!!
Traci Antonovich says
Thanks, Lisa 🙂 Between rotisserie and my Instant Pot shredded chicken, we've got the bases covered!
Lauren says
Making this ASAP! I love finding new recipes that use rotisserie chickens! Saves so much time <3
Traci Antonovich says
Thanks, Lauren! Glad you can enjoy this recipe 🙂
Pamela says
I love that you made a comfort food so easy to make! A staple in our dinner menu - thanks!
Traci Antonovich says
Thanks Pamela! Yes, chicken fried rice is such a comfort food! Glad you like it 🙂
Jocelyn says
This is seriously so genius!!!
Traci Antonovich says
Haha thanks, Jocelyn! We eat it on the regular over here! 🙂
Courtney says
Such a perfect, easy meal and a great way to repurpose leftover rice!
Traci Antonovich says
Thanks Courtney! Yep, rice never goes to waste over here...we almost always turn it into fried rice 🙂
Rebecca says
great idea to make it with rotisserie chicken, this looks delicious!
Traci Antonovich says
Thanks, Rebecca! We lovvvve our rotisserie chicken meals 🙂
Toni says
My kids really loved this fried rice! And they can't wait for me to make it again!
Traci Antonovich says
So glad to hear it, Toni! This is a family-friendly meal, for sure 🙂
kim says
Love this! It was so easy and has so much flavor! Great recipe!
Traci Antonovich says
Awesome Kim! So glad you enjoyed it! 🙂
Elena says
I love fried rice, what a perfect weeknight meal option!
Traci Antonovich says
Thanks Elena...it really is! Hope you get a chance to make this one 🙂
Calleigh K says
My family loves the fried rice since we are Asian, rice is a staple on our table. This is also my favorite way to use up the leftovers.
Traci Antonovich says
Thanks Calleigh...I'm right there with you on using up leftovers. That's how I ever came to rely on this recipe back in my college days 🙂
Lisa L Bynum says
I know brown rice is better for me, but I'm like you ... I don't like to just eat it on its own. BUT its usually my go-to rice for stir fry because it works so well. I have a ton of leftover chicken in my fridge right now. Looks like we're having stir fry this week!
Traci Antonovich says
Haha yes! Day made! 🙂 Thanks Lisa...hope you get a chance to make it and hope you love it like I do!
Jessica Robinson says
Love a great 30 minute meal! Especially when it's absolutely delicious like this one!
Traci Antonovich says
Aww thanks Jessica! Love hearing that 🙂
Julia says
I love the title 🙂 and I would definitely skip the take out if this was on my table 🙂
Traci Antonovich says
Thanks Julia...love hearing that! 🙂
Carrie says
I love fried rice! I bet this tastes better than a soggy takeaway too!
Traci Antonovich says
Haha, yep, no soggy here 🙂 Thanks Carrie...hope you get to try it out.
Sally Golding says
I tried this recipe and it was very satisfying. My husband and I both had a second helping!
Traci Antonovich says
Sally...you're making my day over here! Thanks for trying it AND for leaving me the feedback. Much appreciated xoxoxo
Cynthia says
This would be great with leftover turkey too!
Traci Antonovich says
So true! Thanks for the idea 🙂
Trang says
Fried rice is such a great way to use up left-over protein and veggies. Instead of dinner, we would make breakfast fried rice at our house. 🙂
Traci Antonovich says
Indeed, Trang! Love the breakfast idea...gonna have to try that for sure 🙂 Thanks!
Kiki Johnson says
Fried rice is such a classic and everyone should have a good base recipe like yours! My favourite way to use up chicken!
Traci Antonovich says
Same same, Kiki! And I couldn't agree more...thanks!
Chris says
A rotisserie chicken is always on my weekly shop so this post is a winner for me! Definitely on the to-try list. Thanks for sharing 🙂
Traci Antonovich says
Awesome, Chris! Hope you love it as much as I love the name of your blog 🙂
Jessica says
I love a good fried rice recipe and we usually make it at least once a month. This looks so much better than anything we ever order out. Can't wait to try this recipe!
Traci Antonovich says
Yep, once a month here too 🙂 And thanks for the compliment...hope you love it!
sue says
How did you know? This is my favorite busy night dinner, and I love trying out new recipes for it, it's pure comfort!
Traci Antonovich says
Haha thanks...meee too, Sue! I need to break out of my habit and try others as well 🙂
Jane says
I love fried rice and you are right, it is always a good idea to have recipes like this in our repertoire! Can't wait to give this a try - I can already tell it is going to be outstanding!
Traci says
Awww Jane, you're too sweet. Hope you love it...been a fav for a long time! Oh, I like to add ginger to it sometimes...yum! Thanks for weighing in 🙂