Chicken Fried Rice is one of those cozy, weeknight-friendly recipes that feels like a small celebration in a bowl. With tender cooked chicken, fluffy grains of rice, and a medley of sweet peas and carrots, this dish balances savory soy notes with bright green onion garnish for a texture-forward, comforting meal. It’s especially lovely in cooler months when you crave something warm and satisfying, but it works year-round—lighten it up in summer with extra corn and fresh herbs. If you love comforting, from-scratch dishes, you might also enjoy a slow-simmered crockpot chicken and wild rice soup as a companion to this fried rice for chilly evenings.
Ingredients & Equipment
Ingredients:
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Notes:
- Use day-old rice if possible — it’s drier and separates better in the pan, giving you lighter, non-soggy fried rice.
- Leftover rotisserie chicken, roasted chicken breast, or shredded poached chicken all work well.
- Adjust soy sauce to taste; low-sodium soy sauce is a good swap if you’re watching salt.
Helpful tools:
- Large skillet or wok (a 12-inch skillet or 14-inch wok is ideal)
- Spatula or wok spatula for quick stirring
- Mixing bowl for beaten eggs
- Measuring spoons and cups
- Rice cooker or pot to make rice (if cooking rice fresh)
- Optional: garlic press, grater for fresh ginger, and a thermometer if you’re checking chicken doneness
Step-by-Step Instructions (with tips)
Heat the vegetable oil in a large skillet or wok over medium heat.
- Tip: Preheat the pan for a minute before adding oil; a hot pan helps sear ingredients quickly and prevents sticking.
- Use a high-smoke-point oil like vegetable, canola, or peanut oil for best results.
Add the garlic and mixed vegetables, cooking until the vegetables are tender.
- Tip: If you’re using frozen mixed vegetables, toss them straight from the freezer — they’ll thaw quickly in the hot oil. For fresher flavor, add a little grated fresh ginger with the garlic.
- Variation: Roast or steam fresh vegetables like carrots and corn beforehand for a deeper flavor; roasting adds a caramelized note.
Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space, scrambling them until fully cooked.
- Tip: Cook the eggs quickly on medium-high heat, pulling them into soft curds; slightly undercooked eggs will finish cooking when mixed with the hot rice.
- Variation: For richer eggs, add a splash of milk or a pinch of salt before beating.
Add the cooked chicken and rice, mixing everything together.
- Tip: Break up any clumps of rice with your hands or the back of the spatula before adding. Toss the mixture briskly so the rice coats with oil and warms evenly.
- Variation: Use shredded rotisserie chicken for a smoky addition, or toss in diced ham or tofu for a twist.
Pour the soy sauce over the mixture and stir until all ingredients are well combined.
- Tip: Add soy sauce gradually, tasting as you go so you don’t over-salt. For extra depth, add a teaspoon of oyster sauce or a few drops of toasted sesame oil at the end.
- Flavor suggestion: A pinch of white pepper or a dash of chili oil can add warmth without overpowering the dish.
Season with salt and pepper to taste.
- Tip: Because soy sauce adds saltiness, taste before adding more salt. Freshly ground black pepper brightens the flavors.
Garnish with chopped green onions before serving.
- Tip: Add the green onions right before serving to keep their color and fresh bite. A sprinkle of toasted sesame seeds or a wedge of lime can elevate the presentation.
Extra kitchen tips:
- Use medium-high heat and keep ingredients moving to mimic wok hei (that slightly smoky, seared flavor).
- If your rice is sticking, work in batches or add a little more oil—too much crowding lowers the pan temperature.
- If you want a slightly caramelized edge, let the rice sit undisturbed for 30–45 seconds before stirring to create a blistered texture on the bottom layer.
Savory variations:
- Kimchi Chicken Fried Rice: Stir in chopped kimchi and a splash of its brine for tang and heat.
- Pineapple Chicken Fried Rice: Add diced pineapple and cashews for tropical sweetness.
- Veg-forward: Double the vegetables and omit chicken for a hearty vegetarian version.
If you like crispy, flavorful fried bites, try borrowing the seasoning ideas used in the popular Nagoya-style fried chicken wings—a little extra spice or a touch of miso can transform the profile.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate: Cool fried rice to room temperature within 1–2 hours, then store in an airtight container. It will keep well for 3–4 days in the fridge.
- Reheating: Reheat in a skillet over medium heat with a splash of oil or water, stirring to break up cold clumps. Microwaving works too—cover loosely and stir halfway through to distribute heat evenly.
Freezing:
- Portioning: Divide fried rice into single-serving freezer-safe containers or resealable bags for convenient meal prep.
- Freeze for up to 2–3 months. Label with the date.
- Thawing & reheating: Thaw overnight in the refrigerator, then reheat in a skillet. If reheating from frozen, add a splash of water and cover for a few minutes to help steam and reheat evenly before stirring.
Make-ahead tips:
- Cook rice and chicken ahead and store separately. Assemble and fry within 24 hours for freshest texture.
- Pre-chop vegetables and store them in a sealed container so you can toss everything together quickly on busy nights.
- Make a large batch of fried rice for lunches; portion into meal-prep containers for the week.
Portioning advice:
- This recipe yields about 2–3 servings as a main dish. Scale up by multiplying ingredients or cook rice and chicken in bulk, then fry in batches to maintain high pan heat and texture.
How to Use / Serve This Dish
Serving ideas:
- Classic pairing: Serve Chicken Fried Rice with a side of crisp cucumber salad or quick-pickled vegetables to add acidity and balance.
- Soup & rice combo: Pair with a light broth like egg drop soup or, for an aromatic companion, try an aromatic ginger garlic chicken noodle soup to bring warmth and a contrasting broth element.
- Family-style spread: Offer small bowls of condiments—chili oil, soy sauce, sesame oil, and lime wedges—so guests can customize their bowls.
- Elevated plating: Turn the fried rice into a stuffed pepper or mushroom cap for a cozy presentation; bake the stuffed vegetables briefly to meld flavors.
- Seasonal tweaks: In spring, add fresh peas and scallions; in summer, sweet corn and basil; in autumn, roasted squash and thyme; in winter, toss in roasted root vegetables for heartiness.
Creative variations:
- Lettuce wraps: Spoon warm fried rice into crisp lettuce leaves for a fresh, handheld meal.
- Breakfast fried rice: Swap soy sauce for a light splash of bacon fat or butter and add breakfast sausage or bacon plus extra egg for a brunch-friendly version.
- Grain swap: Substitute cooked quinoa or farro for rice for a nuttier texture and extra protein.
FAQ
Q: Can I use raw chicken in this recipe?
A: Yes, but only if you fully cook it before adding to the rice. The recipe assumes cooked chicken; if starting with raw, dice it small and cook it in the skillet until it reaches 165°F (74°C) before proceeding with the vegetables. This ensures even cooking and food safety.
Q: How do I prevent soggy fried rice?
A: Use day-old, cold rice to reduce moisture. Also, cook on higher heat and avoid adding too much sauce at once. Spread the rice across the pan to allow steam to escape and toss quickly so grains remain separate.
Q: What can I substitute for soy sauce?
A: Tamari or coconut aminos are great gluten-free alternatives. Low-sodium soy sauce works if you want less salt. For a deeper umami flavor, add a small splash of Worcestershire sauce or a dash of mushroom powder.
Q: How long does chicken fried rice last in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Reheat thoroughly until steaming hot. If it smells off or shows any mold, discard.
Conclusion
There’s something deeply comforting about a warm bowl of Chicken Fried Rice—the way the savory soy coats each grain, the soft curds of egg weaving through tender chicken, and the bright pop of green onions on top. It’s a perfect seasonal, from-scratch meal that’s flexible enough for pantry nights and special enough for casual dinners with friends. If you’re gathering inspiration or want variations to compare, you might enjoy this take on Chicken Fried Rice (Quick Flavorful Recipe) – Cooking Classy for extra ideas. For a “better-than-takeout” approach with helpful tricks, check out Easy Better-Than-Takeout Chicken Fried Rice – Averie Cooks. And if you want another perspective with step-by-step photos, this Chicken Fried Rice – RecipeTin Eats page is a lovely reference. Try this recipe, make it your own, and share it with someone you love — I’d bet it becomes a go-to in your weeknight rotation.
Chicken Fried Rice
Ingredients
Main Ingredients
- 2 cups cooked rice Use day-old rice if possible.
- 1 cup cooked chicken, diced Leftover rotisserie or roasted chicken works well.
- 2 large eggs, beaten Cook quickly for soft curds.
- 1 cup mixed vegetables (peas, carrots, corn, etc.) Frozen mixed vegetables can be used.
- 2 tablespoons soy sauce Adjust to taste, low-sodium recommended.
- 2 tablespoons vegetable oil Use a high-smoke-point oil.
- 1 teaspoon garlic, minced Add fresh ginger for extra flavor.
- to taste Salt and pepper Taste before adding more salt due to soy sauce.
- to taste Green onions, chopped (for garnish) Add right before serving for freshness.
Instructions
Cooking
- Heat the vegetable oil in a large skillet or wok over medium heat. Preheat the pan before adding oil.
- Add the garlic and mixed vegetables, cooking until the vegetables are tender.
- Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space, scrambling them until fully cooked.
- Add the cooked chicken and rice, mixing everything together and breaking up any clumps of rice.
- Pour the soy sauce over the mixture and stir until all ingredients are well combined.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
