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Delicious homemade chicken fried rice served in a bowl, perfect for weeknight meals.

Chicken Fried Rice

A quick and delicious chicken fried rice recipe packed with tender chicken, vibrant veggies, and fluffy rice, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 1 lb chicken breast, cut into small cubes
Rice/Grains
  • 3 cups cooked white rice (day-old preferred)
Veggies
  • 3 stalks green onions, sliced thin (separate white and green parts)
  • ½ cup frozen peas and carrots (optional)
  • 3 cloves garlic, minced
Sauce
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
Spices
  • ¼ tsp white pepper (optional)
Fat
  • 2 tbsp vegetable oil
  • 1 tbsp vegetable oil (for scrambling eggs)
Other
  • 2 large eggs

Method
 

Preparation
  1. Cut chicken into small cubes.
  2. Mince garlic.
  3. Slice green onions, separating white and green parts.
  4. Rinse frozen peas and carrots if using.
  5. Have cold, separated day-old rice ready.
Cooking
  1. Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet.
  2. Add chicken cubes, spread out, and sear without moving for 3 minutes.
  3. Stir and cook for another 3-4 minutes until cooked through and lightly golden.
  4. Remove chicken from pan and set aside.
  5. Lower heat to medium. Add more oil if needed.
  6. Crack in eggs and scramble quickly until just set but still moist.
  7. Transfer eggs to the plate with chicken.
  8. Add remaining 1 tablespoon vegetable oil to the pan.
  9. Toss in white parts of green onions and minced garlic.
  10. Stir constantly for 1 minute until fragrant but not browned.
  11. Add peas and carrots if using; cook for 2 minutes until tender but still bright.
  12. Turn heat to medium-high and add cold rice, spreading it out in the pan.
  13. Let it sit for 1-2 minutes without stirring to crisp, then stir and break clumps.
  14. Repeat this to get the rice hot and slightly toasted.
Combine
  1. Return chicken and eggs to the pan.
  2. Pour in soy sauce and drizzle sesame oil.
  3. Sprinkle white pepper if using and toss everything until evenly coated and heated through.
  4. Stir in green parts of green onions for freshness. Adjust seasoning if needed.

Notes

Use cold rice for the best texture; ensure the pan is hot for a nice sear on the chicken and slightly crispy rice. Store properly in the fridge for up to 3 days.