Chicken Fried Rice
A quick, satisfying stir-fry of tender chicken, fluffy rice, and crisp vegetables, all tossed in a savory soy-based sauce. This version captures the essence of classic takeout fried rice while being easy to make at home. Perfect for using up leftover rice and ready in under 30 minutes.
For 4 servings
- prep
Prep all ingredients before cooking.
Dice the chicken, chop the carrot, onion, garlic, and green onions. Beat the eggs lightly. Have the day-old rice, soy sauce, and other ingredients measured and ready near the stove.
TIPUse cold, day-old rice for the best texture. Freshly cooked rice will turn mushy. - saute · ~4 min
Cook the chicken.
1.Heat 1 tbsp vegetable oil in a wok over high heat until shimmering.2.Add diced chicken, season with salt and pepper, and stir-fry until cooked through and golden, about 3-4 minutes.3.Remove chicken from the wok and set aside. - fry · ~1 min
Scramble the eggs.
1.Add the beaten eggs to the hot wok.2.Scramble quickly, breaking into small pieces, until just set, about 30-45 seconds.3.Remove and set aside with the chicken. - saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tbsp vegetable oil to the wok.2.Add chopped onion and stir-fry for 1 minute until translucent.3.Add minced garlic and diced carrots, cook for 2 minutes until carrots begin to soften.4.Add the thawed peas and stir-fry for 30 seconds more. - fry · ~4 min
Fry the rice.
1.Turn the heat to high. Add the cold rice, breaking up any clumps with your spatula.2.Spread the rice in an even layer and let it sear undisturbed for 30-45 seconds, then toss.3.Repeat tossing every 30 seconds for about 3 minutes until the rice is hot and slightly crispy in spots.TIPDon't stir constantly — letting the rice sit against the hot wok creates that slightly charred, 'wok hei' flavor. - mix · ~1 min
Combine and season.
1.Return the cooked chicken and scrambled eggs to the wok with the rice.2.Drizzle the soy sauce and sesame oil over everything.3.Toss well for 1 minute until everything is evenly coated, hot, and combined. - garnish
Garnish with sliced green onions and serve immediately.
Transfer to a serving platter or individual bowls, top generously with fresh green onions.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice — freshly cooked rice releases too much starch and turns gummy.
- 2Let the rice sear undisturbed for 30-45 seconds to develop a crispy, golden crust.
- 3Cook chicken in a single layer over high heat for the best browning, not steaming.
- 4Prep all ingredients before you start — high-heat stir-frying leaves no time for chopping.
- 5Scramble the eggs quickly over high heat and remove them promptly to keep them tender.
- 6Add soy sauce off the heat or just before serving to prevent a burnt, bitter flavor.
- 7Leftover fried rice keeps up to 4 days in the fridge; reheat in a hot wok or skillet.
Adapt it for your goals.
Low-oil
Reduce vegetable oil to 1 tablespoon total and use a nonstick pan. The rice won't get as crispy, but the dish stays lighter and works for lower-fat diets.
vegetarianVegetarian
Replace chicken with 250g extra-firm tofu (pressed and cubed) and swap chicken broth for water. It preserves the protein content and makes the dish entirely plant-based.
spicySpicy
Add 1-2 teaspoons of sambal oelek or chili crisp along with the soy sauce for a fiery kick. Sriracha works too if you prefer a tangier heat.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce and verify the rice is certified gluten-free. The flavor profile stays nearly identical.
high proteinHigh-protein
Replace half the rice with riced cauliflower (about 1.5 cups) to cut carbs while boosting vegetable intake. Reduce cooking time since cauliflower cooks faster.
Why this is on our healthy list.
Good Source of Lean Protein
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Rich in Vitamin A from Carrots
Carrots are packed with beta-carotene, which your body converts into vitamin A for healthy vision and immune function.
Contains Plant-Based Iron from Peas
Peas contribute iron and fiber, supporting energy levels and digestive health when paired with the vitamin C in the vegetables.
Lower in Sodium than Takeout
Homemade fried rice lets you control the sodium — this recipe uses only soy sauce, so you can easily reduce the salt if desired.
Frequently asked questions
Yes, but spread the hot rice on a tray and refrigerate uncovered for 15-20 minutes to dry it out before stir-frying.
