chicken fried rice

Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Chicken breast, cooked and diced; 3 cups Cooked rice, cold; 0.5 cup Frozen peas and carrots; 0.25 cup Soy sauce; 2 tablespoons Vegetable oil; 2 large Eggs, lightly beaten; 1 tablespoon Sesame oil; 2 cloves Garlic, minced; 2 tablespoons Green onions, chopped (for garnish)

Jump to Recipe Print Recipe

You know those nights? The ones where you’re staring into the fridge, the pantry looks like a ghost town, and the thought of putting something in the freezer makes you cringe. Why do people order pizza? What are some of the best moments in life? What is the best chicken Fried Rice? Is it just a weeknight lifesaver? What is the kind of dish that fills your kitchen with the most amazing aroma and makes everyone’s eyes glaze over? When a ball hits the table, it will light up. I’ve tried so many versions over the years, some too greasy, others too bland, but this one? This one’s got that perfect balance of savory, a hint of sweetness, and that satisfying chew. Is it better than a warm hug in the bowl? What is a take Is it my family’s favorite, and I bet it will become yours too.

What is chicken fried rice?

So, what exactly is this magical dish we call chicken Fried Rice? At its heart, it’s a classic Asian comfort food that’s all about transforming simple ingredients into something truly spectacular. Think fluffy, day-old rice stir-fried with tender pieces of chicken, crisp vegetables, and a savory sauce that coats everything just so. It’s a beautiful marriage of textures and flavors – the slight char from the wok (or your trusty skillet!), the tender chicken, the pop of fresh veggies, and that rich, umami-packed sauce. It’s versatile, it’s forgiving, and it’s the ultimate way to use up leftover rice and whatever bits of veggies you have hanging around. It’s not just a meal; it’s a canvas for your culinary creativity, and I absolutely adore it.

Why you’ll love this recipe?

Honestly, where do I even begin with why you’ll fall head over heels for this chicken fried rice? First off, the flavor is just out of this world. It’s that perfect blend of savory soy sauce, a touch of sweetness from the oyster sauce and sugar, and a little zing from the sesame oil. It’s complex enough to feel fancy, but simple enough that even a beginner can nail it. And speaking of simplicity, this recipe is ridiculously easy to make. You don’t need any fancy gadgets or techniques. It comes together pretty quickly, which is a lifesaver on those busy weeknights when everyone’s starving. Plus, it’s incredibly cost-efficient. You’re using pantry staples and common ingredients, so you can feed your whole family a fantastic meal without breaking the bank. I also love how adaptable it is. Don’t have peas? Throw in some corn. Want more veggies? Add some finely chopped broccoli or bell peppers. It’s truly a recipe that works with you, not against you. It’s my absolute favorite when I’m craving something deeply satisfying and comforting. It’s miles better than any takeout version I’ve ever had, and that’s saying a lot!

How do I make chicken fried rice?

Quick Overview

How do I make chicken fried rice? What is the best way to get everything ready for cooking? How do I get started with a wok? We’ll be prepping our chicken, chopping our veggies, whisking up our sauce, and then bringing it all together. It’s going to be a crazy week! In a hot pan with that glorious cooked rice. It’s a dance of quick stir-frying that results in perfectly cooked ingredients and eatables. Is it bursting with flavor? Is it more intimidating than it sounds?

Ingredients

For the Chicken: What is the best
1 lb boneless, skinless Chicken Thighs or breasts, cut into 12-inch pieces.
1 tablespoon soy sauce
1 teaspoon sesame oil per 1 cup.
1 teaspoon cornstarch per 1 tablespoon

For the Rice:
3 cups cooked and chilled day-old white rice (jasmine or basmati works great)
2 tablespoons of neutral oil (like vegetable or canola) for a healthy diet.

For the Vegetables:
2 large eggs, lightly beaten.
2 tablespoons neutral oil. 1 tablespoon of olive oil
1 cup frozen peas and carrots, thawed. 1 1/2 cups
12 cup finely diced onion. 1/4 cup whole onion
2 cloves garlic, minced.
1 teaspoon grated Fresh Ginger (optional, but highly recommended)

For the Sauce:
How much soy sauce should I use?
1 tablespoon oyster sauce. 1 teaspoon sour cream
1 teaspoon sugar per teaspoon.
1 teaspoon toasted sesame oil. 12 teaspoon salt
What is the best way to cook a pepper?

For Garnish (Optional)
Chopped green onions.
Toasted sesame seeds are

What are the steps to

Step 1: Preheat & Prep Pan

How do you get a wok super hot over medium heat? You want it to be smoking slightly. Add about 1 tablespoon of your neutral oil and swirl it around to coat the pan. What makes a wok charred flavor unique?

Step 2: Marinate the Chicken

While your pan is heating up, in a medium bowl, toss your cut chicken pieces with 1 tablespoon of olive oil. Remove from heat and set aside. Soy sauce, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch. The cornstarch helps create a protective coating that keeps the chicken tender and juicy. How does the marinade stick to the chicken? Give it a good mix to make sure every piece is coated, then set it aside.

Step 3: Cook the Chicken

Once your pan is hot and oiled, add the marinated chicken in a single layer. Let it cook undisturbed for about 2-3 minutes until it’s nicely browned on the bottom. If it’s still pink, stir-fry it until it is cooked through. What is the best way to do this? Once cooked, remove the chicken from the pan and set it aside on a plate.

Step 4: Scramble the Eggs

Add another tablespoon of oil to the same hot pan. Pour in your lightly beaten eggs. Let them cook for about 30 seconds without stirring, then gently scramble them until they’re just a few inches thick. Is it cooked through but still soft? If you break them up into smaller pieces with your spatula, then remove them from the pan and add them to a large bowl. Bake for 30 minutes or until golden brown. What is the plate with the chicken?

Step 5: Sauté Aromatics and Veggies

Add the remaining 2 tablespoons of oil to the hot pan. Add the diced onion and stir-fry for about 1-2 minutes until it’s softened slightly. Then, add the minced garlic and grated ginger (if using) and cook for another 30 seconds until tender. What are some good ways to burn garlic? Now, toss in your thawed peas and carrots. Stir-fry for another 1-2 minutes until the vegetables are heated through and slightly tender.

Step 6: Add the Rice

Where does the magic happen? Add your cold, day-old rice to the pan. Use your spatula to break up any clumps. Stir-fry the rice with the vegetables for about 3-5 minutes, making sure to mix it well so it gets cooked. Is it possible to get a little toasted? How do I get a good fried rice texture?

Step 7: Combine and Sauce

Now, add the cooked chicken and Scrambled Eggs back into the pan with the rice and vegetables. In a small bowl, whisk together the sauce ingredients. Soy Sauce, oyster sauce, sugar, sesame oil, and white pepper (if using). How do you spread the sauce evenly over the ingredients in the pan? Stir everything together well, making sure every grain of rice and every piece of chicken is coated with a little water. Add more water if necessary. In that glorious sauce. Continue to stir-fry for another 2-3 minutes until everything is hot and well combined.

Step 8: Taste and Adjust

What is the best part about chicken fried rice? What are some ways to add more soy sauce? A tiny pinch more sugar. It’s all about personal preference, and this is your chance to make it perfect for you.

Step 9: Serve

What is the best way to serve chicken fried rice? Garnish with chopped green onions and toasted sesame seeds if you like. Is it good on its own or as part of a larger meal?

What is the best way to serve it?

What is fried chicken rice? Can be paired with so many other dishes depending on the occasion. I love serving a hearty breakfast or brunch with some crispy pan-fried dumplings. Is it okay to eat a fried egg? The richness of the rice complements the egg yolk beautifully. If you’re looking for an elaborate brunch spread, this chicken fried rice can be a fantastic option. What is the best steamed bok choy salad with sesame dressing? For dinner, it’s a perfect accompaniment to other Asian favorites like sweet and sour pork, crispy and salty. What are some good stir-fried beef with broccoli? My kids love it when I serve it with some simple edamame on the side – it adds a nice flavor. What are some fun textural elements in a pop of green? What is the best way to enjoy this dish? Is it comforting, satisfying, and always hits the spot?

Top Tips for Perfecting Your Chicken Fried Rice

I’ve made this chicken fried rice more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, and this is probably the most important tip: use day-old, cold rice. Freshly cooked rice is too moist and will result in a gummy, clumpy fried rice. Cold rice, especially from the fridge, is drier and separates beautifully in the wok. If you don’t have leftovers, cook your rice a day in advance, spread it on a baking sheet, and let it cool completely, then refrigerate it. When it comes to the chicken, don’t overcrowd the pan. Cooking it in batches if necessary ensures that it browns properly rather than steaming. That beautiful browning is where so much of the flavor comes from! For the veggies, I swear by frozen peas and carrots. They’re perfectly tender-crisp right out of the bag, and they thaw quickly in the hot pan. If you’re adding fresh vegetables like diced bell peppers or broccoli florets, cut them into small, uniform pieces so they cook evenly with the other ingredients. When you’re adding the sauce, make sure to pour it evenly over the rice and ingredients. This ensures that everything gets coated in that delicious flavor. Lastly, don’t be afraid to taste and adjust! Your soy sauce might be saltier than mine, or you might prefer a sweeter profile. My kids always ask for a little extra soy sauce at the end, and that’s perfectly fine. This recipe is all about creating a delicious meal that you and your family will love.

Storing and Reheating Tips

Properly storing and reheating your chicken fried rice is key to keeping it tasting amazing. Once the fried rice has cooled down to room temperature, which usually takes about an hour or so, you can store it in an airtight container in the refrigerator. It generally stays good for about 3 to 4 days. I always make sure the container is sealed tightly to prevent any drying out or absorbing other smells from the fridge. If you’re planning to freeze it, which you absolutely can, it’s best to do so within a day or two of making it for the best quality. Wrap portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can last in the freezer for up to 2 to 3 months. When it comes to reheating, the best way to get that fresh-from-the-wok texture is on the stovetop. Heat a little oil in a skillet over medium-high heat, add the fried rice, and stir-fry until heated through and slightly crispy again. You can also reheat it in the microwave, but it might not have the same slightly crisp texture. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first, then reheat it in the skillet. If you’re in a real pinch and reheating directly from frozen in the microwave, just be prepared for a slightly softer texture.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this chicken fried rice gluten-free, you’ll want to use gluten-free tamari instead of soy sauce. Make sure your oyster sauce is also gluten-free, as some brands contain wheat. The cornstarch is naturally gluten-free, so that’s a safe bet. You won’t notice a significant difference in texture or flavor, and it’s a great way to make this crowd-pleaser accessible for everyone!

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! But if you were thinking of adding it, I would recommend leaving the peel on if it’s a young zucchini with a tender skin. The peel adds a nice bit of color and texture. If the skin is tougher, or if you prefer a smoother texture, you can certainly peel it. Just make sure to dice it finely so it cooks through quickly.

Can I make this as muffins instead?

That’s an interesting idea! While this recipe is specifically designed for stir-frying, you *could* potentially adapt the concept into a baked item. However, it wouldn’t really be “fried rice” anymore. You might be thinking of something like a savory rice muffin or fritter. For that, you’d likely want to adjust the ratios significantly, possibly adding a binding agent like egg and flour, and bake them in muffin tins. It would be a completely different culinary adventure!

How can I adjust the sweetness level?

Adjusting the sweetness is super easy! The main sweetness comes from the sugar and oyster sauce. If you prefer it less sweet, start by reducing the sugar by half a teaspoon. You can always add a tiny bit more at the end if needed. If you want it even sweeter, a little extra sugar or even a drizzle of honey or maple syrup (though that will change the flavor profile slightly) can do the trick. It’s all about tasting as you go!

What can I use instead of the glaze?

This recipe doesn’t include a specific glaze, but if you’re referring to the sauce, there are a few alternatives! You can skip the oyster sauce and just use more soy sauce, perhaps adding a touch of hoisin sauce for sweetness and depth. A simple drizzle of sriracha or chili garlic sauce at the end can add a nice kick if you like it spicy. Some people also love to finish their fried rice with a touch of sesame oil right before serving for an extra aromatic boost.

Final Thoughts

I truly hope you give this chicken fried rice a try. It’s become such a staple in my kitchen, not just because it’s delicious and relatively quick, but because it brings smiles to everyone’s faces. It’s the kind of meal that feels both comforting and exciting, and it’s so satisfying to know you’ve made something this good from scratch. If you loved this recipe, you might also enjoy my Speedy Shrimp Fried Rice or my Veggie Fried Rice – they use a lot of the same principles and are just as fantastic. I can’t wait to hear how yours turns out! Please share your thoughts, any variations you tried, or even just a little note about how much you enjoyed it in the comments below. Happy cooking!

No ratings yet