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Chicken Fried Rice

close up shot of a bowl of Chicken Fried Rice
Loaded with colorful vegetables, tender chicken, and only requiring minimal meal prep, this chicken fried rice will be a hit with the whole family.
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Table of Contents
  1. Chicken Fried Rice Ingredients
  2. How to Make This Chicken Fried Rice Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Chicken fried rice is always a winner and makes for a delicious meal that you can whip up in a flash. Packed with so many flavors and featuring crisp veggies and chicken that work together to create a hearty dish that doubles as both a main course and side.

If you love fried rice dishes, you must also try our better than takeout fried rice and our shrimp fried rice.

Chicken Fried Rice Ingredients

You’ll need:

  • 3 cups cooked jasmine rice (chilled – it will clump too much if still warm when adding to frying pan)
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized cubes
  • ½ cup fine diced white onion
  • 2 teaspoons minced garlic
  • 1 cup frozen peas & carrots
  • 2 large eggs
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce

PRO TIP:

If you are watching your salt intake, you can use low sodium soy sauce in this recipe.

SUBSTITUTIONS AND ADDITIONS

RICE: This recipe calls for jasmine rice, but you could also use brown rice or white rice instead. Whatever you have on hand will work. You could also use cauliflower rice as a substitute.

PROTEIN: You can get very creative with the protein in your fried rice. For the eggs, you could use fresh eggs or liquid eggs. You can leave the chicken out altogether and substitute for a vegetarian-friendly option like pineapple or tofu. In this great recipe, you could also opt for shrimp, beef, or pork in place of the chicken. 

VEGETABLES: You can mix up the veggies in this easy meal to include whichever ones you love. You could use either fresh or frozen vegetables. Some other ideas for what to include are broccoli, sweet corn, bell peppers (any color), water chestnuts, yellow onions, or sprouts.

SPICE: If you like a little bit of a kick in your Asian cuisine, you can sprinkle red pepper flakes over the top of your fried rice to add a bit of spiciness!

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How to Make This Chicken Fried Rice Recipe

STEP ONE: If not already done, cook 1½ dry cups of jasmine rice (which will be about 3 cups cooked) and set in the fridge to let the rice cool. 

PRO TIP:

This is a handy recipe if you happen to have leftover rice from another meal as well.

STEP TWO: In a 12-inch frying pan, cook chicken pieces on medium-high heat with vegetable oil until fully cooked (internal temperature 165°F). Remove chicken from pan and set aside. 

PRO TIP:

One of the secrets of delicious fried rice is a nice hot wok and plenty of oil so that your veggies don’t burn to the bottom.

STEP THREE: In the same frying pan, cook onion and garlic over medium-high heat until onion has softened (about 2 to 3 minutes).

STEP FOUR: Add in frozen peas and carrots and cook veggies just until slightly thawed (1 to 2 minutes). 

STEP FIVE: Add in cooked rice and stir well to mix. Heat and stir for about 3 to 4 minutes, then use a spatula to make a hole in the middle of the pan to scramble the two eggs in. Once eggs are cooked, use the spatula to stir them together with the rest of the frying pan contents.

STEP SIX: Stir in cooked chicken breast, sesame oil, and soy sauce. Stir well just until all the ingredients are coated. 

PRO TIP:

A sprinkle of green onions on top before serving adds even more color to this dish. You can also add a small spoonful of sesame seeds to your dish as well.

How to Serve

There are so many different ways to serve this chicken fried rice. It would work both as a side dish alongside our crispy honey chicken or orange chicken or as a main dish on its own for either a quick lunch or dinner option.

Storage

IN THE FRIDGE: Store leftovers of this delicious chicken fried rice in the fridge in a sealed food storage container for 2 to 3 days.

IN THE FREEZER: Freeze fried rice in portions to make it easy to defrost and use. Once it is cooled, pop the portions in a freezer bag and use them within 3 months. Defrost overnight, then pop in the skillet to heat up.

Hearty chicken fried rice is a great choice to whip up on busy nights. This homemade version of the takeout classic is made with simple ingredients and packed with protein to create a flavorful and filling dish.

FREQUENTLY ASKED QUESTIONS

Can I freeze fried rice?

This easy fried rice recipe freezes well. Cool and place in an airtight container for easy reheating later.

Can I use day-old rice in this recipe?

You can use either day-old rice or fresh rice in this easy recipe. This recipe is a great way to use leftovers from a previous meal.

Can I use other Asian sauces that I have on hand?

While it will alter the flavor of the fried rice, you can use whichever sauces you like to use in your cooking. Try hoisin sauce, oyster sauce, or extra soy sauce.

Can I make the rice in a rice cooker?

You can make the rice whichever way you usually cook rice before adding it to this dish.

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close up shot of a bowl of Chicken Fried Rice

Chicken Fried Rice

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Loaded with colorful vegetables, tender chicken, and only requiring minimal meal prep, this chicken fried rice will be a hit with the whole family.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 3 cups cooked jasmine rice chilled – will clump too much if still warm when adding to frying pan
  • 2 tablespoons vegetable oil
  • 1 pound chicken breast cut into bite-sized cubes
  • ½ cup white onion fine diced
  • 2 teaspoons minced garlic
  • 1 cup frozen peas & carrots
  • 2 large eggs
  • 1 tablespoon sesame oil
  • ¼ cup soy sauce

Instructions
 

  • If not already done, cook 1½ dry cups of jasmine rice (which will be about 3 cups cooked) and set in the fridge to chill.
  • In a 12-inch frying pan, cook chicken on medium-high heat with vegetable oil until fully cooked (internal temperature 165F). Remove chicken from pan and set aside.
  • In the same frying pan, cook onion and garlic over medium-high heat until onion has softened (about 2 to 3 minutes).
  • Add in frozen peas and carrots and cook just until slightly thawed (1 to 2 minutes).
  • Add in rice and stir well to mix. Heat and stir for about 3 to 4 minutes, then use a spatula to make a hole in the middle of the pan to scramble the two eggs in. Once eggs are cooked, use a spatula to stir them together with the rest of the frying pan contents.
  • Stir in cooked chicken breast, sesame oil, and soy sauce. Stir well just until all the ingredients are coated.

Notes

Note: If you are watching your salt intake, you can use low sodium soy sauce in this recipe.
 
Note: This is a handy recipe if you happen to have leftover rice from another meal as well.
 
Note: One of the secrets of delicious fried rice is a nice hot wok and plenty of oil so that your veggies don’t burn to the bottom.
 
Note: A sprinkle of green onions on top before serving adds even more color to this dish. You can also add a small spoonful of sesame seeds to your dish as well.

Nutrition

Calories: 387kcal | Carbohydrates: 41g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1007mg | Potassium: 629mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3494IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg
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