Need a quick weeknight dinner that beats takeout? This easy chicken fried rice recipe is ready in 30 minutes with chicken, eggs, vegetables, and plenty of savory flavor. Every bite has tender chicken, fluffy rice, and savory vegetables.
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Chicken fried rice brings back many childhood memories for me. Whenever my mother didn't know what to cook for dinner on those busy weeknights, she would turn leftover rice into a one-pan meal that fed a family of five.
The key to fluffy fried rice is using cold, day-old rice because it's drier and the grains separate more easily in the pan. If you're making the rice the night before, spread it in a wide container and refrigerate it uncovered for the first 2 hours to let the steam escape, then cover and chill overnight. Making fried rice on a whim? Spread freshly cooked rice evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains.
Why It Works
- Tender chicken: Cornstarch and oil in the marinade help the chicken stay juicy during high-heat cooking.
- Jasmine rice: Its long, slender grains stay more separate when fried, giving the dish a fluffier texture.
- High heat: A hot pan quickly fries the ingredients instead of steaming them for better texture.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: Use chilled, day-old rice for the best texture. Long-grain white rice also works.
- Chicken Thighs: Boneless, skinless thighs stay juicy during stir-frying. Chicken breast works too but will be leaner.
- Carrots and Peas: Fresh or frozen both work well. If using frozen, rinse and drain well to remove the chill and prevent the pan from cooling.
- Large Eggs
- Shallot: A small onion also works as a substitute.
- Garlic Cloves: Jarred minced garlic also works.
- Vegetable Oil: Use a neutral oil suitable for high-heat cooking, such as avocado or canola oil.
Chicken Marinade
- Regular Soy Sauce: Light or low-sodium soy sauce also works for a less salty result.
- Shaoxing Wine: Dry sherry is the closest substitute, or use chicken broth for an alcohol-free option.
- Cornstarch: Helps the chicken stay juicy during stir-frying. Potato starch also works.
- Vegetable Oil: Helps keep the chicken pieces separated during cooking.
Sauce
- Regular Soy Sauce: Light or low-sodium soy sauce also works for a less salty result.
- Dark Soy Sauce: Dark mushroom soy sauce also works.
- Toasted Sesame Oil: Use toasted sesame oil rather than untoasted for a stronger sesame flavor.
- Chicken Bouillon Powder: Gives the fried rice a stronger savory flavor.
- White Pepper: Black pepper works too but has a sharper, more noticeable pepper flavor.
Note: Most Asian grocery stores carry these ingredients, and they are also available online.
Expert Tips
- Break up cold rice with clean, oiled hands or an oiled rice paddle to separate clumps.
- Marinate the chicken first for at least 5-10 minutes to keep it tender.
- Use a wok if possible for smoky wok hei, but a large skillet works well too.
- Use all the cooking oil listed so the rice fries cleanly without sticking.
- Pour the sauce along the edges of the pan so it hits the hot surface and develops more savory flavor.
- For even firmer fresh rice, reduce the usual cooking water by 3 tablespoons before using the flash-freezing method above.
Instructions
Below are step-by-step instructions on how to make chicken fried rice:
- Marinate the chicken: In a medium bowl, combine the sliced chicken thighs with the listed marinade ingredients. Set aside to marinate for 5-10 minutes.
- Mix the sauce: In a small bowl, combine the sauce ingredients. Set aside.
- Cook the chicken: Heat 1 teaspoon (5 ml) vegetable oil in a large pan over medium-high heat. Fry the chicken until fully cooked and lightly browned, then remove it from the pan. Set aside.
- Cook the vegetables: Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds, then add the peas and carrots and fry for another 10 seconds. Push everything to one side of the pan.
- Cook the eggs: Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before scrambling them into bite-sized pieces. Toss everything together.
- Fry the rice: Add the rice and cooked chicken and toss until combined. Break up any remaining clumps. Pour the sauce along the edges of the pan and let the sauce toast for 5 seconds before tossing. Continue tossing until the rice is evenly coated with the sauce and heated through. Enjoy!
Variations
- Gluten-free: Use gluten-free soy sauces and chicken bouillon powder, and replace Shaoxing wine with dry sherry.
- Protein swap: Replace the chicken with shrimp, beef, pork, or firm tofu and adjust the cooking time as needed.
- Vegetable swap: Replace the peas and carrots with corn, bell peppers, mushrooms, or other quick-cooking vegetables.
Pairing Suggestions
Serve this Asian chicken fried rice with:
- Egg drop soup: A light, savory starter that pairs well with the hearty fried rice.
- Stir-fried snow pea leaves: A simple green vegetable that balances the rich, savory rice.
- Szechuan chicken: A savory main that adds extra heat and protein to the meal.
Storage & Reheating
- Refrigerator: Store leftover chicken fried rice in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooled fried rice in a freezer-safe bag or container for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: Microwave for 2-3 minutes until hot, or reheat in a pan over medium heat until heated through.
FAQ
Why is my chicken fried rice soggy?
Too much moisture or a pan that isn't hot enough can make fried rice soggy. Use chilled, dry rice and avoid overcrowding the pan so the ingredients fry instead of steam.
Can I make chicken fried rice with freshly cooked rice?
Yes. Spread freshly cooked rice evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains before frying.
Why does my fried rice stick to the pan?
The pan may not be hot enough or you may be using too little oil. Preheat the pan well and use enough cooking oil so the rice fries cleanly instead of sticking.
More Like This
Check out my other fried rice recipes:
📖 Recipe
Easy Chicken Fried Rice (30 Minutes)
Need a quick weeknight dinner that beats takeout? This easy Chinese chicken fried rice recipe is ready in 30 minutes with chicken, eggs, vegetables, and plenty of savory flavor. Every bite has tender chicken, fluffy rice, and savory vegetables.
Ingredients
- 4 ½ cups cooked jasmine rice cold, day-old, broken up
- ½ lb skinless boneless chicken thighs thinly sliced
- 1.5 cups peas and carrots
- 3 large eggs beaten
- 1 small shallot finely diced
- 3 garlic cloves minced
- 4 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- 1 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper
Instructions
- In a medium bowl, combine the sliced chicken thighs with the listed marinade ingredients. Set aside to marinate for 5-10 minutes.
- In a small bowl, combine the sauce ingredients. Set aside.
- Heat 1 teaspoon (5 ml) vegetable oil in a large pan over medium-high heat. Fry the chicken until fully cooked and lightly browned, then remove it from the pan. Set aside.
- Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds, then add the peas and carrots and fry for another 10 seconds. Push everything to one side of the pan.
- Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before scrambling them into bite-sized pieces. Toss everything together.
- Add the rice and cooked chicken and toss until combined. Break up any remaining clumps. Pour the sauce along the edges of the pan and let the sauce toast for 5 seconds before tossing. Continue tossing until the rice is evenly coated with the sauce and heated through. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 438kcal | Carbohydrates: 64g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 193mg | Sodium: 971mg | Potassium: 459mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3732IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg
Paula Ena
Made it twice….tripled the recipe this time. It is delicious!!!! My family love it. Has a lot more flavor (not salty). Better than restaurant quality. Thank you for sharing this recipe.
christieathome
Thank you so much for making my recipe, Paula! I appreciate your very kind review and so glad it's better than restaurant quality 🙂 Have a wonderful day!
Emy
favorite fried rice recipe!
christieathome
Thank you so much for sharing your kind review with me, Emy! I am so happy to hear it's your favourite fried rice recipe 🙂
Courtney Harris
This is the best! I’ve made it probably 8 times now. Whole family loves it too. It’s so simple but yet there are little touches that make a huge difference. Especially pouring the sauce down the sides to heat up before stirring. Thank you!
christieathome
Thanks so much for making my recipe so many times for your family! I appreciate you for sharing your kind review, Courtney! This is truly music to my ears 🙂
Chris Lewis
Will precooked Ready Rice work for this recipe? or is there a way to make it work - dry it out??
christieathome
To quickly dry out cooked rice: after the rice has cooked, lay it out on a tray and then pop it into the freezer (not fridge) UNCOVERED for 1 hour and this will help dry it out.
Courtney
When I don’t have day old rice I make a fresh batch, spread it thin on a baking sheet uncovered and place in the freezer for 15-20 minutes. Works really well to dry it out a little.
Joan Clarke
Making tonight looking forward to it
christieathome
Thanks so much Joan! I hope you enjoy my version of chicken fried rice! 🙂
Annette Mitchell
What a great recipe. I did add a 1/4 cup of dark brown sugar for just a little sweetness, this rice is amazing and reminds me of the fried rice I grew up on in Massachusetts. I chose to use green onion, carrots and bean sprouts in mine. You can use any vegetables you’d like. Next time, I’m going to change up the protein and use shrimp.
christieathome
Thanks so much for making and sharing your kind review with my Annette! I am so happy it worked out with the dark brown sugar for extra sweetness! Sounds so good. Enjoy it with shrimp! (I also share a shrimp version if you click here).
Jenifer
Oh my goodness this was so good
christieathome
Thanks so much for making my recipe, Jenifer! So happy you enjoyed it 🙂
Shari
This recipe is literally FANTASTIC… I’ve made good fried rice at home before and leftover rice is DEFINITELY key (parboiled rice which doesn’t get sticky even when cooked also helps)… but the recipe itself with marinade & sauce… SPECTACULAR!!!
christieathome
Thank you so much for making my recipe and for the kind review, Shari! So happy you enjoyed it!
Linda Alvarado
Yes. Thank you 😊
christieathome
You're welcome!
Jen G.
Made this tonight using some leftover roasted chicken breast and it came out AMAZING. As others suggested, I made the rice and then spread it out on a pan and refrigerated for a couple of hours, which helped it cook perfectly. All the ingredients and measurements were perfect, although I did double the sauce recipe and added some edamame. It came our perfectly and we all loved it. Thanks for the recipe!
christieathome
Thanks for making my recipe and for leaving this kind review, Jen! Glad it worked out so well! Yes, that's a great tip that I often suggest anytime I want to dry out rice fast. I actually freeze (vs refrigerate) the rice on the baking sheet for 45-60 minutes for efficiency. I'll then break the rice apart with wet or hands that have a bit of vegetable or avocado oil to prevent a sticky mess. Hope this tip helps!
Maeve
I love this recipe! I make it all the time for meal preps. It's really easy to make and absolutely delicious!
christieathome
Thanks for making my recipe, Maeve 🙂 Happy it's a go-to recipe for you and that it works for meal prep!
Emma V
Yooo. I've been making fried rice for years but haven't found the right recipe... Until now!! This is ACTUALLY like takeout, and totally his the spot. Delicious, I'm bookmarking this page.
christieathome
Very happy to read that this mimics takeout exactly! Glad it hit the spot and thanks for your review!
Claudia Johnson
All I can add is WOW, the best ever. Christie a zillion thanks. I took a photo but didn't know how to upload.
christieathome
Thanks so much for making my recipe and for the kind comment, Claudia! Very happy you enjoyed it 🙂 I appreciate your effort to take a photo to post.
Lauren
I do not have dark soy sauce. Just regular. Is that okay?
christieathome
Yes, I would suggest adding more regular soy sauce to taste and do not sub at a 1:1 ratio as regular is saltier than dark.
Paula
Perfect recipe for Chicken Fried rice. We all loved it! The only change I made was to add a touch of Chinese Five Spice seasoning.
christieathome
Thank you so much for making my recipe Paula! I am so glad you all loved it 🙂 A pinch of five spice sounds lovely!
Angela St. Peter
Excellent authentic fried rice recipe. Thanks Christie. I just bought all of the ingredients to make your crab rangoons next. My family can’t wait.
christieathome
Thank you so much for making my recipe, Angela! I am so happy to read that you enjoyed this! I also hope you enjoy my crab rangoons too 🙂 Have a lovely day!