Chicken fried rice takes me back to the first time I tried making it late at night after a long day when I craved something satisfying and quick and I rummaged through my fridge and found leftover rice, some veggies, and a bit of chicken and I threw it all into a hot pan and with each sizzling stir, I felt like a chef in a bustling street market and by the time I sat down to eat, I couldn’t believe something so easy could taste that good.

Since then, chicken fried rice has become my go-to dish whenever I want something comforting but still fresh and full of flavor and I love how each bite is a perfect mix of tender chicken, colorful veggies, fluffy eggs, and savory rice and every time I make it, I’m reminded that the simplest meals can often be the most rewarding and fun to share with family or friends.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Cooked rice – The base of the dish, best if it’s cold and leftover for the perfect texture.
Chicken breast – Tender, juicy pieces of protein to make it more filling.
Carrots – Add color and a natural sweetness.
Green peas – Give a pop of color and freshness.
Eggs – Create fluffy, soft bites throughout the rice.
Soy sauce – Adds savory umami flavor to bring everything together.
Sesame oil – Gives a nutty, toasted taste and aroma.
Green onions – Add a fresh, mild onion flavor and make a nice garnish.
Garlic – For that extra savory depth.
Salt and pepper – To balance and enhance all the flavors.

Tools You’ll Need

Large skillet or wok – Essential for cooking everything quickly and evenly.
Knife and cutting board – To chop all the veggies and chicken.
Spatula – Makes stirring and tossing easy.
Small bowl – For lightly beating the eggs before adding them to the pan.
Measuring spoons – To get the seasoning just right.

Instructions

Step 1: Prepare the ingredients

I start by dicing the carrots, chopping the green onions, and cutting the chicken into small, bite-sized pieces. I also beat the eggs in a small bowl so they’re ready to go.

Step 2: Cook the chicken

I heat a drizzle of sesame oil in a large skillet or wok over medium-high heat. I add the chicken pieces, season them with salt and pepper, and cook until they’re golden and cooked through. Then, I transfer them to a plate and set aside.

Step 3: Scramble the eggs

In the same pan, I add a little more oil if needed, then pour in the beaten eggs. I scramble them quickly and once they’re just set, I push them to the side of the pan.

Step 4: Cook the veggies

I add the diced carrots and peas to the pan and stir-fry them until the carrots are tender but still slightly crisp. Then, I add the minced garlic and stir for about 30 seconds until fragrant.

Step 5: Add the rice and chicken

I return the cooked chicken to the pan and add the cold rice. I drizzle in the soy sauce and toss everything together, breaking up any clumps of rice and mixing until everything is evenly coated and heated through.

Step 6: Finish and serve

I stir in most of the chopped green onions, saving a few for garnish. I taste and adjust with extra soy sauce, salt, or pepper as needed before serving hot.

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Tips

For the best texture, I always use leftover cold rice — it keeps the grains separate and slightly chewy. I also love adding a splash of oyster sauce or a dash of chili sauce for extra depth and heat. And don’t forget to keep the pan hot; quick cooking is key to that delicious, slightly smoky flavor!

Ways to Serve

I enjoy chicken fried rice as a main dish on its own, but it’s also great paired with dumplings or a simple cucumber salad for a light, refreshing side. It makes a perfect quick lunch, dinner, or even a tasty meal prep option for the week.

Frequently Asked Questions

Can I use other vegetables in chicken fried rice?

Absolutely! You can add bell peppers, snap peas, or even broccoli — use whatever you have on hand.

What type of rice works best for chicken fried rice?

Day-old jasmine or long-grain white rice works best because it stays firm and doesn’t get mushy.

Can I make chicken fried rice ahead of time?

Yes! It reheats beautifully in a skillet or microwave and is perfect for meal prep.

See You in the Kitchen

I hope you give this chicken fried rice a try! It’s a simple, satisfying dish that always hits the spot, and I’d love to hear what fun variations you create. Feel free to share your photos or leave a comment below!

Happy Cooking!