This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My go-to when I don’t feel like cooking? This easy chicken fried rice! I grab leftover rice and chicken, toss it all in a pan, and boom, dinner is ready in minutes. The best part? My kids devour it!
A Reader’s Review
Such a perfect recipe! I use leftover chicken AND rice, so with the frozen mixed veggies this comes together incredibly quickly! My husband and one daughter have both said they could eat this 3x a week – and thats a glowing compliment…believe me!
– Carrie
All the Reasons This Never Fails Me
- Meal Prep Magic: Tastes just as good the next day, making leftovers something to look forward to.
- One-Pan Wonder: Everything cooks in a single skillet, so there’s less mess, and cleanup is a breeze!
- Protein-Packed Upgrade: While I love my classic fried rice recipe, this one gets a protein boost from juicy chicken that makes it even more satisfying.
- Family Favorite: Even picky eaters can’t resist the savory combo of chicken, veggies, and rice.
Ingredients Needed
- Protein: Mix up your protein with ham, shrimp, or bacon.
- Low Carb: For a low-carb version of fried rice, try using cauliflower.
- Vegetables: Feel free to add other favorite vegetables to enhance this recipe. Broccoli, cauliflower, snap peas, or water chestnuts work great.
- Soy Sauce: Regular or low-sodium soy sauce both work. You can add more at the end if you want a bolder flavor.
How To Make Chicken Fried Rice
You only need one pan and a few basic ingredients. This chicken fried rice comes together fast and makes the best use of leftovers. After making it once, takeout might be off the menu for good.
- Cook the Chicken: Add vegetable oil and soy sauce to a large skillet or wok and heat over medium heat. Add chicken breasts, cut into bite-sized pieces, and cook until lightly browned and cooked throughout, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Add the Vegetables: Add sesame oil, diced white onion, and thawed frozen peas and carrots to the pan and fry until tender, about 3-4 minutes.
- Scramble the Egg: Slide the vegetables to the sides and then add the lightly beaten eggs to the other side of the pan. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetables.
- Add the Rice and Serve: Add cooked white rice and the cooked chicken to the vegetable mixture and stir to combine. Add soy sauce and stir until combined and heated throughout. Top with sliced green onions, and fresh cracked black pepper if desired, and serve warm.
Alyssa’s Pro Tip
High Heat: Cooking chicken fried rice over high heat is best for fried rice. It helps brown the rice and vegetables evenly. Avoid letting the rice steam or clump together by stirring frequently.
Tips For the Best Fried Rice
- Use Cold Rice: Leftover white, long grain or brown rice from the fridge is ideal, firmer grains = better texture for your chicken fried rice.
- Too Fresh? Chill It: You can cook rice fresh, then spread it on a sheet pan and refrigerate for 30–45 minutes, or pop it in the freezer for 10–15 minutes to cool it down fast.
- Shortcut: Use pre-cooked, ready rice to save even more time.
How to Store Leftover Chicken Fried Rice
- How long does fried rice last? Stored right in an airtight container, it stays fresh for 5–7 days in the fridge.
- Can you freeze it? Absolutely! Seal it up in an airtight container or ziplock, throw it in the freezer, and you’re good to go!
- Can you reheat it? Yep! Stovetop or microwave works best—just don’t reheat it more than once.
More “Better Than Take Out” Recipes
Pin this now to find it later
Pin It
Equipment
- Large Skillet or Wok
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 pound chicken cut into bite-sized pieces
- 2 tablespoons sesame oil
- 1 cup diced white onion about 1 small onion
- 1 cup thawed frozen peas and carrots
- 2 lightly beaten large eggs
- 3 cups cooked rice
- 2-3 tablespoons soy sauce more or less to taste
- 2 tablespoons sliced green onions optional garnish
Instructions
- Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to a large skillet or wok and heat over medium heat. Add 1 pound chicken cut into bite-sized pieces and cook until lightly browned and cooked throughout, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Add 2 tablespoons sesame oil, 1 cup diced white onion, and 1 cup thawed frozen peas and carrots to the pan and fry until tender, about 3-4 minutes.
- Slide the vegetables to the sides and add 2 lightly beaten large eggs to the other side of the pan. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetables.
- Add 3 cups cooked rice and the cooked chicken to the vegetable mixture and stir to combine. Add 2-3 tablespoons soy sauce and stir until combined and heated throughout. Top with 2 tablespoons sliced green onions, if desired, and serve warm.
Video
Notes
Updated May 28, 2025
Leftover Instructions: Fried rice lasts 5–7 days in the fridge when stored in an airtight container, and it freezes great, too—just seal it up and toss it in the freezer. Reheat on the stovetop or in the microwave, but only once.
Nutrition
Calories: 225kcalCarbohydrates: 21gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 77mgSodium: 474mgPotassium: 327mgFiber: 1gSugar: 1gVitamin A: 1754IUVitamin C: 4mgCalcium: 27mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Excellent
We love this recipe at our house! Quick and easy! We usually use leftover ham for the protein but chicken and shrimp are also fabulous with this rice!
This was insanely good!! My hubby and very picky 13 yo loved it, I gave the recipe to my mom and she and my dad loved it too. DEFINITELY a keeper!
YUMMY!!!
Any advice on a good soy sauce brand? I have trouble knowing which one has the best flavor.
Kikkoman is a solid brand.
Trader Joe’s is my favorite!
Family favourite. Really is better than take away
When I make chicken fried rice I normally make it the Thai style. Little kick with some basil. This recipe is a little more relaxed when I’m not feeling the need for the Thai Hot version. I appreciate the recipe.
I made this and it was very quick and easy to make. Will make again.
Just made it- soooo good. Quick and easy. Loved the marinade for the chicken. I used canned carrot/peas and it turned out fine
My family really enjoyed this recipe. I made it almost exactly as written, except I missed the part about how to cook the chicken and therefore had already cooked it in butter and olive oil. All in all, this turned out exactly like something I would buy in a restaurant, only much cheaper. Next time I plan to try using shrimp. I will definitely be making again.
I have made this several times and it is always good. I also add chinese 5 spice, 1/4-1/2 tsp as it is very strong. I am going to cook everything in peanut oil next time just to see how it changes the flavour up and then sprinkle some sesame oil with chilli when plated up….
Can this be made in advance and re-heated in a microwave please? My mum doesn’t have an oven at the no so I’m batch cooking meals for her. TIA.
Yes, this can be made in advanced and yes, can be reheated in the microwave. That will be perfect! Place the rice in smaller portions in containers for her to warm up for single servings.
This meal is absolutely delicious. I have to stop myself from making it too often. The sesame oil does make a difference but I purchased mine after the first time that I made it.
Turned out awesome. I added more peas and carrots and an additional egg. We loved it!
oh looks very well
Awesome recipe. I’m pretty sure I will have to start buying bigger bottles of sesame oil just so I can make this recipe often (weekly sounds good). We used rotisserie chicken dark meat and left over extra long basmati rice. Delicious!! Can’t wait to make it again.
THANK YOU FOR YOUR PRECISE INSTRUCTIONS AND YOUR INSIGHT!
I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
Thank you again!