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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. Want to try something quicker? Make this air fryer fried rice!
- 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.
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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!
I never made fried rice before. I used canned peas, fresh carrots diced and it came out delicious. I will make this again and soon!
I’m counting calories 🙂
Any idea of what the nutritional facts would be for this?
It looks and sounds delicious.
I love love love fried rice. However in the last couple of years my family has discovered we are Celiacs and/or gluten intolerant. So I can no longer order my combination fried rice from Chinese restaurants. What’s good about this easy recipe is I can use gluten free soy sauce!! Yea!!
Also add a pork chop and bacon and prawns all chopped into little cubes with fresh grated ginger. It is very nice
Awesome! I added stir-fry veggies (only difference) turned out GREAT!
I made, , I am a harsh critic and very picky this for dinner tonight it was unbelievable!!
i simmered the chicken on the stove top in teriyaki sauce on low for about 30 minutes…
I followed the recipe exactly as it was written, I will give it a perfect 10.
Btw, I am a harsh critic and very picky…
thank you for sharing a phenomenal recipe…
With chicken fried rice, can you use either white or brown rice?
I made this recipe and it was extremely tasty. My hubby and my 10 month baby both loved it, and both had seconds too.
To the people who are complaining about having to cook the chicken, FYI, fried rice was invented as a way to use up leftover chicken and day old rice. So, you can be strategic about it and make a chicken and rice dinner earlier in the week, with intentional leftovers, and then make this recipe later in the week.
This is a versatile recipe for using up other miscellaneous veggies that may be hanging around in your fridge, I threw in some edamame I had.
I made this last night. Boiled the chicken instead of slow cooked it. This was delicious!!! Especially with sriracha hot sauce 😀 Thanks! will be making this more
This rice was so good. My husband and I made it tonight.
We didn’t marinate our chicken, but the dish still turned out amazing. We used brown rice cooked in a rice cooker.
This recipe makes a lot too so we both have leftovers for lunch tomorrow.
Thanks so much for the recipe.
I made this tonight and it was delicious! Thanks
Best chicken fried rice I have ever made. Thanks for the recipe !
I like it! Redmond 4502 multicooker helps me to cook this unusual meal! It was enough for me just to understand your recipe and I can do it without problems now. I’m going to try it on multicooker grill I believe it would be fantastic!
I made this last night and it was a hit! I added broccoli to it to make even more vegetabley. Everyone loved it. I am definitely making this again.
can i use turkey and ginger for this?
I LOVE IT SO MUCH.I THINK IT WAS GREAT. I NEVER ATE SUCH.