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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!
This is an amazing recipe!! Sometimes I just cook the chicken breasts in broth in a slow cooker and other times I use a rotisserie chicken from the store. Both ways have turned out great!!
Fry the rice by itself in a skillet with peanut oil until its a light golden color, add about 2 1/2 cups of water and a couple cubes of chicken bullion, some fresh chopped ginger and mix thoroughly and let it simmer on medium heat until most of the water is absorbed.
So you fry the rice dry first before adding the water? Do you use brown or white rice?
I did this method for the rice first, and it was perfect! Thank you, Benjamin, and a winning overall fried rice recipe for my family. Perfect base you can alter to your taste if desired.
I made this tonight using leftover roast chicken. While it was really, really good, I’m thinking I might sprinkle a little teriyaki sauce on the cooked chicken. In any event, this was a hit with the hubby, too, so will be making it again now that I have a dish to make with leftover roast or rotisserie chicken.
Enjoy your YULETIDE with DELICIOUS CHINESE FRIED RICE and SALAD!!!
I have made this several times for my friends and my son, and they all love it. I get asked to come over and make it again! Thank you for such an awesome recipe 🙂 I have started adding in some chopped chinese sausage as well.
This is so good! I have made it a few times and it’s my husband’s #1 request. I usually do brown rice to make it a bit healthier and add frozen broccoli florets. I also add sriracha sauce at the end for that extra kick. Love it!
MMM! That sounds delicious! Thanks so much for sharing! XOXO
Delicious fried rice even with no spice or added salt – perfect for kids! I made it for lunch today and they loved it even though I put only a tiny bit of soy sauce.
That is perfect! I am so glad you enjoyed it! Thanks so much for sharing! XOXO
I just made this delicious dish. Since I was short on time I used your slow cooker teriyaki chicken recipe, but I cooked it in the oven for 40mins. Then followed the rest of the recipe. Absolutely delicious!!!
That is a great idea! Thanks so much for sharing! XOXO
Can you please let me know the crock pot recipe? I couldn’t find it. Thank you,Cindy
Best chicken fried rice recipe I’ve ever made!
AWE!! Thank you so much! That is so great to hear! I really appreciate it! Thanks for sharing! XOXO
I used ground chicken and was very surprised it turned out so good. I added in minced garlic, grated ginger, sriracha and bean sprouts and used 3 eggs. This is a really great base recipe to customize fried rice it your liking.
That is great to hear! I am so happy it turned out and you loved it! Thanks for sharing! XOXO
This is the best fried rice I’ve ever had!
That is awesome!! I am so happy you love it! Thanks for sharing! XOXO
I’ve ran out of corn starch , can I use ordinary flour
Yes, flour will work well too.
How do you keep your rice from being clumpy/sticky? We have made fried rice (using different meats, of course) and even using rice made the day before, it still comes out sticky/clumpy. Is there a secret to make each rice separate from each other? Please help.
Perhaps it’s the type of rice you’re using? See here: “Use long-grain rice…
This type of rice includes American long-grain white and brown rices, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy and separate after cooking. The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads.”
I rinse my rice in a strainer (I do half jasmine half white) and then in a deep pan I put some seasame oil and flatten the rice in the bottom of the pan cooking on high and every few minutes flipping and mixing. I used to work in a Korean kitchen and my boss, the owner, always used to tell me that everyone does fried rice wrong (she felt very strongly on this haha) the rice is soft like a side of rice with seasoning. It is called fried rice for a reason it’s supposed to be semi crispy rice. I will say her recipe was the best one I had ever had
Your rice is done when it’s got a consistent golden/brown look to it. If you take a spoonful bite it should have a satisfying crunch.
Not all your rice should be crispy but enough so that the rice separates and it should be throughout the dish
Stupid question but I want to be sure. You fry the rice after it’s cooked, or do you mean to say you do this before you add water and cook it?
I didn’t get the answer% do u cook the rice first?
Yes, add in cooked rice. I recommend cold, day old rice.
Yes. Cook the rice first and then let it dry out. So using it the next day is best so that it’s not sticky
Rinse the rice before you cook it. That’ll rinse off a lot of the starch and keep it from sticking together as much.
I know that this is an old comment but no one gave you the right answer. The key to fried rice is to use cold rice. Cook it the day before, stick it in the fridge and that’s what you use for fried rice.
Try using Uncle Ben’s Long Grain White Rice, must be the long cooking not instant rice. I use it warm from just cooking. It turns out purfect everytime. Instant rice breaks apart and becomes very mushy and sticky. It only takes 20 minutes to cook the rice and its very good.
I have made this twice now and both times my family has enjoyed. This is a great recipe for a busy night with running a child a round and leaving two younger ones at home as the their dad can feed them
That sounds great!! I am so glad you and your family loved it!! It is one of our go to recipes on busy nights! Thanks for sharing!! Xo
This looks incredible! Unfortunately I have a very picky eater on my hands, my boyfriend refuses to eat anything with onions because he doesn’t like their texture. Could I use onion powder instead? How much would you recommend I use? Thank you!
I would recommend leaving the onion out or chopping the onion very fine. I am not sure if the onion powder would change the flavor or even change the texture of the fried rice. I have never tried it with onion powder or know what the measurements would be. If you are able to try it with onion powder or even leaving it out, I would love to hear how it turned out! Thanks for your questions and input! Xo
Your Recipe Critic,
Alyssa
So much better than takeout. I used gluten free soy sauce and some shredded pork I had left over from a crock pot cooked pork roast. My husband loved it and he never likes take out fried rice. Winner in our home. Thank you, never knew fried rice could be so easy.
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