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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. 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.
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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!
My favorite fried rice. I’ve probably made it 10+ times!
This recipe is so easy to make and is delicious!
I used brown rice and since I couldn’t find just peas and carrots I bought a frozen package of peas, carrots, green beans and corn.
When I was cooking the chicken I tossed some frozen mushrooms in at the end.
I used only one cup of rice but it was enough for two meals.
Thanks for sharing this post with all of us. This chicken fried recipe is very easy to make and really delicious.I tried this recipe my home and found it very tasty. Also sharing here a chicken fried recipe recipe.
We use pre-cooked rice and it works well – will now put in fridge overnight next time we make it. I also use a tea-spoon of very lazy Garlic / Chili and Ginger – adds a good kick to it. Boil my chicken put it aside and coat with some groundnut oil and madras curry powder. Some other things we add are bacon lardons, chopped peppers, chopped carrots. It always makes enough for dinner and lunch next day. We sometimes have it with Chinese curry sauce and prawn crackers.
Great recipe- everyone loved it!
Hi! This has become a favorite dinner in my house! Thank you much for sharing it! I’m trying to be a little more conscious of my calories and was wondering what a serving size of this dish is? I saw above this serves 8 and a serving is 200 calories…just couldn’t find how much the 200 calories would get me…because I love this stuff!! 🙂 Thank you again!!!
We loved this recipe!!! (we, as in all 5 of us! Kids are 3, 8, and 11) I missed the cooking chicken in crockpot part 🙁 But, it was still so delicious!
I’ve never made fried rice before. Was kind of skeptical. It came out SO GOOD seriously tasted like restaurant style fried rice! Very quick and easy to make. I did the chicken in crockpot with Korean sauce. Also, stir fried the shredded chicken on the pan before putting it in with rice. Thanks for the recipe!
Just made your chicken fried rice recipe but substituted shrimp for chicken. One word…..YUMMY! Followed the recipe exactly! Did sauté shrimp in separate pan then added to mix. Hubby pleased. Thank you!
Another great recipe! I took the liberty of using Maine (tiny) shrimp as the protein… great combo with the sesame oil and scallions… finished with a little lime zest
This recipe is perfect when you crave Chinese fried rice! I replaced the chicken by a vegan alternative, Gardein chicken breast and added a little of chili flakes and some black pepper and boum, best fried rice we ever had! Thank you!
I love using rotisserie chicken in fried rice! A sprinkle of cashews and tiny pineapple bits makes it a bit sweet. Yum! My mom makes it with diced SPAM and it’s so good that way, too.
Thank you for this excellent recipe. My family loves this dish very much, especially my six-year-old grandson who cannot get enough of it. I double the recipe each time I make it so that I will have plenty for the second’s everyone wants. Your comment of a six-year-old not enjoying this dish is not accurate. 🙂
I wanted to mention I didn’t use the teriyaki recipe you had for the chicken so I looked at the recipe and I just added the seasonings that were in the teriyaki sauce to the fried rice afterward and it tastes much better. The ginger, sugar, pepper etc. My teriyaki sauce didn’t have those seasonings in it so it tasted a little bland. I also added more sesame oil. Not a lot cause I know it could get bitter with too much. Thanks for the delicious recipe!
I just tried it this evening and it was amazing! Will definitely cook this again! What are the nutritional facts on this one though? I have to keep a good track of my calories, etc. Thanks!
I am in the process of adding nutritional facts to each of my recipes at this time. In the meantime you are welcome to use myfitnesspal.com for any questions you may have.
Wonderful recipes!