Need a quick weeknight dinner that beats takeout? This easy chicken fried rice recipe is ready in 30 minutes with chicken, eggs, vegetables, and plenty of savory flavor. Every bite has tender chicken, fluffy rice, and savory vegetables.
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Chicken fried rice brings back many childhood memories for me. Whenever my mother didn't know what to cook for dinner on those busy weeknights, she would turn leftover rice into a one-pan meal that fed a family of five.
The key to fluffy fried rice is using cold, day-old rice because it's drier and the grains separate more easily in the pan. If you're making the rice the night before, spread it in a wide container and refrigerate it uncovered for the first 2 hours to let the steam escape, then cover and chill overnight. Making fried rice on a whim? Spread freshly cooked rice evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains.
Why It Works
- Tender chicken: Cornstarch and oil in the marinade help the chicken stay juicy during high-heat cooking.
- Jasmine rice: Its long, slender grains stay more separate when fried, giving the dish a fluffier texture.
- High heat: A hot pan quickly fries the ingredients instead of steaming them for better texture.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: Use chilled, day-old rice for the best texture. Long-grain white rice also works.
- Chicken Thighs: Boneless, skinless thighs stay juicy during stir-frying. Chicken breast works too but will be leaner.
- Carrots and Peas: Fresh or frozen both work well. If using frozen, rinse and drain well to remove the chill and prevent the pan from cooling.
- Large Eggs
- Shallot: A small onion also works as a substitute.
- Garlic Cloves: Jarred minced garlic also works.
- Vegetable Oil: Use a neutral oil suitable for high-heat cooking, such as avocado or canola oil.
Chicken Marinade
- Regular Soy Sauce: Light or low-sodium soy sauce also works for a less salty result.
- Shaoxing Wine: Dry sherry is the closest substitute, or use chicken broth for an alcohol-free option.
- Cornstarch: Helps the chicken stay juicy during stir-frying. Potato starch also works.
- Vegetable Oil: Helps keep the chicken pieces separated during cooking.
Sauce
- Regular Soy Sauce: Light or low-sodium soy sauce also works for a less salty result.
- Dark Soy Sauce: Dark mushroom soy sauce also works.
- Toasted Sesame Oil: Use toasted sesame oil rather than untoasted for a stronger sesame flavor.
- Chicken Bouillon Powder: Gives the fried rice a stronger savory flavor.
- White Pepper: Black pepper works too but has a sharper, more noticeable pepper flavor.
Note: Most Asian grocery stores carry these ingredients, and they are also available online.
Expert Tips
- Break up cold rice with clean, oiled hands or an oiled rice paddle to separate clumps.
- Marinate the chicken first for at least 5-10 minutes to keep it tender.
- Use a wok if possible for smoky wok hei, but a large skillet works well too.
- Use all the cooking oil listed so the rice fries cleanly without sticking.
- Pour the sauce along the edges of the pan so it hits the hot surface and develops more savory flavor.
- For even firmer fresh rice, reduce the usual cooking water by 3 tablespoons before using the flash-freezing method above.
Instructions
Below are step-by-step instructions on how to make chicken fried rice:
- Marinate the chicken: In a medium bowl, combine the sliced chicken thighs with the listed marinade ingredients. Set aside to marinate for 5-10 minutes.
- Mix the sauce: In a small bowl, combine the sauce ingredients. Set aside.
- Cook the chicken: Heat 1 teaspoon (5 ml) vegetable oil in a large pan over medium-high heat. Fry the chicken until fully cooked and lightly browned, then remove it from the pan. Set aside.
- Cook the vegetables: Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds, then add the peas and carrots and fry for another 10 seconds. Push everything to one side of the pan.
- Cook the eggs: Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before scrambling them into bite-sized pieces. Toss everything together.
- Fry the rice: Add the rice and cooked chicken and toss until combined. Break up any remaining clumps. Pour the sauce along the edges of the pan and let the sauce toast for 5 seconds before tossing. Continue tossing until the rice is evenly coated with the sauce and heated through. Enjoy!
Variations
- Gluten-free: Use gluten-free soy sauces and chicken bouillon powder, and replace Shaoxing wine with dry sherry.
- Protein swap: Replace the chicken with shrimp, beef, pork, or firm tofu and adjust the cooking time as needed.
- Vegetable swap: Replace the peas and carrots with corn, bell peppers, mushrooms, or other quick-cooking vegetables.
Pairing Suggestions
Serve this Asian chicken fried rice with:
- Egg drop soup: A light, savory starter that pairs well with the hearty fried rice.
- Stir-fried snow pea leaves: A simple green vegetable that balances the rich, savory rice.
- Szechuan chicken: A savory main that adds extra heat and protein to the meal.
Storage & Reheating
- Refrigerator: Store leftover chicken fried rice in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooled fried rice in a freezer-safe bag or container for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: Microwave for 2-3 minutes until hot, or reheat in a pan over medium heat until heated through.
FAQ
Why is my chicken fried rice soggy?
Too much moisture or a pan that isn't hot enough can make fried rice soggy. Use chilled, dry rice and avoid overcrowding the pan so the ingredients fry instead of steam.
Can I make chicken fried rice with freshly cooked rice?
Yes. Spread freshly cooked rice evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains before frying.
Why does my fried rice stick to the pan?
The pan may not be hot enough or you may be using too little oil. Preheat the pan well and use enough cooking oil so the rice fries cleanly instead of sticking.
More Like This
Check out my other fried rice recipes:
📖 Recipe
Easy Chicken Fried Rice (30 Minutes)
Need a quick weeknight dinner that beats takeout? This easy Chinese chicken fried rice recipe is ready in 30 minutes with chicken, eggs, vegetables, and plenty of savory flavor. Every bite has tender chicken, fluffy rice, and savory vegetables.
Ingredients
- 4 ½ cups cooked jasmine rice cold, day-old, broken up
- ½ lb skinless boneless chicken thighs thinly sliced
- 1.5 cups peas and carrots
- 3 large eggs beaten
- 1 small shallot finely diced
- 3 garlic cloves minced
- 4 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- 1 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon chicken bouillon powder
- â…› teaspoon white pepper
Instructions
- In a medium bowl, combine the sliced chicken thighs with the listed marinade ingredients. Set aside to marinate for 5-10 minutes.
- In a small bowl, combine the sauce ingredients. Set aside.
- Heat 1 teaspoon (5 ml) vegetable oil in a large pan over medium-high heat. Fry the chicken until fully cooked and lightly browned, then remove it from the pan. Set aside.
- Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds, then add the peas and carrots and fry for another 10 seconds. Push everything to one side of the pan.
- Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before scrambling them into bite-sized pieces. Toss everything together.
- Add the rice and cooked chicken and toss until combined. Break up any remaining clumps. Pour the sauce along the edges of the pan and let the sauce toast for 5 seconds before tossing. Continue tossing until the rice is evenly coated with the sauce and heated through. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 438kcal | Carbohydrates: 64g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 193mg | Sodium: 971mg | Potassium: 459mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3732IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg
Dani
Wow I am not a good cook but this was so easy to follow and so yummy!!! Just a heads up if you like a stronger taste make a bit more of the sauce!! Otherwise it was amazing.
Christie Lai
Thanks so much for making my recipe, Dani! Glad you found it amazing!
Chris
Great recipe! Thanks for sharing!
Christie Lai
Thanks so much for making my recipe, Chris! Glad you enjoyed it!
Jenni M
I have been trying to make fried rice for the longest time and non of the recipes ever tasted anything close to fried rice. This really is the best - I think the dark soy sauce helps to give it a more authentic flavor. Thank you thank you!!
Christie Lai
Thank you so much for making my recipe and for this positive review! Very happy that you enjoyed it and found it close to takeout!